Peanut Butter M&M Cookies
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Peanut Butter M&M Cookies
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This simple Chewy Homemade Peanut Butter Cookies recipe makes the best soft, thick cookies, with chocolate chips or chunks, M & M's or plain! These soft and chewy Peanut Butter M&M Cookies are melt-in-your-mouth delicious, and bursting with creamy and nutty peanut butter flavor.
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Ingredients
- 1 ½ cups peanut butter, smooth or crunchy,
- 1 cup brown sugar, packed
- ½ cup sugar
- 1 cup butter, salted, room temperature
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ cup additional sugar for rolling if desired, you might need a little more or a little less
- 1 cup M&M's, your favorite variety
Instructions
- In a large bowl, using a handheld or stand mixer, cream butter (including peanut butter) and sugars together until light and fluffy.
- Add egg, and then the vanilla. Slowly mix in the baking soda and flour. Do not overmix. Stir in the m&m candies.
- Chill dough for at least an hour.
- When you are ready to bake preheat your oven to 350 degrees.
- Remove dough from fridge and roll into balls. I make little golf balls around 2 inches in diameter. You can make them as big or as small as you would like.
- Spread a thin layer of granulated or raw sugar on a plate and roll each dough ball to evenly coat (if desired). I usually do this and my husband always skips this step.
- These cookies spread so be sure to space them out on your cookie sheet. I usually use parchment paper on an ungreased baking sheet.
- Bake for 18-20 minutes, on your middle rack, if your cookie balls are about 2 inches wide. Leave cookies on your baking sheet for 5-10 minutes and then transfer to a rack to cool.
- Note: No matter what size you decide to make your cookie balls, you will know when they are done because the tops will crack and you might notice a little brown around the edges. That is time to take them out of the oven. These cookies will look undone, but will firm up as they cool. Do not over bake them.
- These cookies will stay fresh and soft in an airtight container for up to 5 or 6 days and freeze beautifully.
Notes
- Add More Toppings: One little trick I’ve picked up over the years is to top the cookies with some extra toppings of your choice halfway during the cooking time, after the cookies have spread a bit. Doing this helps the toppings stay on the tops of the cookies.
- Mix Perfectly: Avoid overmixing the cookie dough. Once you add the eggs in, mix just until everything is combined.
- Don’t overbake: The cookies can look just a bit undercooked in the center at the 18-20 minute mark. If the edges start to turn golden brown, it’s the perfect time to remove them from the oven. The center will cook in the residual heat and the cookies will retain that perfect chewy texture you love.
Nutrition Information
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Calories
173kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
115mg
(5%)
Potassium
35mg
(1%)
Fiber
0.4g
(2%)
Sugar
13g
(26%)
Vitamin A
259IU
(5%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 115mg | 5% |
| Potassium | 35mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 259IU | 5% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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