5 stars (based on 1 reviews)
Recipe
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Prep Time: 15 min
- 1/2 cup granulated sugar
- 1 cup smooth no-stir peanut butter
- 1 egg, at room temp
- Pinch baking powder
- Pinch kosher salt
- 1/4 tsp vanilla
- 4-12 tsp peanut butter
- Mini M&Ms, I got mine off of amazon
- During the mixing stage, beating all ingredients on medium/high speed will help bind everything together.
- Chilling your dough in the freezer before baking helps the cookies maintain their shape as they bake. Because there is no flour in this recipe, the cookies need to rest and chill before they hit the heat. Don’t skip this step!
Wait Time: 20 min
Bake Time: 10 min
Yields: 4-12 cookies (depending on size)
What you need
Cookies
What to do
1. Using a hand mixer, beat sugar and peanut butter on medium speed until they are combined and a little fluffy.
2. Add egg, baking powder, salt and vanilla. Mix on medium/high speed for about 1 minute (*see note below).
3. Roll the dough into 4 large balls, 8 medium balls or 12 small balls. Place balls on a baking sheet lined with parchment paper and freeze for about 20 minutes (*see note below). Depending on how many balls of dough you have rolled out, you will need a tsp of peanut butter to stuff into each ball. To do this, place each tsp of peanut butter on a plate at least half an inch apart. Then freeze the tsps of peanut for at least 20 minutes.
4. Preheat oven to 350 degrees. Once dough has chilled and the tsps of peanut butter are firm, stuff each ball of dough with a frozen tsp of peanut butter. Mold the dough around the peanut butter and then place back on the baking sheet.
5. Pour about 1 cup of mini M&Ms on a plate. Then place one ball at a time on the plate and press one side down into the M&Ms. Pull the flattened cookie dough up and place back on the baking sheet. Fill in the cookie with extra M&m’s as needed so they look symmetrical. Do this for each cookie. On the baking sheet, space each cookie about 2 inches apart (I usually bake 4 cookies per baking sheet).
6. Bake for 9-10, or until the cookies are puffed up and edges are cracking slightly minutes. **Note: cookies will be tender, so let them rest for at least 15 minutes. After about 15 min of cooling, using a spatula, transfer the cookies to a wire rack. Enjoy cookies at room temperature! I personally like mine chilled 😀 Cookies will last 3 days at room temperature and 5 days if stored in fridge.
2. Add egg, baking powder, salt and vanilla. Mix on medium/high speed for about 1 minute (*see note below).
3. Roll the dough into 4 large balls, 8 medium balls or 12 small balls. Place balls on a baking sheet lined with parchment paper and freeze for about 20 minutes (*see note below). Depending on how many balls of dough you have rolled out, you will need a tsp of peanut butter to stuff into each ball. To do this, place each tsp of peanut butter on a plate at least half an inch apart. Then freeze the tsps of peanut for at least 20 minutes.
4. Preheat oven to 350 degrees. Once dough has chilled and the tsps of peanut butter are firm, stuff each ball of dough with a frozen tsp of peanut butter. Mold the dough around the peanut butter and then place back on the baking sheet.
5. Pour about 1 cup of mini M&Ms on a plate. Then place one ball at a time on the plate and press one side down into the M&Ms. Pull the flattened cookie dough up and place back on the baking sheet. Fill in the cookie with extra M&m’s as needed so they look symmetrical. Do this for each cookie. On the baking sheet, space each cookie about 2 inches apart (I usually bake 4 cookies per baking sheet).
6. Bake for 9-10, or until the cookies are puffed up and edges are cracking slightly minutes. **Note: cookies will be tender, so let them rest for at least 15 minutes. After about 15 min of cooling, using a spatula, transfer the cookies to a wire rack. Enjoy cookies at room temperature! I personally like mine chilled 😀 Cookies will last 3 days at room temperature and 5 days if stored in fridge.
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