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No-Bake M&M Cookies
Prep Time: 10 mins
Cook Time: 3 mins
Total Time: 73 mins
Yield: 20 to 30 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 26)
| Energy | 210.5 kcal |
| Total lipid (fat) | 11 g |
| Fatty acids, total saturated | 4.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 25.5 g |
| Fiber, total dietary | 2 g |
| Sugars, total including NLEA | 16 g |
| Protein | 4.5 g |
| Cholesterol | 11 mg |
| Sodium, Na | 10 mg |
| Calcium, Ca | 25.5 mg |
| Iron, Fe | 1 mg |
| Potassium, K | 129 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A delightful medley of oats and chocolate-coated candies, perfect for a party or an easy dessert.
Ingredients
- 3 1/2 cups - old-fashioned oats
- 2 tablespoons - unsweetened cocoa powder
- 1/2 cup - unsalted butter
- 1 1/4 cups - sugar
- 1/2 cup - whole or 2% milk
- 1 cup - creamy peanut butter
- 1/2 teaspoon - vanilla extract
- 1 cup - M&M’s
- Step 1 Line a baking sheet with parchment paper and set it aside.
- Step 2 In a small bowl, whisk together the oats and cocoa powder. Set aside. In a medium saucepan set over low heat, melt the butter. Whisk in the sugar and milk until combined and the sugar has dissolved, about 1 minute. Increase the heat to medium and bring the mixture to a rolling boil. Allow it to boil for exactly 2 minutes without stirring to ensure proper consistency.
- Step 3 Remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until smooth. Incorporate the oats and cocoa powder mixture, ensuring an even coating. Let it sit for 2 minutes to thicken slightly before folding in half of the M&M's.
- Step 4 Use a cookie scoop to portion out balls of dough onto the prepared baking sheet. Gently flatten and round the mounds with your fingers. Press additional M&M's into the tops of each cookie for added color and texture.
- Step 5 Allow the cookies to set at room temperature for 1 hour. For a firmer texture, refrigerate the cookies for 45 minutes. Store the cookies in an airtight container or zip-top plastic bag at room temperature for up to 5 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.
Ingredients
- 3 1/2 cups - old-fashioned oats
- 2 tablespoons - unsweetened cocoa powder
- 1/2 cup - unsalted butter
- 1 1/4 cups - sugar
- 1/2 cup - whole or 2% milk
- 1 cup - creamy peanut butter
- 1/2 teaspoon - vanilla extract
- 1 cup - M&M’s
