Annie's Noms

Dessert with a sprinkle of beauty.

Peanut M&M Cookie Cups

By 21 Comments

Peanut M&M Cookie Cups

Uh-oh the sun has gone again! What is up with this?!

I had my legs out on Monday! The Air con was on for the first time as well. And the best thing ever? Clothes dried out on the line. They smell amazzzzzzzzing!

I’m not too keen on towels dried out on the line though, don’t like drying myself off with a rock…Doesn’t seem to matter how much fabric softener I use!

So you all know how I’m allergic to nuts right? Well, last month we went to M&M; world in London and then went and saw my Dad, but I didn’t know I was seeing my Dad when I went to M&M; world so didn’t get him any peanut M&M;’s. Daughter fail!

Peanut M&M Cookie Cups

I felt really guilty, so decided to make these Peanut M&M Cookie Cups for him! I had to make them at arms length and I couldn’t taste the dough.

Peanut M&M Cookie Cups
It was so pants not being able to try the dough because that is one of the highlights of making cookie dough. Eating so much you wonder how many cookies you’re going to end up with…
My nose started itching as well so I had to be really quick and get the dough made and in the oven as quick as possible!
Luckily my Dad loved them and after my nose stopped itching I was all good again so everything turned out great!
Peanut M&M Cookie Cups
I’d never used this dough before, but it was good to work with. I may have to make it again, but nut free!
Print

Peanut M&M Cookie Cups

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10

Ingredients

  • 1 1/4 cups plain flour
  • 1/2 cup bread flour
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 cups Peanut M&Ms
  • 1 stick (113g) unsalted butter, at room temp
  • 1/2 cup light brown sugar
  • 1/2 cup caster sugar
  • 2 eggs
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180 degrees C/350F. Grease 10 holes in a cupcake tray.
  2. Place the flours, bicarb and Peanut M&Ms into a medium sized bowl and mix together until combined.
  3. Leave flour to one side. Place the butter and sugars into a large bowl or the bowl of your stand mixer. Beat until light and fluffy, about 2 mins on med-high speed.
  4. Add in the eggs and vanilla.
  5. Mix until well combined and smooth, scrape down sides as required.
  6. Add in the flour and mix on a low speed until a dough forms.
  7. Place 2tbsp of dough into each cupcake hole and flatten slightly with your fingers/the back of a spoon.
  8. Place in the oven for 15-20 mins (mine took 15) until the edges are lightly browned.
  9. Remove from oven and if you're using a metal cupcake tray, run a knife around the edge of each cookie cup.
  10. Leave to cool in the tin before placing in an airtight container. Cookie cups will keep at room temperature for 4 days.

Recipe Notes

Recipe adapted from Table for Two - http://www.tablefortwoblog.com/2013/02/25/nutella-lava-cookie-cups/

peanutmmcookiecups5peanutmmcookiecups6peanutmmcookiecups7
Enjoy 🙂

Follow on Bloglovin
I link up at these great Link Parties!

Comments

  7. Revamp Spunky Rena says

    Hello Lovely, what a lovely blog. I'm your newest follower from Blog Hop. Followed you via GFC,Twitter, Pinterest,Facebook & Bloglovin'.
    Feel free to visit, follow and leave me comments @www.revampspunkyrena.com
    xoxo
    Rena

    Reply

  10. Tina' @ Tina's Chic says

    You're a great daughter to make something for your dad that you are allergic to! They look amazing! I've never tried bread flour in a cookie before so that's an interesting take.
    I love peanut M&M; so I'm anxious to try these bad boys. 🙂

    Reply

  11. Miz Helen says

    Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
    Hope to see you soon!
    Miz Helen

    Reply

  18. The Busy Bee's says

    Thank you for sharing this colorful treat with us on the Busy Bee's party! We appreciate you joining us and adding to the party!
    Have a wonderful day!
    Joye & Myrna
    The Busy Bee's

    Reply

  20. Mackenzie says

    Annie these look delicious! They are so cute too! 🙂 You are a Featured Favorite this week on Saturday Show & Tell on Cheerios and Lattes! Thanks for sharing with us last week, we can't wait to see what you've been up to this week! Have a great weekend!
    Mackenzie 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent recipes

These Pumpkin Chocolate Chip Muffins are topped with a crunchy oat mixture and baked to create a soft, spiced muffin peppered with chocolate with a crunchy streusel top!
This Apple Pie Dutch Baby Pancake is easy to make and feeds a crowd! It's a hybrid between breakfast and dessert and packed full of flavour!
These Applesauce Oatmeal Cookies are easy to make, full of spices, applesauce and oatmeal. They're perfect for breakfast on the go or your mid morning snack!