Softbatch Peanut Butter M&M Cookies

Softbatch Peanut Butter M&M Cookies | Revamperate Softbatch Peanut Butter M&M Cookies | RevamperateLet’s get back to one of my all-times favs: peanut butter. Seriously, peanut butter is the king of baking ingredients. Nutella is probably the runner up for me. These are softbatch peanut butter M&M cookies, and they’re perfectly soft in the middle with a crunch of M&M. 

Peanut butter cookies are a classic favorite, and adding M&Ms to the dough just makes them even better. Of course, when I made these around lunchtime, I ended up eating too much cookie dough and then not eating lunch. Sorry, not sorry? I know I shouldn’t condone eating raw cookie dough, but I can’t help myself sometimes…OK, most of the time. How is it that the cookie dough is always better than the baked cookies? Magic.

Anyway, if you love peanut butter and M&Ms and soft cookies, I think you’ll enjoy this recipe!

Softbatch Peanut Butter M&M Cookies | RevamperateIngredients (makes 12-15 cookies):

  • 1/2 cup butter, room temperature 
  • 1/2 cup peanut butter 
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  •  1 tsp baking soda
  • Pinch of salt
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 cup M&Ms 

Beat the butter and peanut butter until creamy. Mix in the sugars. Add the egg and beat for about 10 seconds, and mix in the vanilla extract. Mix in the flour, salt and baking soda until a little white is still showing. Scrape the sides of the bowl with a spatula and mix in the M&Ms by hand. 

Refrigerate for about 30 minutes until easy to mold. 

Preheat the oven to 350 degrees. Line two baking sheets with foil or parchment. 

Use a cookie scoop or a spoon to drop balls of dough onto the cookie sheets (it’s OK to press them lightly, but not much if you want them to stay soft). Bake for 8-10 minutes until the bottoms are barely brown. Remove quickly, even if they still look doughy in the middle, and let them cool on a wire rack. After about 10 minutes, remove the cookies to a cooling rack to cool completely. 

Serve with a glass of milk, and enjoy them while they last!

Softbatch Peanut Butter M&M Cookies | Revamperate Softbatch Peanut Butter M&M Cookies | Revamperate

Flourless Peanut Butter Trail Mix Cookies

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Guess what today is? It’s National Trail Mix Day! I know it seems strange that I’m celebrating something that’s actually healthy, but I did it by incorporating trail mix into cookies…still counts, right? Nothing gets by me without adding sugar to it. I promise these are one of the healthier cookie recipes you could try though, and they still taste surprisingly good for something so healthy. Energy bar meets cookie here, and they really like each other…

These flourless peanut butter trail mix cookies are the perfect recipe to get a little fiber and goodness in your diet while still satisfying your sweet tooth. The sugar and M&Ms keep your sugar levels up, but the oats, peanut butter, nuts and dried fruit make for a healthy energy combination.

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Ingredients:

  • 1 cup peanut butter
  • 2/3 cup old fashioned rolled oats
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch of salt
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 1/4 cup M&Ms (can substitute chocolate chips)
  • 1/4 cup dried cranberries (or raisins, etc.)
  • 1/4 cup sliced almonds (can substitute peanuts, pistachios or other nuts)

Whisk together the oats, cinnamon, baking soda and salt in one bowl and set aside. Combine the peanut butter and egg and beat together using a paddle attachment until creamy. Add the sugars. Mix in the dry ingredients a little at a time until barely combined (the dough will be tough). Use a spatula to stir in the M&Ms, dried cranberries and sliced almonds (or whatever add-ins you’ve chosen) and chill the dough in the fridge for about 30 minutes. 

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Take out the chilled dough and scoop 1-inch balls from the dough onto a lined baking sheet. Press down lightly on each ball with your spatula or the back of a spoon. Because the dough doesn’t have flour, it might appear greasy. To reduce the grease, you can gently blot the dough with a paper towel before baking.

Bake the cookies on 350 degrees for 8-10 minutes. They’ll be really soft still and you won’t see brown, but they’ll be done. Cool completely, and if the cookies still seem oily, blot again with a paper towel. 

These cookies are packed with good stuff, and they’re gluten free with no butter! 




M&M Surprise Inside Cupcakes

M&M Surprise Inside Cupcakes | RevamperateM&M Surprise Inside Cupcakes | Revamperate
A big thing these days is finding creative ways to announce the sex of your baby to be, and I’ve seen some pretty impressive and creative ideas floating around Pinterest over the past year. A common way people share their big news is surprise inside cupcakes, which house colorful candy in the middle that reveal the baby’s gender (a.ka. blue or pink candy). Well, they’re not just for baby announcements, of course. Sometimes they’re fun to make just because or for birthdays or other celebrations.

As I still had a million M&Ms left in my cabinet, I thought I’d create a celebration. Who needs an occasion, right? The bonus to surprise inside cupcakes is that they’re actually incredibly easy to make.

All you need are:

After you bake a batch of cupcakes, let them cool completely. Push down into the middle of a cupcake with the corer, press the lever and pull out. It should leave a fairly large hole in your cupcake and pull out the piece of cake that once filled out. Set that piece aside.

M&M Surprise Inside Cupcakes | Revamperate M&M Surprise Inside Cupcakes | Revamperate
Fill the hole with M&Ms! All the way to the top. Then stuff that extra piece of cake on top to hide it – it’s totally okay if it doesn’t look pretty. It’s not supposed to at this point. Transfer your frosting to a piping bag with tip, and swirl frosting onto the top of the cupcakes, hiding the lumpy hallowed cavity. No one will ever know! Garish with some extra M&Ms just because and serve.

As soon as your friends and family bite into these babies, they’ll be surprised with colorful candy. Have fun!

M&M Surprise Inside Cupcakes | Revamperate M&M Surprise Inside Cupcakes | Revamperate

Soft Brown Butter M&M Cookies

Brown Butter M&M Cookies | RevamperateBrown Butter M&M Cookies | Revamperate
Every Christmas, I find myself with a pile of candy the size of a small child and no chance of eating it all. I know I probably could if I really put my mind to it, but I’m trying really hard to practice self control. Instead of eating the entire bag of M&Ms Andrew brought home from his mom’s house, I told myself I would put them to good use. Naturally, I baked with them.

Better yet, I baked them into these soft brown butter cookies. Brown butter M&M cookies offer something different than your average cookie because they taste a little richer and have a distinct smell. Making brown butter has a sort of brown sugary caramel-like smell, and it’s wonderful as long as you’re careful not to burn it. It does change the consistency of your cookies and make them a big flatter, which is why after you melt it, you’ll have to bring it back to a solid before mixing the dough, and it will leave your final cookies slightly greasy in comparison to your average cookies, but don’t take greasy as a bad thing. You’ll still love them.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, solid
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp
  • 1/2 cup M&Ms

First, melt the butter in a saucepan on the stove. Start on medium-to-low heat and continually stir with a whisk. Seriously, don’t use a silicone spatula. I melted one that way. The butter might spatter a bit, so turn down the heat if necessary and continue to stir it. Eventually, it will begin to barely change color to a reddish brown. When the color changes, you’ll smell the brown butter and need to immediately remove it from heat before it burns. Pour the butter into a small bowl and leave it in the fridge to harden for at least an hour.

Cream together the newly hardened brown butter and the sugars. Combine the remaining dry ingredients in a separate bowl. Mix in the egg and vanilla with the butter mixture until well-mixed. Slowly add in the dry ingredients, and mix in the M&Ms.

Brown Butter M&M Cookies | Revamperate Brown Butter M&M Cookies | Revamperate
The dough will be soft and easy to mold. Pop it in the fridge for about 20 minutes first. This will help prevent your cookies from thinning as much. Then pull out the chilled dough and roll it into one-inch balls, place several inches apart on a cookie sheet and bake on 350 for about 7-9 minutes until the edges begin to brown slightly. These cookies have a large spread, so make sure there’s proper space in between them or they’ll run together. Let them cool on a cooling rack for a few minutes, and you’ll see the cookies deflate slightly.

Now the fun part – eat them! There’s nothing like brown butter M&M cookies to make your day a little better. I accidentally ate most of the batch in one sitting after a long work day, but it was totally worth it, FYI. No shame. Enjoy!