If you’re a cookie lover, these sweet and salty chocolate chunk cookies are a must-try. They’re loaded with semi-sweet chocolate chunks and crunchy cocktail peanuts, to create a dessert that offers the perfect balance of sweet and salty flavors in every bite. And, by adding colorful Peanut M&M’s on top, you can easily customize these cookies for almost any special occasion or holiday.

I’m at it again, all be it last minute. Sorting clearance aisle red and green holiday M&M’s so that I can use them for Valentine’s Day and St. Patrick’s Day. I considered skipping it this year, however, my endless love for cookies with M&M’s in them finally won out. I mean, how can a holiday be a holiday without festive M&M’s to celebrate, right? In our house, it’s just not the done thing; there must be a bottomless supply of M&M’s at all times. And, if our candy jar or baking jar just so happens to contain a few Peanut M&M’s, we’re even more joyous. I think it’s safe to say that when it comes to this particular candy-coated chocolate, we’re complete addicts.

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Granulated Sugar
• 1 Egg
• 1 Tablespoon Vanilla
• 2 1/2 Cups All-Purpose Flour
• 2 Tablespoons Corn Starch
• 1  1/2 Teaspoons Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1 (10-oz.) Bag Semi-Sweet Chocolate Chunks
• 1/2 Cup Cocktail Peanuts
• 1 (10-oz.) Bag Peanut M&M’s

Directions:

1. In a large mixing bowl, cream the butter and sugars together on medium speed for 3 minutes.
2. Add the egg; mix on medium speed for 1 minute.
3. Add the vanilla; mix on medium speed for 1 minute.
4. In a medium bowl, sift together the flour, corn starch, baking soda, and salt.
5. Slowly add the flour mixture to the butter and sugar mixture; mix on low speed until just incorporated.
6. Stir the chocolate chunks & peanuts into the cookie dough with a silicone spatula.
7. Cover the mixing bowl tightly with foil.
8. Preheat oven to 350 degrees.
9. Using a cookie scoop, scoop 12 cookies out onto a Silpat or parchment paper-lined baking sheet. Bake for 10 to 13 minutes. The cookies should no longer appear wet on top and will just be starting to lightly brown on their bottoms. Immediately after you remove the cookies from the oven, press 3 Peanut M&M’s into each cookie. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely. Repeat with the remaining cookie dough.

Suggestions:

• I used an entire bag of chocolate chunks in this recipe because there is almost nothing I hate more than having leftover chocolate chunks. You can use less if you feel that an entire bag is too many. I used Trader Joe’s Semi-Sweet Chocolate Chunks.
• Mix the cookie dough batter before preheating the oven. This will allow the dough time to rest while the oven is preheating.
• Pressing the Peanut M&M’s into the tops of the cookies after you remove them from the oven, helps to give the cookies a bumpy and more desirable appearance. It also helps to keep the candy coating from melting while baking.
• As soon as the cookies have cooled, store them in an airtight container.
• This recipe will yield approximately 3 dozen cookies. The number of cookies you end up with will depend on how large you make each cookie. I used a traditional cookie scoop and packed them with a little bit of dough overflowing the edges.

Improvements:

• Replace half of the chocolate chunks in this recipe with peanut butter chips.
• Not a fan of peanuts? Replace the peanuts with chopped pecans or walnuts and swap in Milk Chocolate M&M’s.
• CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Valentine’s Day section.

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Yum

Chocolate Chunk Cookies with Peanut M&M’s

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Granulated Sugar
• 1 Egg
• 1 Tablespoon Vanilla
• 2 1/2 Cups All-Purpose Flour
• 2 Tablespoons Corn Starch
• 1  1/2 Teaspoons Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1 (10-oz.) Bag Semi-Sweet Chocolate Chunks
• 1/2 Cup Cocktail Peanuts
• 1 (10-oz.) Bag Peanut M&M's

Directions:

1. In a large mixing bowl, cream the butter and sugars together on medium speed for 3 minutes.
2. Add the egg; mix on medium speed for 1 minute.
3. Add the vanilla; mix on medium speed for 1 minute.
4. In a medium bowl, sift together the flour, corn starch, baking soda, and salt.
5. Slowly add the flour mixture to the butter and sugar mixture; mix on low speed until just incorporated.
6. Stir the chocolate chunks & peanuts into the cookie dough with a silicone spatula.
7. Cover the mixing bowl tightly with foil.
8. Preheat oven to 350 degrees.
9. Using a cookie scoop, scoop 12 cookies out onto a Silpat or parchment paper-lined baking sheet. Bake for 10 to 13 minutes. The cookies should no longer appear wet on top and will just be starting to lightly brown on their bottoms. Immediately after you remove the cookies from the oven, press 3 Peanut M&M's into each cookie. Allow the cookies to cool for 5 minutes before removing them to a baking rack to finish cooling completely. Repeat with the remaining cookie dough.

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