I think these are a classic children's cookie. They are so pretty with all the colours popping through the blond peanut butter dough. These cookies look like they are throwing themselves their own party! And since these were one of the forbidden fruits of my childhood, I kept a few for myself. They were creamy, chewy and everything I had imagined they would be! The M&M's added a pleasant crunch the the smooth texture, and my additional sea salt made them even more addicting. I'm so glad I 're- gifted' and did not eat the entire batch. Trust me, that would be entirely possible. Be sure to have someone around to share these with. Peanut Butter M&M Cookies
( recipe found on Blog Chef )
* printer friendly Recipe *
- 2 1/2 cups of flour
- 1 tsp. of baking soda
- 1 tsp. of baking powder
- 1 tsp. of salt ( I used 2 tsp. of sea salt )
- 1/2 cup of room temp. butter
- 1/2 cup of vegetable shortening
- 1 cup of peanut butter ( I used Peanut Butter & Co's Bee's Knees )
- 1 cup of granulated sugar
- 1 cup of packed light brown sugar
- 2 eggs beaten
- 1 tsp. of vanilla extract ( I used almond )
- 1 cup of M&M's ( I used an entire large bag of the dark )
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and shortening together. Add the peanut butter and beat until smooth. Add both sugars and continue to beat until everything is well incorporated. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat to blend. Using a large wooden spoon or your hands, add the flour a little bit at a time until there are no white streaks. Stir in the M&M's until they are evenly dispersed through out the batter. Cover and refrigerate for an hour.
Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out rounded tablespoonfuls of the dough and place each cookie about 2 inches apart. If you want, you can make a criss cross pattern with a lightly floured fork. Bake for about 8-10 minutes. If you prefer crispy cookies, increase the time to 11-12 minutes. Allow the sheets to cool for 5 minutes before removing the cookies.