Roasted Peanut M&M Cookies

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Browned butter, brown sugar, creamy peanut butter, and Toasty Holiday Peanut Candies adorn these melt-in-your mouth Roasted Peanut M&M Cookies.

As the temperatures drop and the scents of the season fill the air, there’s no better way to embrace the winter season than by baking a batch of warm, homemade cookies. These Roasted Peanut M&M Cookies are everything you could ask for in a winter comfort treat—chewy, nutty, and bursting with the flavors of browned butter, peanut butter, and M&M’s Toasty Holiday Peanut candy! Whether you're preparing for a cookie exchange, a family gathering, or crafting heartfelt edible gifts, these cookies are sure to be a hit. Let’s make them. 

Roasted Peanut M&M Cookies

Ingredients

• ½ Cup (113 g) Salted Butter, Browned And Cooled
• ½ Cup (100 g) Dark Brown Sugar, Packed
• ¼ Cup (50 g) Granulated Sugar
• ⅓ Cup (85 g) Unsweetened Creamy Peanut Butter {I Always Use Adam’s}
• 1 Teaspoon (5 ml) Pure Vanilla Extract
• 1 Large Egg + 1 Large Egg Yolk
• ½ Teaspoon (3 g) Salt
• ½ Teaspoon (2.5 g) Baking Soda
• ½ Teaspoon (2.5 g) Baking Powder
• 1 ⅓ Cups (165 g) All-Purpose Flour
• ¾ Cup (128 g) Chocolate Chips Of Choice
• ¾ Cup (135 g) Toasty Holiday Peanut M&M’s

Instructions

1. Prepare the browned butter:
   Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool. You can pop it into the refrigerator or freezer to speed this process up, just be sure to keep an eye on it so it doesn’t freeze.
2. Combine wet ingredients:
   In a large mixing bowl, whisk together the browned butter, dark brown sugar, granulated sugar, and creamy peanut butter until smooth. Add the vanilla extract, egg, and egg yolk, and mix until fully incorporated.
3. Incorporate dry ingredients:
   In a separate bowl, whisk together the salt, baking soda, baking powder, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Fold in Chocolate Chips and M&M’s: Gently fold in the Chocolate Chips and Toasty Holiday Peanut M&M’s until evenly distributed throughout the dough.
5. Chill the dough:
   Cover the bowl with plastic wrap and refrigerate the dough for about 10-15 minutes while you preheat the oven. 
6. Preheat the oven:
   Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
7. Shape and bake:
   Scoop the dough into evenly sized balls, about three tablespoons each, and place them on the prepared baking sheets, spacing them apart to allow for spreading. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
8. Cool and serve:
   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Best Practices for Baking These Cookies

1. Don’t skip the browning process: Browning the butter adds a depth of flavor that takes these cookies to the next level. Be patient, as it’s worth the extra step.
2. Chill the dough: Chilling ensures the cookies don’t spread too much during baking and helps develop the flavors.
3. Underbake slightly: Pull the cookies out when the edges are set, but the centers still look soft. They’ll continue to cook as they cool, giving you the perfect chewy texture.

Frequently Asked Questions

1. Can I use regular M&M’s instead of Roasted Peanut M&M’s?
Yes, regular M&M’s, peanut butter M&M’s, or even mini M&M’s can be substituted. However, the roasted peanut variety add a delightful nuttiness that complements the cookie’s flavor perfectly. Using regular peanut M&M’s would be the closest substitute. 

2. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or the dough balls for up to 3 months. Just bake directly from frozen, adding an extra minute or two to the baking time.

3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour. My favorite that I always have on hand is Bob’s Red Mill. The texture may vary slightly, I find them to be slightly denser, but they will still be delicious. See this sub and more below in the Dietary Substitution section.

4. What’s the best way to gift these cookies?
Package the cookies in a decorative tin or wrap them in cellophane bags tied with a festive ribbon. Add a handwritten note or recipe card for a personal touch.

Dietary Substitutions 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten, dairy, and eggs. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.

When choosing candy mix-ins, choose brands that are dairy free and / or gluten free as desired. To fully get that toasted peanut flavor, you can also add in chopped roasted peanuts plus dairy free candy coated chocolates!

Conclusion

There’s something undeniably magical about baking cookies in the fall and winter. These Roasted Peanut M&M Cookies are a true celebration of the season, offering flavor and a bit of nostalgia in every bite. Whether you’re indulging with a hot cup of cocoa, sharing at a holiday gathering, or gifting them to friends and family, these cookies are guaranteed to spread warmth and happiness.

If you loved these Roasted Peanut M&M Cookies, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

Try my Loaded Candy Bar Cookies for a fun twist on the classic CCC (chocolate chip cookie)!