EGG FREE PEANUT BUTTER M&M COOKIES
Egg Free Peanut Butter M&M Cookies are melt in mouth, slightly crunchy and scrumptious. Perfect for the Holiday season on your cookie plate, to share with friends and family or even for gifting.
Ingredients
- 1¼ cups all purpose flour 165g
- ½ tsp baking powder
- 1 tsp baking soda
- ½ cup soft butter - room temperature 115g
- ¾ cup smooth peanut butter 190g
- ½ cup white sugar 100g
- ¼ cup brown sugar 50g
- ¼ cup milk +1 tbsp
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup mini M&M or dark chocolate chips 100g
Instructions
- Preheat the oven to 180°C.
- Line the baking tray|trays with some parchment paper or silicon mat.
- Sift flour, salt, baking powder and baking soda together.
- In a mixing bowl add the sugars and butter.
- Beat till the mixture becomes soft and a bit pale.
- Add the peanut butter and milk.
- Beat till everything is mixed.
- Add the flour mixture.
- Using a spatula mix till the flour is all wet.
- At this point you will know whether you need to add a bit more milk.
- If you do, do so 1 tbsp at a time.
- Add the mini M&M and mix.
- If you find the dough slightly sticky, pop it in the fridge for 20-30 minutes.
- If still sticky after that then add 1 tbsp flour.
- Take about a lime size of the dough (about 1½ tbsp) and roll into a ball.
- Repeat with the remaining dough.
- Slightly flatten the balls.
- Bake in the preheated oven for 14-16 minutes or till the edges appear golden brown.
- Take the trays out of the oven. Let the cookies rest on the tray for 5 minutes as they will be very soft.
- Transfer to a wire rack to allow them to cool completely.
- Store in an airtight container till required.
Notes
- If the dough is too soft to roll, put it in the fridge for 20 to 30 minutes.
- Add chopped peanuts instead of chocolate chips.
- I like using dark chocolate as it tends to be less sweet. Can replace it with milk chocolate chips.
- Can use regular M&M or Smarties if you don't get the mini ones.
- Can swap the sugars, use more of brown and less of white sugar.