For some bizarre reason we don’t get peanut butter M & M’s in South Africa. We get a few of the others but not the peanut butter ones. Well, you can occasionally find a small and hugely expensive 100g packet at Spar, but that really isn’t good enough. A note to the uninitiated, these are not the same as peanut M & M’s which come in a yellow packet. These are essentially balls of salty peanut butter, coated in chocolate and then covered in colourful candy. I mean.
My sister and nephews introduced me to this delectable confectionary last year when I travelled to the USA. They begged me to bring back as many peanut butter M & M’s that I could possibly squeeze into my bag. Since my luggage weight allowance was much bigger, I brought back a lot (thank you Shanna for driving me around Vegas to get these at the best price).
So now when I travel internationally, I can’t walk past duty-free without picking them up for the family.
On my recent trip to Israel, I could only bring one kilogram back as my hand luggage was pathetically heavy and I had a lot of trudging to do in Heathrow in transit. Speaking of which, I made a brilliant discovery. I had six hours to kill at Terminal 3 on my way back and checked into the No 1 Lounge for 3 of those. What a pleasure. You get to sit in comfy big couches, sipping wine and looking at runway views all while snacking and cruising online with the free wifi. You can even take a shower in the spa which is a fantastic option to refresh after a long flight. 3 hours of access will cost you about 30GBP if you book in advance.
But I digress……
So instead of portioning off the peanut butter M & M’s in plastic bags, I decided to make these delicious cookies instead.
I used the same base cookie recipe as my espresso chocolate chip cookies, just eliminating the coffee powder. It is advisable to cook these for the shorter period so they are still soft and chewy.
Recipe ~ Makes aprox 34 medium cookies
- 320g (2 cups) flour
- 1/2tsp baking soda
- 1/4tsp salt
- 170g salted butter, melted (6oz)
- 150g (1 cup) Demarara brown sugar
- 130g (½ cup) white sugar
- 1T vanilla extract
- 1 egg
- 1 egg yolk
- 300 – 350g (about 2 cups) peanut butter M & M’s
Pre heat the oven to 165C / 330F and line 3 baking sheets with baking paper.
Sift the flour, salt and baking soda and set aside.
Using an electric mixer beat the melted butter, vanilla and sugar for about 2 minutes. Add the eggs and continue to beat until light and fluffy.
Add the remaining dry ingredients and mix briefly until just combined.
Stir in the chocolate chips by hand.
You can make either big or small cookies, but I like around 20ml of cookie dough scooped into more or less even balls, allowing 3cm between the cookies for spreading. Using a tiny trigger handled ice cream scoop makes this effortless.
Bake for 10 – 12 minutes for a softer and smaller cookie, or a little longer – 15 – 17 minutes for a bigger and crunchier cookie.
Enjoy with a glass of milk if you are that way inclined.