I recently found out just how much of the world watches the FIFA World Cup, and my social media feeds have been filled with visitors sharing how much they love being here in the United States. Between that and America turning 250 in a hot minute, I’m feeling all sorts of patriotic! So I’m baking to celebrate these monumental moments in our history! These Red, White & Blue Peanut M&M Cookies are soft, chewy, and packed with a candy crunch in every bite. I used red, white, and blue peanut candies to give them a festive Fourth of July flair, but they’re just as delicious made with classic peanut candies any time of year. In fact, you can easily swap them for your favorite variety of M&Ms and make them your own.
Now, fair warning before you get started. Once you mix up this batter, you are going to want to eat it straight from the bowl, and I don’t blame you. There’s just one tiny problem: this recipe makes exactly 12 cookies. So taste responsibly! The good news is you really don’t need to show much restraint, because these cookies bake up with that same irresistible cookie dough flavor. If you are a cookie dough lover, these cookies were made for you.
Baking Tips
- Sort your M&M’s before you start. Crush the ugly ones to fold into the batter. Save your prettiest whole M&Ms to press on top of each cookie right before they go into the oven. It makes a huge difference in how they look!
- Don’t overbake. This is the most important tip! Pull these out of the oven when the bottoms are just lightly golden, even if the tops still look underdone. They will continue to set as they cool and that’s exactly what gives them that delicious cookie dough texture.
- Make them picture perfect. If your cookies spread unevenly and come out looking a little wonky, don’t panic. Use a large round cookie cutter to gently swirl around the cookie while it’s still warm. That little nudge will get them right in shape.
If you’re gathering to celebrate a patriotic holiday this year, these Red, White & Blue Peanut M&M cookies fit the bill. Trust me, they won’t last long once they hit the dessert table! #Murica
Ingredients
Method
- Preheat the oven to 350 degrees.
- Microwave the butter (about 40 seconds to just melt it).
- With a stand mixer, cream the butter and sugars. Add the vanilla and egg, beat on low speed until just incorporated (10-15 seconds).
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together to make dough.
- Use your hands to mix in the crushed Peanut M&Ms.
- Divide the dough and roll into 12 large balls.
- Place 3 M&Ms into each cookie.
- Bake for 9 - 11 minutes. The cookies will still be puffy and not look fully cooked. When you see the slightest bit of brown, pull them out and let them cool on the pan.
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