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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

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

Notes

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