I don’t usually have a craving for something that I’ve made myself but all day at work I really wanted some of these peanut butter M&M cookies with added smarties so I made a batch when I got home. I came to this recipe a couple of weeks ago as I fancied making smartie cookies, but I also had a little packet of peanut butter M&Ms lying around, which reminded me of a peanut butter pretzel M&M cookie recipe I had seen. However I didn’t have any pretzels and I didn’t want to go out to get ingredients so I just added more of what I did have. I adjusted the quantities slightly as I wasn’t sure about the peanut butter and I didn’t want the flavour to be overpowering and they turned out really well if I do say so myself. Crispy on the outside and chewy towards the middle and I can definitely recommend the peanut butter M&Ms. if you don’t have these, use regular M&Ms or add in extra smarties.
200g smarties (I emptied a small bag of peanut butter M&Ms then made the quantity up to 200g with smarties)
150g smooth peanut butter
200g softened butter
300g caster sugar
325g self-raising flour
1 large egg
1) Either by hand or in a food mixer, cream the butter and sugar together in a bowl and add in the peanut butter and mix until smooth. Then mix in the egg.
2) Add in the flour gradually and mix until well combined.
3) Add a small amount of milk if the dough isn’t combining or if you feel like you are fighting against the mixer.
4) Stir in the smarties and M&Ms with a wooden spoon so they are evenly spread throughout. Then form the dough into a ball and wrap in cling film and refrigerate for 30 minutes. While you are waiting, preheat the oven to 180c/Fan 160oc/ Gas 4 and line two baking trays, (if you only have one cook in two batches.)
5) Form 6 balls of cookie dough and pop them on the tray, flattening each one slightly with your hand and leaving space in between them.
6) Pop in the oven for 10-12 minutes. Tip – as with most cookies, they won’t look completely done but be sure to take them out as they will continue to cook whilst cooling, otherwise they will be too hard.
I can recommend eating these while still warm from the oven with a glass of milk or cup of tea. If after a couple of days they seem little dry, pop them in the microwave for a few seconds. The second time I made them, I added 100g milk chocolate pieces instead of M&Ms and it was delicious – the chocolate stayed firm on the outside but was melting on the inside and it stayed like this even after they had cooled.