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Have you tried the new Hazelnut Spread M&Ms?
If you’re as obsessed with Nutella as I am, you must! They’re pretty sweet, but that’s not a bad thing, if you ask me. 😊 I knew as soon as I tried them that I wanted to taste them in a cookie.
I was feeling patriotic with the Fourth coming up and all, so I decided to pick out all the blue and red M&Ms from the package (Definitely not required, just extra festive!) and throw them into a big skillet with cookie dough.
(I was also feeling lazy so I made one big cookie rather than a bunch of smaller ones. Ha.)
The cookie base here is actually just a modified Nutella version of Jif’s peanut butter cookie recipe. It still didn’t have enough Nutella in it for me, so I spread a layer of Nutella in the middle of this cookie before adding the M&Ms.
Nutella is different than peanut butter in that the flavor is much more subtle when it’s baked into something. You have to use a LOT of it to really taste it. If you aren’t a Nutella-holic, you’ll probably still like this recipe but you can leave out the Nutella streak in the middle if you prefer.
If you LOVE Nutella, you’ll want to do what I did: add a scoop of ice cream to the top of this freshly-baked cookie and drizzle extra Nutella in every direction.
The Hazelnut Spread M&Ms are currently in stores or on Amazon, but if you are unable to find them, you can use any old M&Ms. Almost any flavor would taste good here! I like that the hazelnut ones are a little rounder than the originals, similar to peanut butter M&Ms, so there is added texture in this cookie.
You can also, of course, make these into regular cookies if you have more patience than I did. Technically they probably take even less time, since a skillet cookie needs to bake longer, but I just wanted to get this cookie dough in the oven rather than take the time to scoop it into bite sizes! If you do go the regular cookie route, bake them on cookie sheets for about 8 minutes.
What are you snacking on this Independence Day/summer? It’s actually been a cool summer here so far (hence the warm, gooey cookie), but I’m ready for ice cream and frozen coffees!
If you’re looking for more patriotic recipes, here’s a round-up from last year!
NUTELLA M&M SKILLET COOKIE Yield: 12 servings INGREDIENTS: 3/4 cup Nutella + 1/2 cup for filling 1 1/4 cup firmly packed brown sugar 1/2 cup butter 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 3/4 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup Hazelnut Spread M&Ms Ice cream and extra Nutella for topping, if desired INSTRUCTIONS: Preheat oven to 375°F. In the bowl of a stand mixer, combine brown sugar, 3/4 cup Nutella, butter, milk and vanilla on medium speed until well blended. Add egg; mix until just blended. In a small bowl, whisk flour with baking soda and salt. Slowly add to peanut butter mixture at low speed until just blended. Press half of cookie dough into a cast-iron skillet. Spread 1/2 cup Nutella over dough; top with remaining dough. Press M&Ms on top. Bake cookie for 25-30 minutes or until the edges are browned and the middle is still soft. Serve immediately with ice cream and a drizzle of Nutella, if desired.
Total Fat: 18.7 g
Cholesterol: 36.3 mg
Sodium: 211.7 mg
Potassium: 114.8 mg
Total Carbs: 66.4 g
Protein: 5.3 g