Holly Jolly Peanut Crunch Jumbo Cookies
December 9, 2025
A thick, bakery-style holiday cookie loaded with peanut M&M’s, chocolate chips, and buttery toffee crunch.
These Holly Jolly Peanut Crunch Jumbo Cookies bring all the holiday bakery flavor without feeling over-the-top. Packed with Toasty Holiday Peanut M&M’s, melty milk chocolate chips, and buttery toffee bits, they bake up thick with golden edges and soft, gooey centers every single time. The high-heat Levain-style method creates that signature tall shape and craveable texture that makes each cookie feel like a treat-shop splurge, while the colorful candy and flaky salt finish keep them festive enough for winter gatherings or edible gift swaps.
Why You’ll Love This Recipe
- Thick, bakery-style Levain jumbo cookies with tall, gooey centers.
- Loaded with Toasty Holiday Peanut M&M’s, milk chocolate chips, and toffee bits for big flavor in every bite.
- Perfect sweet-salty balance thanks to flaky sea salt on top.
- High-heat baking creates crisp edges with soft, melty middles.
- No extended chilling required unless the dough runs warm.
- Stores and freezes beautifully for make-ahead holiday baking.
- Beautifully colorful cookies that double as show-stopping edible gifts.
- Ideal for Christmas baking, cookie swaps, and White Elephant treats.
Ingredient Notes
- Toasty Holiday Peanut M&M’s: These bring crunchy peanut texture, classic chocolate flavor, and festive color. Lightly crushing them helps spread the candy and peanut pieces through every bite while keeping visible pops on top.
- Milk Chocolate Chips: Softer and sweeter than chunks, these melt easily into pools inside the thick dough and balance the saltiness from the peanuts and toffee.
- Toffee Bits: Add buttery crunch and subtle caramel flavor that pairs perfectly with chocolate and peanut without overpowering the cookie.
- Cold Butter: Keeps the dough firm and helps create the tall bakery-style rise that defines Levain cookies.
- Cornstarch: Supports that soft, tender interior while preventing the cookies from becoming cakey or dry.
- Flaky Sea Salt: A light finish that heightens the chocolate and peanut flavors and keeps the sweetness perfectly balanced.
Before You Bake
Do I need to chill the dough before baking?
Only if the dough feels warm or soft. A short 15–20 minute chill helps the cookies hold their tall shape before baking. Cold dough gives the thickest Levain-style rise.
Why bake at such a high temperature (410°F)?
High heat sets the outside fast while keeping the centers soft. This creates the signature crisp edges and gooey middle that bakery-style jumbo cookies are known for.
Should I roll the dough into smooth balls?
No. Keep the dough shaped into tall mounds. Smooth balls spread more and won’t achieve the same dramatic thickness.
Holly Jolly Peanut Crunch Jumbo Cookies
Ingredients
Cookie Base
- 1 cup (2 sticks) salted butter, cold & cubed
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 1 cup Toasty Holiday Peanut M&M’s, slightly crushed (measured whole before crushing)
- ¾ cup milk chocolate chips
- ½ cup toffee bits
Finish Toppings
- Flaky sea salt
Instructions
- Preheat oven to 410°F and line baking sheets with parchment paper.
- Beat the cold cubed butter and both sugars together until the texture looks crumbly and shaggy, about 1–2 minutes. The mixture should not be fully fluffy. Add the cold eggs and vanilla and mix just until combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients to the dough and mix until a thick cookie dough forms, stopping as soon as no dry streaks remain.
- Fold in the crushed Peanut M&M’s, milk chocolate chips, and toffee bits until evenly distributed.
- Divide dough into 8 portions, about 6 ounces each. Shape each portion into a tall mound rather than rolling into a smooth ball.
- If the dough feels warm or soft, refrigerate the shaped portions for 15–20 minutes before baking.
- Arrange cookies on the baking sheets with generous spacing and finish with a light sprinkle of flaky sea salt on top.
- Bake for 9–11 minutes, until the edges are set and lightly golden while the centers remain soft and thick.
- Allow the cookies to rest on the hot baking pan for 30 minutes before transferring to a wire rack. Continue cooling on the rack for at least 2 hours to fully set the structure and achieve the signature Levain-style interior texture.
FAQ
Can I make these cookies smaller?
Yes. Use 3–4 ounce portions and bake for 8–9 minutes, keeping the same tall mound shape.
Can I substitute different M&M flavors?
Absolutely. Classic Peanut M&M’s, mini M&M’s, or seasonal blends all work well with this recipe.
How should I store baked jumbo cookies?
Store sealed at room temperature for up to 3 days or freeze for longer storage.
Can I freeze the raw dough?
Yes. Shape dough mounds, freeze solid, and bake straight from frozen. Add 1–2 minutes to the bake time.
Why do the cookies need to cool so long after baking?
Levain-style cookies are extremely thick. The extended rest allows the centers to finish setting naturally so the cookies hold their structure without drying out.
Sprinkle of Fun
These jumbo cookies make the ultimate edible White Elephant gift. Stack one or two together, wrap them in bakery paper or a clear bag, tie with ribbon, and add a playful tag like “Fresh From Santa’s Cookie Counter.” Because they’re oversized and colorful with peanut M&M’s peeking through, they feel extra-fun to trade and guaranteed to get laughs when everyone sees who walks away with the giant cookie prize.
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