Monday, July 7, 2014

M&M Peanut Butter Cookies

I wanted to make a care package for B as he takes his National Boards Exam for podiatry tomorrow. He definitely likes snacking while studying, so baked goods are always a welcome gift.

B: I'm not a stress eater! I'm a ... study eater!
Deciding what recipe to make is always the hardest part, so I turn to another 6 ft plus eating machine for advice - my brother.

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.

These cookies (adapted from Sally's Baking Addiction) are thick, soft, and somewhat crumbly. It's got plenty peanut butter flavor already, but for me, you can't ever have enough peanut butter in a peanut butter cookie.
The most important part, however, are the M&M's. M&M cookies must be studded with M&M's (which I failed to do). B and I often make "long term bets" which last years, so we write our terms on a piece of paper and keep it in a shoebox. One of our bets is whether B can ever get a 6 pack. Apparently, you have to walk one football length to burn off one M&M.

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


Ingredients
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

Directions
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!

3 comments:

  1. These look fantastic! I'm not usually a fan of M&Ms in cookies, but you may have changed my mind. I'm definitely going to be making these...

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  2. I hadn't eaten M&Ms in years but it brings back good childhood memories :) glad you'll be testing them out - there's now about 20 more kinds of M&Ms now

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  3. These cookies powered me through my boards! I recommend this to anyone about to taking a licensing exam!

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