Peanut Butter M&M Cookies

It is time for cookies! How about peanut butter & M&Ms? Perfect combination for me. Some color as a bonus. Remember, I live in the north of Germany, I need some color. So let’s have a look at these little beauties. They are soft, they basically melt in your mouth. If you love peanut butter, they are for you. Because, just in case super soft cookies are not enough, throw in some chocolate. Because peanut butter and chocolate are very hard to beat as the perfect combination. Do I need to say more?

They do remind me of my childhood. Maybe, because for me peanut butter is something very American. Fortunately, you do find peanut butter also here, but it ultimately is American. I know, I am weird. Whenever I bite into one of these cookies, I feel like a four-year old again. Yum!

The only downside is that they dough has to be chilled for a little bit as otherwise it is too sticky to form into balls. But the good thing is that chilling only takes about half an hour. That’s doable. You can try to work with the dough right away, but I recommend chilling.

Anyway, enough talking, let’s get down to business!

Credit: Sally’s baking addiction

Print Recipe

Peanut Butter & M&M Cookies

Serves: Depending on size between 24-30

Cooking Time: 15min preparation + 30min chilling + 10min of baking

Ingredients

• 115g butter, at room temperature
• 70 grams of brown sugar
• 40 grams of regular sugar
• 1 egg, size L
• 185 grams of peanut butter
• 1 teaspoon of vanilla extract, see here how to make your own
• ½ teaspoon of baking soda
• 160 grams of all-purpose flour
• 280 grams of M&Ms

Instructions

1

Cream together the butter and sugars in a large bowl.

2

Slowly add the peanut butter first, then add the egg and vanilla extract, creaming after each addition.

3

Then mix in the flour and baking soda just so slightly.

4

Fold in the M&Ms with a wooden spoon and chill dough for at least half an hour.

5

Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.

6

Roll cookies into size of golf balls and press down with the bottom of a glass.

7

Bake for 8-10min or until edges are brown. Press some more M&Ms into the soft cookies. They will firm up as they cool.

Notes

The cookies freeze well and can be kept in an airtight container for about a week.

I am also taking this cookie to the link party Fiesta Friday.

Merken