Happy first official summer Monday! I hope you had an excellent summer solstice weekend. Mine was filled with much sunshine and food. As for today’s recipe, the peanut butter will stop soon. Just like the nutella and pistachio recipes before it, my dessert flavour cravings come in wave. Soon peanut butter will have burnt itself out and who knows what I’ll be on to next!
If you aren’t tired of peanut butter yet, check out my other nutty recipes, such as, Soft Monster Cookies, Monster Cookie Cupcakes, Peanut Butter Stuffed Cupcakes and Soft-Baked Peanut Butter Chocolate Swirl Cookies.
Peanut Butter M&M Cookies
1/2 cup of butter, softened
1/2 cup of light brown sugar, packed
1/4 cup of granulated sugar
1 cup of crunchy peanut butter
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1 1/4 cups of flour
pinch of salt
1 cup of M&Ms
In a large bowl, cream the butter and sugars together. Then add the peanut butter, egg and vanilla in bit by bit. Slowly mix in the baking soda, salt and flour. The dough shouldn’t have any chunks of flour in it, but it won’t be smooth. Fold in the chocolate chips and refrigerate your dough for at least 30 minutes.
Preheat oven to 350 F. On a lined cookie sheet, make tablespoon sized balls of dough. Squish them down with a fork, one direction and then cross it, making the distinctive peanut butter cookie pattern. Bake the cookies for 8-10 minutes. When you take the cookies out of the oven, they will be soft and seem underdone but will harden as they cool. Do not over bake.