The recipe: Peanut Butter M&M Cookies
The story: For the Fourth of July, I was (naturally) assigned to be in charge of the baked goods my family supplied. These cookies were the perfect choice for me to make–not only did they come together in a flash, they also were a huge hit at my family’s potluck.
Unlike other peanut butter cookie recipes out there, this one had plenty of actual peanut butter in the dough. It called for 3/4 cup creamy peanut butter, making for delicious flavor even without the M&Ms. This recipe could also be made with any type of M&Ms, making it extremely adaptable! If I made this recipe again, Pretzel M&Ms would be my first choice to try.
Like plain peanut butter cookies, these barely spread when baking. I love this about them, because it keeps them so puffy and soft. Hope you enjoy this recipe from Sally’s Baking Addiction as much as I did!
- 1/2 cup (1 stick) salted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 and 1/4 cups all purpose flour
- 1 and 1/2 cups M&Ms
Cream the butter and sugars together on medium speed in a large bowl, using stand mixer with paddle attachment.
Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix.
Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes.
Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls.
Press the balls down (only slightly) since they won’t spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool. Allow to cool completely on a wire rack. Enjoy!
Added Tip: To keep cookies uniform try using a medium-sized cookie scoop, like this one from Pampered Chef.