Peanut Butter M&M Cookies
(makes 3 dozen small cookies)
courtesy of Sally’s Baking Addiction
- 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 3/4 cup (185g) creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups (160g) all purpose flour
- 1 and 1/2 cups (300g) M&Ms
- Coarse salt for topping, if desired
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes (I left mine overnight).
Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won’t spread much while baking. Bake for 8-9 minutes (SEE NOTES). Cookies will be soft and may appear undone. They will firm up as they cool.
Transfer to wire rack, sprinkle with coarse salt (if using), and allow to cool completely. Enjoy!
Best. Cookies. Ever. No exaggeration. And super easy to boot. I highly recommend the salt – it adds that perfect balance to the sweet and the nutty. This is definitely one for my back pocket for family gatherings and birthdays.
Note about the cooking time: Sally says they only take 8 to 9 minutes – and they may, if I use my plain cookie sheet. But with my silicone baking mat, they took closer to 14. Watch the first batch closely and adjust from there.