As promised, Crunchy For me returns with another dessert/snack recipe. Today, I bring you Peanut Butter M&M Cookies, which I made using Jif’s Creamy Peanut Butter. Thank you to Sally’s Baking Addiction for the recipe!
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup Jif’s Creamy Peanut Butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/2 cups M&Ms
Instructions (mostly from Sally’s Baking Addiction)
- 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.
- Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. Press the balls down (only slightly) since they won’t spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.
- Allow to cool completely on a wire rack. Enjoy!
Time to Prepare
At least 48 minutes (10 minutes of preparation, 30 minutes to chill the dough, and 8-plus minutes depending on whether or not you have multiple ovens and baking sheets)
Similar to yesterday’s recipe, this recipe includes ingredients that you’re likely to already have. That is, of course, assuming that you stay with M&Ms in your kitchen. What?! You don’t?! Well, make them a staple of your grocery list from now on. Problem solved.
In addition to including readily-available ingredients, this recipe is also incredibly easy to follow. The only step where I thought i might trip up is over-mixing the dough. This is one of the hardest lessons for me to learn as an amateur baker. I usually end up over-mixing the dough, regardless of whether or not I’m baking a cake, cookies, or some other delicious treat. (Cut to 2009 when I Googled “Why didn’t my cake rise?”.) I fall into this trap because I’ll see stray clumps of flour or some other noticeable ingredient that leads me to believe that the dough still requires more mixing.
As you can see from the drool-worthy photos throughout this post, I stayed disciplined through the baking process and didn’t over-mix the dough. Hopefully I’ve advanced to the next stage of baking and will never have to Google “Why didn’t my _____ rise?” again.
Another thing — although I baked this cookies on Easter Sunday, and the M&Ms feature traditional Easter colors, I have unofficially deemed these non-denominational springtime peanut butter M&M cookies. We have quite a bit of spring left, and there’s no need to restrict ourselves when it comes to enjoying these delicious cookies.
One recommendation that I have is to . . . wait. I need to take a deep breath before I type this. (Takes deep breath.) Okay. I’m ready. One recommendation that I have is to . . . (turns head away from keyboard in disbelief of what he’s going to type) . . . use . . . less . . . M&Ms. (Deeply exhales.)
Really, I can’t believe I’m saying this, but the candy-coated shells actually took away a little bit from the peanut butter and chocolate flavors. I’m confident that this is due to the sheer volume of M&Ms called for in the recipe (1 1/4 cups). As you can see in the pictures, there are about seven or so M&Ms in each cookie, and the cookies are pretty small. That’s a lot of candy-coated shells. (Seven, to be exact.) An alternative in lieu of using less M&Ms — which may be sacrilege to some — is to use non-traditional (i.e., non-milk chocolate) M&Ms, such as M&Ms with a higher chocolate-to-candy shell ratio. Mars is doing a lot of exciting things in the M&M game nowadays, so you’ll have no shortage of options.
Despite my preference for less of a candy-coated taste in each cookie, highly recommend using this recipe if you decide to make peanut butter M&M cookies. Hell, I highly recommend this recipe if you’re making plain old peanut butter cookies, as I think you’d be fine if you decided to leave out the M&Ms (or you’re baking on a budget — we’ve all been there).
Have you tried this or a similar recipe? Do you have a favorite type of M&M to use in cookies or in other recipes? Generally, what’s your favorite type of M&M? Leave a comment below!