Today I introduce you to the best Peanut Butter M&M Chocolate Chip Cookies! They’re thick and chewy with little bursts of creamy peanut butter!
So perfectly soft.
I took a casual stroll down the candy aisle the other day and I saw the most adorable Easter Egg Peanut Butter M&Ms! Into my cart they went.
The only reason I allow myself to buy peanut butter M&Ms is if I bake with them, because they are not safe around me.
Or I am not safe around them.
I’m not really sure which is more apt.
Probably both.
In my college days, when Peanut Butter M&M’s first came out, I would devour entire bags! And not the small bags. #nojudgement
I was obsessed! I was powerless in the face of such a yummy candy! Powerless, I tell you!
As you will be in the face of these Peanut Butter M&M Chocolate Chip Cookies! Peanut Butter M&M’s and mini chocolate chips are folded into a brown sugar cookie base and then baked to chewy perfection!
I made them extra large for maximum chewiness and to accommodate the large PB M&Ms. Or at least that is what I told myself (and my Husband).
Just look at how chewy and soft it is!
Are you concerned about having huge Peanut Butter M&M’s in your cookie? I know I was.
Don’t be! They are delicious!
You are happily chewing away thinking, “this is a fabulous chocolate chip cookie” when, BAM, you get a PB M&M and your eyes widen and all you can think to say is “mmmm can I have another?” And then the whole plate is gone…just sayin’…
Use the adorable Easter Egg PB M&Ms if you like or make this amazing cookie recipe all year long with the standard ones…They will taste just as good! No Easter grass necessary.
I got a leete carried away with the pictures…my bad. #sorryimnotsorry
These Peanut Butter M&M Chocolate Chip Cookies are thick and chewy with little bursts of creamy peanut butter! And perfectly decorated for Easter! Or use regular Peanut Butter M&Ms to enjoy these delicious cookies all year round!
Ingredients
- 3 ¼ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse sea salt
- 1 ½ cups unsalted butter, slightly softened
- 1 ¼ cups packed dark brown sugar
- 1 ¼ cups granulated sugar
- 1 tablespoon + 1 teaspoon vanilla extract
- 2 eggs
- 1 cup mini semi-sweet chocolate chips
- 1 cup peanut butter M&Ms (reserve some for placing on top the dough balls)
Instructions
- Preheat oven to 375° and line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder and salt in a medium bowl. Set aside.
- Cream butter and sugars together in the bowl of a stand mixer until light and fluffy. I would not recommend using a hand mixer or trying to make this batter by hand.
- Add eggs and vanilla, beating until well incorporated.
- Gradually stir in flour in several additions. I usually do 5. The batter will be thick!
- Stir in M&Ms and mini chocolate chips.
- Refrigerate for 2 hours to overnight for the thickest, chewiest cookies. You can also skip this step, but your cookies will spread more.
- Roll dough balls the size of half a tennis ball and place 1 inch apart on a cookie sheet.
- Bake 9-10 minutes or until the edges are set but the centers still look underbaked.
Notes:
The dough also freezes beautifully. I would roll the dough balls a bit smaller if you are going to freeze them. Bake as usual.
You May Also Love these Peanut Butter Recipes:
RoRo’s Old-Fashioned Peanut Butter Cookies
Peanut Butter Banana Muffins with Peanut Butter Streusel
Peanut Butter Reese’s Ice Cream Pie in Nutterbutter Crust
Healthy Peanut Butter Chocolate Chip Muffins
Reese’s Peanut Butter Blondies with Reese’s PB Icing {YUM}
Peanut Butter Stuffed Double Chocolate Banana Cupcakes with Peanut Butter Frosting
Fudgy Peanut Butter Reese’s Bars
13 Comments
Miss Kim @ behgopa
April 3, 2014 at 4:49 pmLove the springy Easter colors! I can imagine you make a beautiful Easter basket. Peanut butter M&Ms in a chocolate chip cookie…yum! I cant believe you devoured bags of M&M’s! Lol If I did that, I think I’d be blowing up and getting diabetes.
Lindsey
April 4, 2014 at 11:32 amThanks! I obviously got a little carried away with the pictures but it was just so much fun! Who doesn’t love Easter grass? Actually this Easter grass was almost the end of my super-curious cat…so no more Easter baskets around here 🙁
Who said the PB m&ms didn’t play a significant roll in the Freshman 15?! 😉 Not even 2 hours of gym-time can remedy that situation!
Kristi @ Inspiration Kitchen
April 4, 2014 at 9:41 pmUh oh! 🙂 I can see how these would be TOTALLY addictive. Yes, I probably couldn’t stop eating them until I had at least a dozen. Love!
Lindsey
April 4, 2014 at 11:47 pmThanks! These are DANGEROUS! I actually hid some from my Husband!
Kristi @ Inspiration Kitchen
April 8, 2014 at 9:06 pmHahahaha! I’m all about that! I support you! 🙂
Lindsey
April 8, 2014 at 9:23 pmALOL! 😉
Kayle (The Cooking Actress)
April 4, 2014 at 10:29 pm1. OOOOH so chewy and perfectly peanut buttery!!!
2. preeeetttyyyy
3. I looooove love love peanut butter m&m’s (although they came out way longer ago than that! I used to have them after school when I was little (just googled it-they came out in 1990 :P)
4.yayayayyyy hooray for these amazing cookies!
Lindsey
April 4, 2014 at 11:46 pmLol! Thank you, Kayle!! You’re so sweet!!
As for #3, I guess I was late to the party!!! [bc FYI I was not in college in the 90’s!]
Kayle (The Cooking Actress)
April 5, 2014 at 8:55 amlol well no I didn’t think sooo! lol
Lindsey
April 5, 2014 at 9:16 amJust makin’ sure! It’s probably for the best that I didn’t discover them until college… lol!
Christin@SpicySouthernKitchen
April 5, 2014 at 9:29 amWhat a beautiful spring cookie! I just love baking with seasonal candies 🙂
Lindsey
April 5, 2014 at 10:33 amSimple pleasures! They totally make me happy!
Peanut Butter M&M Chocolate Chip Cookies | My great WordPress blog
April 28, 2014 at 3:27 pm[…] The cookies were slightly crisp on the outside but soft and firm on the inside. They were delicious and I definitely ate way more than I should have. If you would like to make these you can find the recipe here. […]