What I love about cookies is that it is fast and you almost always have the ingredients at home to make them. A little envy arises and snap, in 2 seconds, you're taking out your cookies hot from the oven. I like them mooshy in the middle and slightly crispy on the sides. How could I be such a fan and have only one recipe on Fashion Cooking (the Cookies with white chocolate and green tea). Quickly, let's remedy that with my new devilishly delicious (and regressive) invention: Cookies, peanut butter and M&M's. It's been 2 months that I've had this recipe and the beautiful photos taken with Astrid in the drawers, it could not last any longer, I had to share this sin of gluttony with you… I can assure you that the M&M's will not have time to melt in your hand, the cookies are so delicious they'll already be in your stomach!

Cookies with peanut butter and M&M's

Prep: 15min
Cooling: 15min
Cooking: 11mn

For 15 cookies

- 80g white sugar
- 70g 10g brown sugar
- 180g plain flour
- 1 / 2 teaspoon baking soda and 1 / 2 teaspoon baking powder (or 1)
- 70g butter at room temperature
- 8 large tablespoons of peanut butter
- 1 egg, beaten
- 2 tablespoons milk (if the dough is too crumbly)
- about 40 M&M's with peanuts

In a blender (or in a bowl with a wooden spoon but it's more tiring), combine sugar, flour, baking soda and baking powder. Add the butter at room temperature in small pieces and the peanut butter. Mix until dough is slightly crumbly and then add a beaten egg and mix until you get a soft dough but not too sticky. Add 2 tablespoons of milk if the dough is too crumbly.

Then form small balls of dough about the size of a golf ball and immediately flatten slightly with palm of 2cm (not too important if they crumble a bit at the edges). Place on a sheet of baking paper and refrigerate for at least 15 minutes (very important for cooking).

Pre-heat the oven to 180°C/Gas 4. Meanwhile, cut the M&M's in half on a wooden board with a sharp knife.

Place dough balls on a baking sheet, spacing them at least 10cm (you must plan to cook them twice). Place halves of 5 M&M's on each cookie dough by pushing it slightly (do not hesitate to place nice and close the halves of M&M's, they'll spread a little while cooking.

Bake in bottom of oven at 180 degrees for exactly 11mn (9-10 see if your oven heats very fast). Take them out even if they do not look cooked and are still soft. Immediately place the baking sheet with cookies on a wire rack to cool. They harden as they cool a bit but stay soft inside.

Cookies can be stored for 3 days in a tin.

Copyright Photo: Astrid Templar - Stylist: Anne-Sophie Rischard

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