Peanut Butter m&m Cookie recipe
This Peanut Butter m&m Cookie recipe is for every peanut butter lover out there. It makes thick and soft cookies with lots of m&m's and peanut butter flavor.
Servings: cookies
Ingredients
- 3/4 Cup brown sugar packed
- 1/2 Cup granulated sugar
- 1/2 Cup unsalted butter room temperature
- 1 Cup peanut butter
- 1 egg whole room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 1/3 Cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate m&m's
Instructions
- Pre-heat oven to 350 Fahrenheit and prepare 2 cookie sheets with parchment paper.
- Over a bowl of a stand mixer using a paddle attachment, (or using a hand mixer and a large mixing bowl), cream the brown sugar, granulated sugar and unsalted butter in medium high speed, for around 3 minutes.3/4 Cup (165 g) brown sugar, 1/2 Cup (100 g) granulated sugar, 1/2 Cup (113.5 g) unsalted butter
- Add the peanut butter, egg, egg yolk and vanilla and mix until just combined.1 Cup (258 g) peanut butter, 1 egg whole, 1 egg yolk, 2 teaspoons vanilla extract
- Add the flour, baking soda and salt and mix until just combined. Do not over mix! you can mix the dry ingredients by hand for best results and to avoid over mixing.Fold in the m&m's carefully.1 1/3 Cup (166.7 g) all-purpose flour, 3/4 teaspoon (0.8 teaspoon) baking soda, 1 teaspoon salt, 1 cup (175 g) chocolate m&m's
- Using a large cookie scoop (3 Tablespoons), scoop the dough and place the cookie dough balls on your prepared cookie sheet, 2 inches apart from each other. Add a few extra chocolate m&m's on top of the cookies, and bake for 8-10 minutes.
- With the cookies right out of the oven, use a flat bottomed glass or measuring cup to flatten the cookies to 1/2" thickness. Let cookies cool in the baking pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure the flour using a spoon, scooping it into your measuring cup without compacting it, then using the back of a knife to level it.
- Make sure to use room temperature ingredients. Let the butter sit outside of the fridge for 1 hour prior to using. Your butter is at room temperature when you can gently press it and make a small indention with your finger, and it's fresh to the touch. You finger should not sink in too much into the butter. Same for the eggs; if pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
- After adding the flour mixture to the dough, you should mix just until combined, and avoid over mixing. Over mixed dough can result in cakey and hard cookies instead of soft and chewy.
- Over baking the cookies will also make them hard. Remember that cookies will keep baking in the cookie sheet when out of the oven while cooling, so if you like soft cookies, consider baking them for only 8 minutes.
