Peanut Butter Cookies with Peanut Butter M&M Candies
I have a serious weakness for peanut butter. And Tim Riggins. But let’s save the latter for another time and focus on cookies.
When it comes to peanut butter, it doesn’t matter how, what, where, or when, I’m all in. I like it crunchy or smooth, the all-natural variety and I’ll even smother some Jif on my sandwich if that is all that’s available. I like it in stir-fry, smeared on my apples and it’s the secret ingredient to my husband’s morning smoothies.
So it will come as no surprise when I tell you how awesome these peanut butter cookies are. With that being said, I’m setting all bias aside and declaring these the perfect peanut butter cookie.
They are puffy, lovely, peanut buttery, chocolatey goodness.
The secret to making these cookies so puffy and chewy is two fold. It’s the high ratio of brown sugar to white sugar and key is melting the butter and peanut butter.
I found this recipe while browsing Pinterest a few months back and couldn’t resist pinning them to my recipe box to make at a later date. And for the record, I bought the ingredients and made these the very next day.
As q quick side note, have you been on pinterest? It’s my latest obsession, a virtual cork board if you will. You can follow people with similar interests and save all the wonderful things you find on the internet in one spot. Genius.
The original recipe came from How Sweet Eats. Jessica’s extra fluffy and gorgeous cookies get a boost of flavor form of chocolate chips and while I’m sure it’s equally delicious, I couldn’t resist throwing in some of my favorite candies, peanut butter m&m’s. Do what you like. I won’t tell.
Just make them. And then try not eating a dozen of them.
I will have lots of more cookies coming your way over the next few weeks. ‘Tis the season, no? Also check back next week for my holiday gift guide for the foodie and a fun giveaway!
Have a great weekend.
Peanut Butter Cookies with Peanut Butter M&M Candies
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter
- 8 tablespoons creamy or crunchy peanut butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup peanut butter m&m candies
Directions:
Preheat oven to 325F degrees. In a small sauce pan over medium-low heat, combine butter and peanut butter. Melt completely and then remove from heat and let cool completely. In a medium bowl, mix the flour, baking soda, and salt; set aside. In an another larger bowl combine the cooled butter and peanut butter with both the white and brown sugars. Using a hand mixer, beat on low until the sugar and butter are light and fluffy. Add the whole egg, egg yolk, and vanilla and beat just until mixed. Gradually add flour mixture and stir just to combine. Fold in the peanut butter m&m’s. Shape the dough into 1-inch balls. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Remove from oven and transfer cookies to a cooling rack and let cool completely.
16 Comments
I might make these just so I have an excuse to buy peanut butter m&ms!
I also have a big weakness for peanut butter! Looks like a winner.
I’ve never thought to melt the butter and PB together! Thanks for the tip. One fall (I always get a hankerin’ for PB M&Ms in the fall) I bought 2 bags of PB M&Ms – one for snacking and one for baking. W/in 24 I had eaten the entire snacking bag and eaten all the cookies I made with the baking bag. Those things are dangerous!!!!!
I am with you…on both weaknesses. I just told Josh the opening line of your post and he said “unacceptable.” 🙂 I am going through Riggins withdrawals…I guess a better eat a dozen of these cookies to make me feel better:)
Ha ha ha. 🙂
Sounds like a must try recipe. My kids would go crazy for these.
These sound fantastic in every way – flavor, texture and my favorite kind of M&Ms. Yes please!
Keep all straws out of reach… Melting the butter and pb together may result in me drinking it rather then it ending up in cookies. Just sayin.
I just made these for Thanksgiving, except instead of mixing in the M&Ms, I baked them then pressed dark chocolate Hershey’s kisses into the center! They are so ridiculously good. I’m in Colorado Springs, but I’m from TN, and of course all my usual recipes come out wrong. These are fluffy, chewy, and the slightest bit crunchy too. Perfection! I’m sure I’ll be using this dough as a base for many other cookies in the future!!
When it comes to Peanut Butter, I’m with you – if a little does a little good, a LOT WILL DO A LOTTA GOOD!
I have loved all of your recipes! You should consider publishing a cookbook. I feel as if there is such a short supply of (good) high-altitude recipes. I have spent hours online searching for high-altitude adaptations to cookies and other baked goods. I am so glad that I have finally come across your site!
Thank you so much! Maybe one of these days….
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hello, how many cookies does this recipe make? thank you!
2 dozen or so.
Two questions! By chance do you have a measuring-cup equivalent for the 8 tbs of peanut butter/butter? Also, I am wondering why the egg-white is omitted for the second egg. Thank you!