Let’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!
- 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!