These homemade Chocolate Dipped English Toffee Peanut M&M Cookies are incredibly soft, packed with chocolate chips and feature the new English Toffee M&Ms!
This recipe was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
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Have you gotten the chance to try the 3 new M&M flavors that recently came out? M&M recently released three new flavors, English Toffee Peanut, Mexican Jalapeno Peanut and Thai Coconut Peanut!
These Chocolate Dipped English Toffee Peanut M&M Cookies are featuring my favorite flavor of the three!
What you need for these cookies:
- unsalted butter, softened
- Dixie Crystals Extra Fine Granulated Sugar
- Dixie Crystals Light Brown Sugar
- vanilla extract
- all-purpose flour
- baking soda
- chocolate chips
- English Toffee Peanut M&M Candies
- melting chocolate / candy melts
What do the English Toffee Peanut M&Ms taste like?
The English Toffee Peanut M&Ms taste like chocolate toffee with a strong coffee scent in my opinion. I like them alone ok but they’re 100% better in these cookies!
How many English Toffee Peanut M&Ms do I need for these cookies?
This recipe makes 36 good sized cookies so if you want the M&M candies inside the cookies and sprinkled on the tops like the cookie in the photos you’re going to need 2 cups of the new English Toffee Peanut M&M Candies. Each “share size” bag is 3.27 oz and contains about 1/2 cup of M&M candies so you’ll need 4 bags. 2 bags for the cup of M&Ms inside of the cookies and 2 bags to chop for the outside of the chocolate dipped part of the cookie.
A Tip for M&M Cookie Baking:
Sometimes when you’re making M&M cookies, the M&M candies seem to get lost in the batter. Sure they taste just as great with all of the M&M candies inside of the cookies but they look a lot prettier if there are some M&M candies on top of the cookie as it bakes.
Once you’ve plopped the cookie dough onto the baking sheet, just press 2 or 3 M&M candies into the top of the cookie dough and that way they’ll peak through the tops of the cookies after they’re baked!
Let these cookies cool before you move them!!
These cookies are fantastic, soft and wonderful BUT if you try to move them from the baking sheet before giving them time to cool they WILL FALL APART.
They will, they just will. These Chocolate Dipped English Toffee Peanut M&M Cookies need to sit on the baking sheet for about 10-15 minutes after you remove them from the oven to cool and firm up just a bit before you move them to a cooling rack for them to finish cooling. It’s an extra step in cooking baking, I know, but it’ll be worth it.
To Dip or Not to Dip? That is the question!
Ok, it’s really not THE question but it’s a pretty good idea! These cookies are pretty dang good just as they are out of the oven. However, if you’re going to make cookie and splurge a bit, MAKE IT COUNT. haha
These cookies get dipped in melted chocolate after they’ve cooled and then they have chopped English Toffee Peanut M&Ms sprinkled on the melted chocolate before it hardens.
So tell me! If you were making M&M Cookies like this, which new M&M flavor would you pick?
English Toffee Peanut, Mexican Jalapeno Peanut OR Thai Coconut Peanut?
- Can I use different M&MS?
You can! This recipe works great with all M&M candies but please try the toffee if you can! They’re so good!
- My cookies are too soft! They’re falling apart when I try to move them from the baking sheet to the cooling rack!
Let them cool! These cookies are ultra soft chocolate chip M&M cookies. They need some to rest and cool on the baking sheet before you try to move them to the cooling rack.
MORE cookie Recipes that you’ll love:
- Chocolate Chunk Butterfinger Cookies
- Chocolate Dipped Robin Egg Cookies
- Hot Chocolate Cookies
- Banana Chocolate Chip Cookies
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