Flourless Peanut Butter M&M Cookies – a delicious recipe with Peanut Butter, Brown Sugar, Egg, Vanilla, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350u00b0F.
2
2. In a medium sized bowl, mix the first 5 ingredients (you can do this by hand or using a stand mixer. I used my KitchenAid with the paddle attachment).
3
3. Stir in the mini M&Ms.
4
4. Roll a scoop of dough (about 1-2 tablespoon sized scoop, but you can approximate) into a ball in the palm of your hand. If the dough is sticking too much run your hands under cold water, shake them dry, and then try working with the dough again. Repeat with the remaining dough. Place the balls on a non-stick baking sheet, or a regular baking sheet lined with parchment paper or a Silpat mat. Space the balls about 2 inches apart.
5
5. Bake for about 12 minutes total, rotating the pan halfway through the baking time. When done, the cookies should be set and golden brown on the bottom but still soft on the top. Remove baking sheet from oven and set it on a rack. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack or eat!
549
kcal
Calories
33
g
Fat
53
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Creamy Peanut Butter, 3/4 cups Brown Sugar, Packed, 1 whole Egg, 1 teaspoon Vanilla Extract, and more.
Yes, Flourless Peanut Butter M&M Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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