Despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie I’ve ever made. These babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est cookie I’ve ever baked.... I bought a bag of Easter colored M&Ms with the intention of just eating them but decide to bake with them instead.
Makes 2 dozen small-ish cookies
1/2 cup butter, softened to room temp
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup creamy peanut butter
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups all purpose flour
1 cup Easter M&Ms
In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
Stir in the peanut butter, egg, and vanilla (in that order).
Slowly mix in the baking soda and flour. Do not overmix.
Fold in the m&ms and chill the dough for at least 30 minutes.
Preheat oven to 350 degrees.
Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat.
Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!
*I accidentally baked for over 10 minutes which is why the M&Ms began to slightly crack. bake these for 9 minutes.
PS- i think you’ll enjoy these sweet eats too
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