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!
- 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)
- 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.
The dough also freezes beautifully. I would roll the dough balls a bit smaller if you are going to freeze them. Bake as usual.