Soft & Chewy Peanut Butter M&M Cookies 10 Minutes Awesome
By Pauline Ortiz
Prep
10 min
Cook
10 min
Total
20 min
Servings
16
Level
Easy
I typically make the dough ahead of time and bake some of it whenever I crave cookies‚ saving the rest for future baking․ Peanut butter and M&M cookies have set edges and soft centers containing pieces of peanut butter and M&Ms in every bite․ Unused dough can be baked at a future date․
I use creamy peanut butter in this recipe․ I beat peanut butter and other sweeteners with a paddle attachment in a mixer for 3 minutes․ The mixture is fluffy after 3 minutes of beating․ I scrape the sides of the bowl with a spatula after adding egg and vanilla․ The batter is thoroughly mixed after adding dry ingredients and is ready to be divided into portions․
After adding flour to the bowl‚ I blend on low for less than one minute or until the last dry streaks disappear․ I do not blend longer than necessary․ I add candy by hand and use my fingers to press dough into tablespoon-size mounds․ Cookies baked on parchment paper do not flatten․
I take cookies out of the oven when the edges are mostly done and brown but the centers still look underbaked‚ then cool them on the baking sheet for 5 minutes before transferring them to a cooling rack․ I often decorate Christmas trays and other trays with seasonal M&Ms and other ingredients for color and other reasons․ I enjoy serving hot cookies with cold milk or vanilla ice cream․
Why you'll love this recipe
- A batch produces 16 cookies․ You can bake a batch now and store the cookie dough to bake in the future․
- Shape the dough into a loaf to slice or small balls to serve more evenly sized portions․
- The dough can be frozen․ Cookies can be baked at a later date using frozen dough․
- Baked cookies can be frozen for effectively serving cookies during a holiday․ Make the full batch of baked cookies ahead of time․
- The five-minute rest time on the baking sheet allows the centers of cookies to firm up somewhat before transferring them to a cooling rack․
Ingredients
- •½ cup unsalted butter (room temperature)
- •½ cup light brown sugar
- •¼ granulated sugar
- •½ cup creamy peanut butter (regular, not natural)
- •1 egg
- •1 tsp vanilla extract
- •1 ½ cups all-purpose flour
- •salt (pinch)
- •¾ tsp baking soda
- •1 cup M&M's
Instructions
- 1
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- 2
Beat the butter and both sugars in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
- 3
Add the peanut butter and mix for 1-2 minutes.
- 4
Add the egg and vanilla, then mix until combined and clump-free, scraping down the bowl as needed.
- 5
Add the flour, salt, and baking soda. Mix on the lowest speed just until incorporated, for less than a minute.
- 6
Fold the M&M's into the dough by hand.
- 7
Portion the dough into 16 heaping tablespoon-size cookies on the prepared baking sheet. Gently flatten each cookie with your fingers.
- 8
Bake for 8-9 minutes, until lightly golden brown and firm on the edges.
- 9
Leave the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- 10
Serve immediately with a tall glass of milk.
FAQ
Nutrition (per serving)
Calories
237
Protein
4g
Fat
13g
Carbs
26g
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