If you have seen my caramel M&M Brownie post (if you haven’t just click here) then it will be of no surprise to you that my obsession with the gluten free Caramel M&M’s has spilled into using them to make cookies.
When they tasted amazing in my brownies I knew they would be an instant hit in cookies, I had visions of warm chocolate chip cookies with the caramel M&M’s filing oozing out.
I wanted a cookie that was rich in chocolate and slightly chewy in texture, but nothing that would compete with the chewy caramel filing inside of the M&M’s.
I’m pleased to say that this recipe is all those things and more. The smell of these cookies when fresh out of the oven is nothing short of incredible.
With each bite you are blessed with a smell that I’m sure many New Zealanders will be familiar with, that being freshly baked Mrs Higgins Cookies.
It’s the type of smell that has you hooked (only those familiar with the smell will know exactly what I’m talking about)
Before you know it the delicious smell that wafts through your kitchen and will have you eating the entire batch of cookies before they’ve had the chance to cool, which in this case isn’t a bad thing as these cookies are at their best straight out of the oven.
It allows you to bite into the cookies and enjoy all that is melted chocolate and melted caramel M&M’s.
The secret to getting these cookies perfect requires to simple steps. Firstly these cookies require you to refrigerate the mixture for 10-15 minutes, and secondly it’s all in the cooking time. You want to be careful to not “over cook” the cookies especially if you plan on eating them past the first day (no judgement if they don’t make it past day one)
These cookies won’t necessarily look “cooked” which is why I only cook them for 13 minutes at 180 degrees fan forced, and allow 2 minutes cooling on the baking tray out of the oven.
If you are based in Australia and haven’t tried the Caramel M&M’s you are seriously missing out, and for those of you who didn’t know the Caramel M&M’s in Australia are gluten free.
It is important to not that this products are gluten free by ingredient (see bellow images for reference) While they do include “Wheat glucose Syrup” In 2016, Food Standards Australia New Zealand (FSANZ) announced a change to Standard 1.2.3 of the Food Standards Code that glucose syrup made from wheat was exempt from allergen labelling requirements as the ingredient is so highly processed that it is gluten free even though a gluten source is indicated. For more information on this please click here
If you get the chance to make these cookies I would love to know what you think, feel free to tag me over at @itsallglutenfree on Instagram!
Gluten Free Caramel M&M Cookies
- 125 grams Butter Softened
- 3/4 cup (170g) Brown Sugar
- 1 Egg
- 1/2 cup Gluten Free Plain Flour*
- 1/4 cup Gluten Free Self Raising Flour
- 1/4 cup Nestle Cocoa Powder
- 1 large packet Caramel M&Ms
- Beat your butter, sugar and egg in a medium size bowl, with an electric mixer until the mixture is just combined.
- In a separate bowl sift your cocoa, plain flour and self-raising flour.
- Now pour your dry ingredients into your wet mixture in two lots, gently combining the ingredients between each lot.
- Once your mixture is combined, refrigerate the mixture for 15-20 minutes.
- Preheat your oven for to 180 degrees fan forced. Line your baking tray with baking paper and scoop out tablespoons of the mixture onto the tray (allowing for 2/3cm around each cookie as they do expand)
- Slightly push down on the cookies and bake for 15 minutes at 180 degrees fan forced. Smaller cookies may only take 10 minutes and larger cookies may take upwards of 20 minutes.
- Once your cookies are cooked remove your tray from the oven and leave the cookies on the tray for 1-2 minutes. It’s vital that you leave the cookies to rest as once they are out of the oven to firm up slightly, which allows you to transfer them to a baking rack without them breaking.
- Once they have rested for 1-2 minutes gently transfer them to a wire rack. To do this I use a thin knife to get underneath the cookie and lift up. Your cookies will be extremely fragile at this stage but don’t stress, if they show signs of falling apart leave them on the tray for a little longer or push them together on the cooling rack. Now allow for the cookies to set or eat straight away (I like mine warm and straight out of the oven)
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