375g container original pancake shake
2 tablespoons cocoa powder
½ cup brown sugar, firmly packed
180g packet chocolate M&M’s (¾ cup)
125g unsalted butter, melted and cooled
1 egg, lightly beaten
2 teaspoons vanilla essence
Line two, large oven trays with baking paper.
Place pancake mix into a large bowl. Stir in sifted cocoa, then sugar and M&M’s. Make well in the centre. Add butter, egg and vanilla. Stir until well combined.
Roll ¼ cups of mixture into balls. Place 7cm apart on prepared trays. Flatten slightly with fingertips into 7cm rounds.
Cook in a moderately slow oven (160C) for about 15 minutes, or until just firm to touch (surface will appear lightly cracked). Remove from oven. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
TIP! For a change, replace M&M’s with Dark, Milk or White Choc Bits. Cookies can be made up to one week ahead. Store in an airtight container.