B: I'm not a stress eater! I'm a ... study eater!
Chef Uy: Help! I can't decide - should I bake peanut butter cookies or M&M cookies?
Hans: Let me solve all your problems... you should make peanut butter M&M cookies. You're welcome.
Chef Uy: Um, I didn't add enough M&M's so you're going to have to supplement them as you eat your cookies.
B: I only heard "You must to go to Walmart and buy a huge bag of M&M's right now." Good idea!
M&M Peanut Butter Cookies
1 cup (2 sticks) butter, room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 1/2 cups crunchy peanut butter
2 large eggs
2 tsps vanilla extract
1 tsp baking soda
2 1/2 cups all purpose flour
2 1/2 cups M&Ms, plus additional for topping
In a large bowl, cream the butter and sugars together on medium speed. Mix in the peanut butter, eggs and vanilla.
In another bowl, combine baking soda and flour and slowly add to the wet ingredient mix until just combined (avoid overmixing). Gently stir in the M&Ms. Chill the dough for at least 30 minutes.
Preheat oven to 350 degrees. Roll chilled cookie dough onto baking sheet lined with parchment paper. Press the balls down (they don't spread while baking). Press additional M&Ms on top of the dough balls. Bake for 12-15 minutes and cool on a wire rack. Cookies will be soft, but will firm up as they cool. Enjoy!