Description
Delight in these soft and chewy Peanut Butter M&M Cookies, bursting with colorful mini M&Ms and rich peanut butter baking chips. Perfectly balanced with a touch of sea salt, these cookies offer a sweet and salty treat that’s easy to make and sure to satisfy any craving.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Add-Ins
- 1 1/2 cups mini M&Ms, divided (3 bowls: 3/4 cup, 1/2 cup, 1/4 cup)
- 1 cup peanut butter baking chips
Optional Garnish
- Sea salt
Instructions
- Divide M&Ms: Separate your mini M&Ms into three portions using three bowls: 3/4 cup, 1/2 cup, and 1/4 cup. Precision is not critical here.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: In a medium mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until creamy and well combined, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla extract thoroughly until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Stir in the unbleached flour, baking soda, and kosher salt until you achieve a uniform cookie dough.
- Fold in Add-Ins: Gently fold about 3/4 cup of the mini M&Ms and all the peanut butter baking chips into the dough, distributing them evenly without overmixing.
- Shape Cookies: Using a two-tablespoon cookie scoop, form dough balls. Roll the top half of each ball in the 1/2 cup portion of M&Ms to give a colorful and crunchy exterior.
- Arrange and Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 1/2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 9 minutes until lightly golden around the edges.
- Garnish: Remove the cookies from the oven and sprinkle with a pinch of sea salt and a few of the remaining 1/4 cup M&Ms for additional texture and flavor contrast.
- Cool: Allow the cookies to cool on the baking sheet for 8 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- If you prefer a stronger peanut butter flavor, consider adding an extra tablespoon of peanut butter but reduce part of the butter accordingly to maintain consistency.
- For a crispier cookie, bake up to 10 minutes, but be careful not to overbake to avoid dryness.
- Use parchment paper or a silicone mat to avoid the cookies sticking and ensure even baking.
- These cookies freeze well. Store in an airtight container for up to 2 weeks, or freeze the dough balls before baking.
- Substitute peanut butter baking chips with regular chocolate chips if peanut allergy is a concern.
