Description
These M&M Peanut Butter Cookies combine creamy peanut butter and colorful M&M candies for a delightful treat that’s both chewy and crunchy. Perfect for parties, snacks, or anytime you crave a sweet, nutty cookie with a fun twist.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
Add-ins
- 1 cup M&M candies
- 1/2 cup mini chocolate chips or peanut butter chips (optional)
Instructions
- Mix Wet Ingredients: In a large bowl, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the butter mixture. Mix well until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Add-ins: Gently fold in the M&M candies and optional mini chocolate chips or peanut butter chips, ensuring even distribution without breaking the candies.
- Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to 1 hour, which helps prevent excessive spreading during baking.
- Shape Cookies: Scoop about 2 tablespoons of dough per cookie. Optionally, place a small amount of peanut butter in the center of each dough ball. Shape into balls and arrange them evenly on a lined baking sheet, leaving enough space between each.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are set but the centers still appear slightly underbaked, to maintain a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and becoming thin.
- Use peanut butter that is creamy for best mixing and texture.
- The optional mini chips add extra bursts of flavor but can be omitted if preferred.
- Watch the baking time closely; underbaked centers yield a softer, chewier cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
