FOOD

M&M’s and Toffee Chunk Biscuits

These decadent treats taste even better than they sound - trust us!
Makes 15
25M
30M
55M

Cookies can be made up to five days ahead. Store in an airtight container. Replace M&M’s Minis with Dark, Milk or White Choc Bits, if preferred.

Ingredients

Method

1.

Line three large oven trays with baking paper. 

2.

Cut each toffee into three pieces. Divide evenly between two bowls. 

3.

Beat butter, sugars and vanilla in the small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl. 

4.

Stir in sifted flours until combined. Stir in one portion of toffees and half the M&M’s Minis.

5.

Roll level ¼-cups of mixture into balls. Place about 8cm apart on prepared trays. Lightly press with your fingertips to flatten into 9cm rounds. 

6.

Arrange remaining toffee pieces and M&M’s Minis on top of rounds, pressing in lightly.

7.

Cook two trays in a moderately slow oven (160C), for about 15 to 18 minutes, swapping trays after 10 minutes, or until light golden brown. Remove. Cool completely on trays. Repeat with remaining tray.

TIP! Cookies can be made up to five days ahead. Store in an airtight container. Replace M&M’s  Minis with Dark, Milk or White Choc Bits, if preferred.

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