Flicks and Food

Recipe: Fudgy Peanut Butter M&M Cookies

Posted on 21. Jul, 2009 by Guest Observer in Desserts, Recipes

Fudgy Peanut Butter M&M Cookies

(10 votes, average: 4.10 out of 5)

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Recipe by Sneh Roy:
I made this batch of low-fat, low-sugar cookies as part of my mid-week leisure baking sessions in an attempt to keep replenishing my dwindling supply of homemade cookies every other week. These are surprisingly delicious and chewy, considering there is very little in terms of sinful fat in them. The recipe has been adapted from Bill Granger’s “Everyday” cookbook. Go ahead, try it guilt free!

Details:
Preparation Time: 15 minutes
Baking Time: 15 minutes
Makes: 22 cookies

Ingredients
1 ¼ cup plain flour
⅔ cup firmly packed soft brown sugar
2 tbsp unsalted butter
4 tbsp light chunky peanut butter
1 tsp baking powder
1 tsp vanilla extract
1 egg
100g M&M’s

Instructions:
Preheat oven to 375ºF. Grease and line two cookie sheets with baking paper.

In a large bowl combine the sugar with vanilla extract, unsalted and peanut butter. Beat with a hand mixer until light and creamy. Add an egg and continue beating for another minute. In a separate bowl sieve the flour and baking powder. Add this to the egg mixture and mix well. Add the M&M’s and mix by hand using a wooden spoon.

Take 1 tbsp of cookie dough, roughly form a round in your palms and place on the prepared tray. Place the cookie dough at least 3cm apart to allow for expansion on baking. Bake in the pre-heated oven for 15 minutes until golden and cooked through. The cookies will still be soft at this stage. Remove from oven and cool completely on wire racks.

Sneh’s Tips:
Store in an air-tight container for upto 3 days. These cookies tend to go soggy quickly, but you don’t have to worry about storing them for a long time because they will be gone in a jiffy.

Tags: Chocolate, Cookies, Fudge, M&M, Peanut Butter, Sney Roy