Holly Jolly Peanut Crunch Jumbo Cookies
Ingredients
Scale
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.