Loaded Peanut Butter and M&M Cookies

Saturday, November 15, 2014

Loaded Peanut Butter and M&M Cookies || sosweetlikesarah.com

I still have a bag of leftover Halloween candy sitting on my kitchen counter.  That's because, sadly,  I've had to eat the entire bag by myself!  I was so excited to hand out candy the first year in my brand new house and new neighborhood.  I had zero trick or treaters come to my house and ending up spending my favorite holiday doing laundry.

So the bag sat there for a week and I slowly started munching on the candy until finally I decided it was time to use it up the remaining pieces quickly.  The majority of what was left was regular and peanut M&Ms, so I decided to toss since some peanut butter chips in to the mix as well.

Loaded Peanut Butter and M&M Cookies || sosweetlikesarah.com


Loaded Peanut Butter and M&M Cookies

  • 3/4 cup unsalted butter
  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 1/2 cup peanut butter chips, regular M&Ms, and peanut butter M&Ms
  1. After allowing the butter to reach room temperature, cream together butter and both sugars until creamy.
  2. Add the egg and vanilla extract and mix until smooth.
  3. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture until fully combined.
  4. Add the peanut butter and M&Ms (or desired mix ins) and mix until mix ins are evenly distributed (this takes about 30 seconds with my stand mixer).
  5. Wrap cookie dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350˚ and line a baking sheet with parchment paper. Remove dough from the fridge and let rest for about 10-15 minutes. Roll dough into balls about 1 inch in width. The dough will hold it shape when baked, but make sure to spread balls evenly on the baking sheet. Place the dough back in the fridge to stay chilled between batches.
  7. Bake each batch for 9-10 minutes or until bottoms are golden brown. I normally peek at the bottoms around 9 minutes in and decide from that point if they need to bake for a minute more or so.
  8. Transfer to cooling rack and allow to cool completely.
If you liked these, check out my Chocolate Chip and Peanut Butter cookies:
Peanut Butter and Chocolate Chip Cookies || sosweetlikesarah.com

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