I’m Jennifer from Peanut Butter and Peppers. Today I am filling in for Erin while she enjoys her European vacation. Now one thing I know about Erin is she loves Peanut Butter! So in honor of her and Spiffy Cookie I made Chocolate Peanut Butter M&M’s Cookies.
I made these cookies using Peanut Butter and Co Dark Chocolate Dreams Peanut Butter and Peanut Butter M&M’s. This was the first time I had the M&M’s with the Peanut Butter and they are horribly addicting!!! If you haven’t had them, you should!! I’m wanting to try the pretzel ones too, but I’m to afraid too!
These cookies are pretty addicting. I had to put them in the freezer so I couldn’t eat them all. There crunchy on the outside and soft on the inside with little chunks of M&M’s. When I used the M&M’s I threw them in the batter at the end and beat them with my mixer. It broke them up nicely! There pretty fat candies, bigger than regular M&M’s.
Chocolate Peanut Butter M&M’s Cookies
1 Cup Dark Chocolate Dreams Peanut Butter (Peanut Butter & Co)
1 Cup Butter (I used Brumble & Brown)
1/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs or egg substitute
1 tsp. Vanilla Extract
1 1/4 Cup All Purpose Flour
1 1/4 Cup Whole Wheat Pastry Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. salt
1 cup Peanut Butter M&M’s
2 Tbsp. of sugar for rolling
In a large mixing bowl add the butter, peanut butter, granulated sugar and brown sugar. With an electric mixer on medium to high speed beat for 30 seconds. Add the eggs and vanilla and continuing to beat until combined.
In a medium bowl add the flour, baking soda, baking powder and salt. Gradually add flour mixture to the peanut butter mixture and beat until combined, scraping sides of bowl occasionally.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add M&M’s and beat, this is to break up some of the pieces.
If necessary, cover and chill dough about 1 hour or until easy to handle. I didn’t need to do this.
Preheat oven to 375 degrees F.
Shape dough into 1-inch balls and roll into sugar. Place cookie balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.