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M&M cookies in a cup.
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Thermomix M&M, Peanut Butter & Oat Cookies

Our delicious Thermomix M&M, Peanut Butter & Oat Cookies are so simple to make... and even easier to eat!
Course Biscuits and Cookies
Cuisine Australian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 20 cookies
Calories 210kcal
Cost $10

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

RECIPE NOTES & 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.
  • 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.

Nutrition

Calories: 210kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 112mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg