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Peanut Butter M&M Cookies

Peanut Butter M&M Cookies
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Peanut Butter M&M Cookies combine the nostalgic crunch of colorful M&M candies with the rich, creamy flavor of peanut butter, creating a soft, chewy, and irresistibly sweet and salty treat. Perfect for all ages, these easy-to-make cookies bring vibrant color and delightful texture to any occasion.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (130g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups (160g) all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 3/4 cup (130g) M&M candies

Instructions

  1. Cream the Butter and Sugars: Beat the softened butter, granulated sugar, and brown sugar together until the mixture is smooth and fluffy, creating a light texture for your cookies.
  2. Add Peanut Butter, Egg, and Vanilla: Mix in the creamy peanut butter, followed by the egg and vanilla extract, beating until fully combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
  4. Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until no flour streaks remain to avoid overworking the dough.
  5. Fold in M&M Candies: Gently fold in the M&M candies to preserve their color and texture without melting them into the dough.
  6. Portion and Bake: Scoop dough balls onto a baking sheet lined with parchment paper, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until lightly golden around the edges. Let cool slightly before serving.

Notes

  • Use room temperature butter and eggs for smoother mixing.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Chill the dough for 30 minutes for thicker cookies.
  • Use parchment paper to prevent sticking and promote even baking.
  • Aim for slightly underdone centers to keep cookies soft after cooling.
  • For gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.
  • Crunchy peanut butter can be used but may alter the cookie’s chewiness.
  • To make vegan, use vegan margarine, egg substitutes, and vegan-friendly M&Ms.

Nutrition

Keywords: Peanut Butter Cookies, M&M Cookies, Gluten Free Cookies, Chewy Cookies, Easy Cookies, Colorful Cookies, Nutty Cookies, Kid Friendly

Find it online: https://linacorner.com/peanut-butter-mm-cookies/