My son is anaphylactic to peanuts and shellfish. One of the most classic popular candies are M&M’s. We have strictly had him avoid M&M’s (yes even the plain ones), due to cross-contamination concerns.
M&M candies look so cute and fun in cookies! My son sees cookies with M&M’s in them, and there’s just something about them that he desires. The fun colors!
So we found these fun little candy coated chocolates that are gluten AND peanut free!!!!! They are called Sixlets. We have always been able to consistently and reliably find them at Dollar Tree locations all over Arizona.
These Sixlets are so much fun because when bought in their regular colors, they look very similar to M&M’s and in taste very similar as well! They are actual ball shapes compared to M&M’s. We love getting them during holiday seasons though, too, because around Easter they have pretty pastels; Halloween – orange, white and black; and Christmas – red, white, green. So much fun and so cute!!
Literally when I make these cookies and show them to my son, he gets the BIGGEST smile on his face!!!! There’s just something SO fun about adding candy to cookies! And that is ultimately why I love Sixlets cookies so much. They remind us that FOOD IS FUN! It can still be fun even with food allergies that can sometimes make food seem not so fun.
Okay now onto the recipe. Guys, I have tried SO MANY RECIPES! The best recipe is found on the back of the Nestle Toll House Chocolate Chips bags! It really is the best! I alter it just a tad though. They don’t specify what kind of butter to use, and I prefer always using salted butter in my cookies. The salt helps bring out the flavor of whatever cookies I’m making. I also reduce the amount of chips, to balance the addition of the Sixlets.
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1 c salted butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
1 tsp vanilla
1 C chocolate chips
1 C Sixlets
Preheat oven to 350. Place parchment on cookie sheets. Cream butter and sugars. Add flour, soda and salt, and mix well. Add vanilla and eggs, combine well. Fold in the chocolate chips. Scoop rounded tablespoons onto cookie sheets. Push the Sixlets gently onto the top of the cookie dough. I usually put about 5-6 Sixlets on each rounded cookie dough. Bake for about 8-10 minutes, til golden brown. Let cool for a couple of minutes on cookie sheet before transferring to a cooling rack. Enjoy!
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