Description
These Peanut Butter M&M Cookies are chocolate cookies with peanut butter mixed into the cookie itself and loaded with peanut butter M&Ms and peanut butter chips! They are soft, chewy, and super easy to make!
Ingredients
- 1 1/4 cups (163g) all-purpose flour (measured properly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1/4 cup (70g) creamy peanut butter (not a natural kind)
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup peanut butter M&Ms, cut in half
- 1/2 cup (85g) peanut butter chips
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter, peanut butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Stir in the peanut butter M&Ms and peanut butter chips.
- Scoop balls of cookie dough about 4 tablespoons (about 60g) in size. A cookie scoop can make that easier. Refrigerate for 30-45 minutes, or until firm enough to roll. The cookie dough is quite sticky.
- Roll the cookie dough, add some additional M&Ms and peanut butter chips on top, if desired.
- Place the cookie dough balls on the lined cookie sheet. Bake for 10-12 minutes or until the edges are set and the centers just look baked.
- Remove cookies from oven and allow to cool for 5-7 minutes, the remove to cooling rack to cool completely.
- Serve cookies. Store left overs in air-tight container. Best if eaten within 3-4 days.
Notes
Peanut Butter: Do not use natural peanut butter. It often separates from the oil and the texture is never as smooth and creamy as needed, changing the texture of these cookies. Creamy Skippy or Jif are both good brands.
Storage: Store leftover cookies in an airtight container on the counter. They are best if enjoyed within 3-4 days.
Freezing: You can also freeze these cookies once they’ve cooled completely. Place in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge, then bring to room temperature and enjoy!
To make smaller cookies: You could make smaller cookies using 2 tablespoons of cookie dough per cookie, and double the amount you get. Just reduce the baking time to 8-10 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 337
- Sugar: 22.4 g
- Sodium: 190.3 mg
- Fat: 20.8 g
- Carbohydrates: 34.6 g
- Protein: 5.7 g
- Cholesterol: 47 mg
