Big, Soft Baked Peanut Butter M&M Cookies
User Reviews
5
Big, Soft Baked Peanut Butter M&M Cookies
Description
The Big, Soft Baked Peanut Butter M&M Cookies are made by creaming together peanut butter and butter, then incorporating sugars, eggs, and vanilla. Flour, baking powder, baking soda, and salt are folded in to form a smooth dough. Scooped large onto a baking sheet, the cookies are topped generously with milk chocolate M&M's that partially embed as they bake. The heat melts some chocolate edges while preserving the candy coating texture, resulting in chewy yet tender cookies.
The method focuses on gentle mixing and baking just until the dough sets to maintain softness inside with a slight firmness around the edges. The M&M's provide pops of chocolate and color, making these a visually appealing snack or dessert.
Pressing M&M's on top instead of mixing through keeps the candy intact on the surface for each bite. These cookies can be enjoyed as a treat or served alongside milk or coffee. They freeze well if wrapped properly, and smaller cookies may require slightly less baking time.
Ingredients
- 2 cups peanut butter creamy
- 1 cup butter softened, salted
- 1 1/2 cups light brown sugar 150g
- 1/2 cup granulated sugar 100g
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour 353g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate M&M's
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- Combine the peanut butter and softened butter in the large bowl of an electric mixer and beat for 1-2 minutes, until light.
- Scrape the sides of the bowl using a rubber spatula and add the brown sugar and granulated sugar. Beat for another 1-2 minutes, until light, scraping the sides of the bowl with your spatula as needed.
- Add the eggs and vanilla and beat well, until everything is completely combined.
- Add the flour, baking powder, baking soda, and salt, then mix until combined, scraping the sides and bottom of the bowl to make sure the cookie dough doesn't have any streaks of unincorporated ingredients, but taking care not to overmix the dough.
- Scoop onto the parchment lined baking sheet using a 1/4 cup measuring cup or ice cream scoop. Press a handful of M&M's into the top of each cookie - enough so that there will be M&M's in each bite of cookie after baking.
- Bake for 11-12 minutes, until set but be sure not to overbake. The cookies will continue to set and firm up slightly as they cool even though they may look slightly underbaked straight from the oven. Transfer to a wire rack to cool completely.
Notes
- Press M&M's onto the cookie tops instead of mixing them into the dough to keep candy coating intact during baking.
- For variation, mix in up to 2 cups of M&M's or milk chocolate chips, reserving some to decorate the tops.
- Adjust baking time to 10-11 minutes for smaller cookies to prevent overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18big cookies
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 10g | 20% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 53mg | 18% |
| Sodium | 293mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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