Salted Toffee Hazelnut Spread M&M Cookies are a new family favorite. Toffee bits and hazelnut spread M&M's pack these soft and chewy cookies with loads of flavor.
I keep a large jar of Nutella in the pantry - front and center. The chocolatey, nutty flavor just can't be beaten. It's delicious paired with many things but especially when simply eaten by the spoonful. And I've been guilty of doing that once or twice! So when hazelnut spread M&M's made their debut earlier this year, I knew they would be a fast favorite.
These cookies are studded with hazelnut spread M&M's and toffee bits. The toffee and hazelnut combo is a winner. A touch of flaked sea salt on top gives that salty-sweet note that I love. These cookies are thick, soft, and chewy - thanks to the addition of an extra egg yolk.
Tips for making Salted Toffee Hazelnut Spread M&M Cookies
- Room temperature butter and eggs - room temperature butter and eggs will mix together more evenly with the other ingredients.
- Extra egg yolk - this recipe uses two whole eggs and one egg yolk. The extra yolk gives the cookies a chewy texture.
- M&M's - I used two sharing size bags of M&M's for this recipe. One bag for the cookie dough, and part of the second bag for adding to the tops of the cookies. The remaining M&M's are there for the snacking!
- Toffee bits - I used one 8-ounce bag of baking toffee bits (approx. 1 ⅓ cups). One cup is added to the cookie dough, and the remainder is used to top the cookies.
- Flaked sea salt - sprinkling salt on top of the cookies is optional of course, but I absolutely love the salty-sweet flavor combo.
- Chilling the dough - chilling the dough keeps the cookies from spreading too much. Chilling also gives the flavors a chance to blend and enhance. I chilled the dough for an hour but it can be chilled overnight. The scooped cookie dough can also be flash-frozen, and then stored in freezer bags and baked a later time.
- Baking - bake these cookies until just browned around the edges. The center may look slightly underdone, but you don't want to overbake. Top the cookies with extra M&M's and flaky salt as soon as they come out of the oven.
These cookies are for the toffee fans, the M&M fans, and the Nutella fans alike. These cookies bake up soft and chewy and will surely become a hit with your family.
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- Salted Caramel Butterscotch Chip Cookies
Salted Toffee Hazelnut Spread M&M Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 ½ cups light brown sugar (lightly packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup hazelnut spread M&M's ((one sharing size bag) plus extra for topping)
- 1 cup toffee baking bits (plus extra for topping)
- flaked sea salt (for topping)
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, light brown sugar, and granulated sugar. Mix until well combined, about 2 minutes. Add the whole eggs and egg yolk one at a time, mixing after each addition. Mix in the vanilla.
- With the mixer running, slowly add the flour mixture and mix until just combined. Stir in the toffee bits and M&M's.
- Using a 2-tablespoon cookie scoop, portion the dough on a parchment-lined baking sheet. Roll the top of each ball of dough in toffee bits. Put the sheet pan in the refrigerator and chill for one hour, or overnight.
- Preheat the oven to 375 degrees. Bake the chilled balls of cookie dough for 10-11 minutes until lightly brown around the edges. The centers will look slightly underdone. Immediately after removing from the oven, press 4-5 M&M's into the top of each cookie and sprinkle with flaked salt. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store in an airtight container. The cookies will keep for 4-5 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.