Our deliciously soft and chewy Thermomix M&M, Oat & Peanut Butter Cookies are so simple to make... and even easier to eat!
Have these popular cookies prepped and baked in just 20 minutes.
Fill up the biscuit tin with a batch of our Thermomix M&M, Oat & Peanut Butter Cookies!
This is one of my personal favourite recipes (... and they always disappear fast!).
Just like our classic chocolate chip cookies, ANZAC biscuits and jam drops, these peanut butter cookies are a sure winner with the kids (and adults alike!).
Why You're Going To Love This Recipe
What's not to love about these Thermomix cookies... they're soft and chewy and oh-so-delicious - PLUS they're packed full of chocolate AND peanut butter!
- A favourite with the kids - these Thermomix M&M, Oat & Peanut Butter Cookies make a great snack or after school treat!
- Packed full of add-ins - the oats, chocolate chips AND M&Ms make these cookies extra delicious.
- Makes a big batch - you'll have cookies everywhere after baking a batch of our recipe! The recipe makes 20 large or 30 small cookies.
- Suitable for all Thermomix models - you can make this recipe using a TM31, TM5 or TM6.
What You Need
Our Thermomix M&M, Oat & Peanut Butter Cookies are PACKED full of delicious add-ins!
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
- Butter - use salted or unsalted butter in this recipe
- Sugars - we use a combination of caster sugar and brown sugar which gives the cookies the perfect balance of soft chewiness on the inside and crunchiness on the outside!
- Peanut Butter - choose a smooth and creamy store-bought peanut butter for this recipe. As much as we love to make our own homemade peanut butter in the Thermomix, the creamy store-bought versions work better in this recipe.
- Egg - 1 large egg, at room temperature
- Vanilla Extract - or vanilla essence
- Bi-Carbonate Soda - this is the rising agent in the cookies.
- Plain Flour - also known as all purpose flour.
- Oats - I recommend using quick oats as they hold together better than rolled oats.
- M&Ms - for the ultimate chocolate crunch and a pop of colour!
- Chocolate Chips - use milk, dark or white chocolate chips - the choice is yours!
Step By Step Instructions
Follow our simple steps for the most delicious Thermomix M&M, Oat & Peanut Butter Cookies!
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Cream The Butter & Sugars
Insert the Butterfly attachment into the Thermomix bowl.
Add the softened butter and the sugars and mix until smooth and creamy.
TIP: Scrape down the sides of the bowl partway through mixing.
Step 2 - Whip The Remaining Wet Ingredients
With the Butterfly still in place, add the peanut butter, egg and vanilla extract and whip until creamy.
TIP: Scrape down the sides of the bowl partway through mixing.
Step 3 - Add The Flour & Bi-Carb Soda
Remove the Butterfly attachment.
Add the plain flour and bi-carb soda to the bowl and mix to combine.
Scrape down the sides of the bowl.
Step 4 - Mix Through The Add-Ins
Place the quick oats, M&Ms and chocolate chips and mix on REVERSE.
Use the spatula to help mix.
Step 5 - Roll Into Balls
Take tablespoons of the mixture and roll into balls on flat baking trays lined with baking paper.
Step 6 - Bake
Bake the cookies for 10 minutes (do NOT overcook - we want them to be soft on the inside!).
Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Insert the Butterfly attachment for the first two steps. This allows you to cream the mixture into a light, fluffy and smooth mixture.
- Ensure your butter is at room temperature before mixing - this will ensure that it creams perfectly.
- Once you've added the add-ins, ensure you use the REVERSE function so that the M&Ms and chocolate chips remain whole.
- Quick oats work better than rolled oats as they stay together better.
- Do NOT overbake the cookies! We want them to be soft on the inside! They will still be soft on the top once they've finished baking.
- Store the cookies in an airtight container for up to 1 week.
- Alternatively, freeze the unbaked dough for up to 3 months, or the baked cookies for up to 1 month.
FAQS
The Butterfly attachment is a standard attachment that comes with the purchase of all Thermomix machines. It clicks into place on top of the blades and helps to cream/whip the mixture.
Once the chocolate chips and M&Ms have been added, it's important to use the REVERSE function, so that the blades stir rather than chop. This ensures that the M&Ms and chocolate chips stay whole.
Related Recipes
Love baking batches of delicious cookies!? Us too!
Here's a few more of our favourite Thermomix cookies and biscuits recipes:
OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix M&M, Peanut Butter & Oat Cookies
Equipment
- 2 Baking Trays
- Thermomix
- Oven
Ingredients
- 115 g butter room temperature
- 100 g brown sugar
- 50 g caster sugar
- 185 g smooth peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon bi-carbonate soda
- 160 g plain flour
- 40 g quick oats
- 100 g M&Ms
- 80 g chocolate chips
Instructions
- Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
- Insert the butterfly into the Thermomix bowl.
- Add the softened butter, brown sugar and caster sugar. Mix for 2 minutes, Speed 4 (scraping down the sides of the bowl occasionally).
- Add the peanut butter, egg and vanilla extract and mix for 1 minute, Speed 4.Remove the butterfly.
- Add the plain flour and bi-carbonate soda. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds.
- Add the quick oats, M&Ms and chocolate chips and mix for 10 seconds, Reverse, Speed 2 (or until combined - use the spatula to help mix).
- Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly.
- Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook).
- Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
Notes
- Insert the Butterfly attachment for the first two steps. This allows you to cream the mixture into a light, fluffy and smooth mixture.
- Ensure your butter is at room temperature before mixing - this will ensure that it creams perfectly.
- This recipe works best with smooth and creamy store-bought peanut butter (not natural or homemade).
- Once you've added the add-ins, ensure you use the REVERSE function so that the M&Ms and chocolate chips remain whole.
- Quick oats work better than rolled oats as they stay together better.
- Do NOT overbake the cookies! We want them to be soft on the inside! They will still be soft on the top once they've finished baking.
- Store the cookies in an airtight container for up to 1 week.
- Alternatively, freeze the unbaked dough for up to 3 months, or the baked cookies for up to 1 month.
Monica says
Delicious, has been a hit with everyone who's had one. But is it 210kcal per cookie? Per portion? So much nutriotional data, just portion size is missing!
Bonnie says
Absolutely delicious! It’s hard to stop at one! We reduced the sugar and they turned out beautifully.
Gig says
Made gluten free ones today and came out pretty well. Edges didn't brown but took them out anyway as gluten free is always crumbly. Were delish.