‘Great Sauces Transform Good Food into Gourmet’
Color scheming Peanut Butter M&M Cookies is fun and easy. But first let’s talk about these Peanut Butter Cookies. They aren’t crispy Peanut Butter Cookies with Criss Crosses that you’ve been baking for years. They don’t have the recognizable fork twine designs. They’re thick and soft peanut butter cookies decked out with chocolate M&M’s. I love that they’re soft!
A dark chocolate fan, I chose dark chocolate M&M’s but you can mix in whatever kind you love. Milk Chocolate, Peanut, Dark Chocolate Peanut and Peanut Butter would also be spectacular choices with this cookie dough. But the fun part is separating out the colors and pairing two or three for a dramatic finish. The other tip I love is to save out some of the candy coated chocolates and place them on the outside of each cookie after its shaped and placed on the cookie sheet. The eye appeal is worth the extra minute to dress up the batch before it goes into the hot oven. And don’t forget to chill the dough so they don’t spread.
You may also enjoy Peanut Butter Chocolate Buttons, Chewy Chocolate Chip Cookies, Chocolate ‘Cinnful’ Cookies, Spider Web Sugar Cookies, Zucchini Nut Sandwich Cookies, Frosted Maple Spice Cookies and Icebox Butter Cookies.
Recipe: Peanut Butter M&M Cookies
Prep Time: 15 Minutes | Inactive Time: 30 Minutes | Cook Time: 13 Minutes per Batch | Yield: 4 Dozen | Level: Easy
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
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sticks butter, room temperature
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cups creamy peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 1 12-oz pkg M&M’s, divided
Special Equipment – 11×17 baking sheet, hand or stand mixer
1 Preheat oven to 350 degrees.
2 Combine flour, baking soda and salt in a medium bowl and set aside.
3 Cream butter, brown sugar, granulated sugar and peanut butter with a hand or stand mixer until light and fluffy.
4 Add the eggs, vanilla extract and beat to combine. Add the flour mixture 1/3 at a time beating after each addition just enough to mix in. Don’t over beat.
5 Reserving about 1/3 cup of M&M’s, stir them into the dough. Chill for 30-45 minutes.
6 Form in small mounds or scoop with a food server onto a baking sheet. Place 3 M&M’s on the top. Bake for 12-14 minutes. Let stand for 1 minute then place on cooling rack.
Separate the M&M’s into two piles: red, orange and brown in one and yellow, blue and green in the other. Saving a few tablespoons of each for topping the cookies, stir one pile into each half of the dough.
Bake these cookies without M&M’s. Once they come out of the oven you can place any flavor of Hershey kiss in the center then allow them to cool on a rack. This works best if you unwrap the kisses before the cookies come out of the oven so you can quickly pop each kiss on the cookies while they are still warm.
- Exchange light for dark brown sugar.
- Exchange brown and granulated sugar for 1 3/4 cup granulated sugar and 1 tablespoon molasses.
Inspiration – Helen Horton
Cook with Sauces
Peanut Butter M&M Cookies
Written by Helen Horton
Photographs by Helen Horton
Updated: July 27, 2013