Salted Peanut M&M Cookies

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These salted peanut M&M cookies are soft, crisp & fudgy. Made with brown butter & full of nuts & chocolate, the flavour is next level!

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salted peanut m&m cookies

We love chocolate chip cookies on this blog, we even have a whole section dedicated for them! There’s plenty of flavours to choose from. From miso banana bread, to black sesame cheesecake & brown butter s’more!

For these cookies, we’re making a nutty, brown butter cookie dough then packing it full of salted peanuts, milk chocolate M&Ms and chunks of rich, dark chocolate. They’re super crisp on the outside, fudgy in the middle & full of nutty, salty, chocolatey flavours. This is a next level batch of cookies!

There’s an ever growing collection of cookie recipes on this blog & we’re always thinking of new flavours to try! If you’ve got a suggestion that you’d like to see a recipe for, let us know in the comments at the bottom of this post!

Why You’ll Love These Salted Peanut M&M Cookies!

  • The perfect texture
    These cookies are crisp on the outside & super fudgy in the middle!
  • Plenty to share
    This recipe makes 13, generously sized cookies (a baker’s dozen!)
  • Insane flavour!
    Using brown butter & toasted milk powder in the cookie dough adds a subtle nutty flavour. Also adding a small amount of espresso powder complements the flavour of the dark chocolate as well!
  • Full of mix ins
    These cookies are packed full of salty peanuts, milk chocolate M&Ms and dark chocolate chunks!
m&m cookies

Key Ingredients

  • Butter – Unsalted butters works best! We brown some of the butter & soften the rest.
  • Eggs – We’re using a whole egg & 2 yolks. These gives our cookies a super fudgy texture.
  • Flour – Sifted plain flour is used here.
  • Sugar – Using a combination of caster & light brown sugar gives our cookies the best flavour, texture & amount of spread in the oven.
  • Raising Agents – We’re using both baking powder & bicarbonate of soda. Make sure to measure these accurately for the ideal texture.
  • M&Ms – I used milk chocolate M&Ms for these cookies. Feel free to use a different type, if you’d prefer.
  • Salted Peanuts – Using peanuts that are already roasted & salted makes these cookies quicker to make! We’re reducing the amount of salt in the cookie dough to compensate for the salt on the peanuts.
  • Chocolate – A bar of 72% Dark chocolate works best here.
peanut m&m cookie

Recipe Breakdown

The full, printable recipe card for these cookies can be found at the bottom of this post!

  1. Brown The Butter – First place butter into a saucepan & brown over a medium heat. Whisk in toasted milk powder then leave to cool.
  2. Mix Butter & Sugars – In a stand mixer, beat together the cooled brown butter, softened butter, caster & light brown sugar and vanilla paste, until combined & just starting to turn pale.
  3. Add In Eggs – Beat in a whole egg & 2 yolks.
  4. Mix In Dry Ingredients – Sift together flour, baking powder, bicarbonate of soda, salt & espresso powder then add into the dough & mix until just combined.
  5. Add Mix Ins – Add in m&ms, salted peanuts & dark chocolate then mix to combine.
  6. Chill For 20 Minutes – To firm the cookie dough up slighlty.
  7. Scoop Into 13 Balls – Each weighing around 90 grams.
  8. Press A Chocolate Chunk Into The Top
  9. Chill Overnight – For the best results!
  10. Bake – Cook for 14 minutes, until the edges are set but the centre is still soft. Leave to cool completely, on the tray. We’re using the “Pan Banging” technique here but more on that below.
salted peanut m&m cookie dough

The Pan Banging Technique

If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.

The Cookie Scoot

A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.

Chocolate Chip Cookies Tips & Tricks

  • Use a chopped up chocolate bar, it will melt better than chocolate chips.
  • Make sure to scrape the mixing bowl down with a rubber spatula regularly when mixing the dough
  • Chill the cookie dough overnight for the right amount of spread in the oven.
  • Use a cookie cutter to “scoot” the cookies into a perfect circle once baked.
  • Sprinkle Maldon salt on top of the cookies for extra flavour.
  • Bake the cookies until the edges are set but the centre is still soft.
cookie dough ball

Cooking Cookies In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.

To bake these cookies in an Aga, place them on the bottom set of runners in the baking oven & cook for the same amount of time as specified in the recipe.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Chocolate Chip Cookie Recipes To Try!

If you have enjoyed this recipe for salted peanut M&M cookies, it would mean a lot if you could leave a review & rating!

Salted Peanut M&M Cookies

These salted peanut M&M cookies are soft, crisp & fudgy. Made with brown butter & full of nuts & chocolate, the flavour is next level!
Prep Time20 minutes
Cook Time14 minutes
Chilling Time12 hours
Total Time12 hours 34 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 13 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Food Processor
  • Cookie Scoop
  • Large Round Cookie Cutter
  • 3 Large Baking Trays (Lined With Baking Parchment)

Ingredients

  • 200 g Unsalted Butter
  • 1 tsp Toasted Milk Powder
  • 145 g Light Brown Sugar
  • 130 g Caster Sugar
  • ½ tsp Vanilla Paste
  • 1 Large Egg
  • 2 Egg Yolks
  • 285 g Plain Flour
  • ¾ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Espresso Powder
  • ¼ tsp Table Salt
  • 220 g Milk Chocolate M&Ms
  • 100 g Salted Peanuts
  • 100 g Dark Chocolate
  • Maldon Salt To Finish

Instructions

Cookie Dough

  • First, brown 120g of the butter over a medium heat, whisk in the toasted milk powder then transfer to a bowl. Leave to cool to room temperature, which should take around an hour to cool.
  • Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
  • Add both of the butters, the sugars & vanilla paste to the bowl of a stand mixer with the paddle attached. Beat until combined & just turning pale, 1-2 minutes.
    Don’t overmix! We don’t want to add too much air into the dough as this will affect the baked cookie.
  • In a separate bowl, lightly beat the egg & yolks together then with the mixer running on a medium speed, gradually mix into the dough.
  • Sift together the flour, baking powder, bicarbonate of soda, espresso powder & salt then add into the cookie dough. Mix on a low speed until just combined.
  • Roughly blitz half of the M&Ms in a food processor then add into the cookie dough along with the remaining whole M&Ms.
    If you haven't got a food processor, you could place the M&Ms into a sealed bag then break them up with a rolling pin.
  • Next, roughly chop the peanuts & 35g of the dark chocolate & add into the dough. Mix on a low speed until combined. Chill the cookie dough in the fridge for 20 minutes, to firm up slightly.
  • Whilst the cookie dough is chilling, chop the remaining dark chocolate into 13 chunks.
  • Once the dough has firmed up, scoop into 13 equally sized balls, roughly weighing 90g each. Press a chunk of chocolate into the top.
  • Place the balls of cookie dough into a container (or onto a baking tray) then refrigerate overnight.

Baking

  • The next day, preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
  • Bake the cookies for 10 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
  • Bake for a further 2 minutes then repeat the pan banging process.
  • Bake for another 2 minutes (bringing the total bake time to 14 minutes) then remove from the oven.
  • Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).
  • Sprinkle each cookie lightly with Maldon salt then leave to cool completely, on the tray.
  • Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.

Notes

1. Cooking In An Aga – Bake the cookies in the baking oven on the bottom set of runners. 
2. Storage – Kept in an airtight container, these cookies will stay fresh for up to 3 days. Any uncooked, portioned dough can be stored in the freezer for several months. To cook, defrost them first!
3. Overnight Chill – The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much as they cook.
4. The Pan Banging Method – The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
5. Chocolate – When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate. I find that a bar of 72% dark chocolate works best!
6. Espresso & Toasted Milk Powders – Espresso powder & toasted milk powder is used to enhance the chocolate flavour in these cookies. Don’t worry if you haven’t got any, they’ll still taste great without them! My recipe for both of these can be found here.
7. Brown Butter –You’ll need to brown a portion of the butter for this recipe. My guide to making this can be found here.

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