Description
Scrumptious big soft batch peanut butter m&m cookies combine creamy peanut butter with colorful candy-coated chocolates. Cookie enthusiasts will delight in these classic treats that deliver sweet nostalgia with each delectable bite.
Ingredients
Scale
- 1 cup (240 ml / 8 fl oz) creamy peanut butter
- 1 cup (227 g / 8 oz) softened butter
- 1 cup (220 g / 8 oz) white sugar
- 1 cup (220 g / 8 oz) firm packed brown sugar
- 2 large eggs
- 2 ½ cups (313 g / 11 oz) all-purpose flour
- 12.6 oz (357 g) plain M&M’s, divided
- 1 tbsp vanilla extract
- 2 ½ tsp baking soda
- 2 ½ tsp cornstarch
- ½ tsp salt
Instructions
- Creaming: Whip granulated sugar, brown sugar, unsalted butter, and creamy peanut butter in a large mixing bowl using an electric mixer at medium speed until the mixture becomes fluffy and pale, approximately 3-4 minutes.
- Wet Ingredient Integration: Blend large eggs, pure vanilla extract, and kosher salt into the creamed mixture until thoroughly combined and smooth.
- Dry Ingredient Preparation: Sift all-purpose flour, baking soda, and cornstarch together in a separate bowl, ensuring even distribution of leavening agents.
- Dough Formation: Gradually incorporate dry ingredients into the wet mixture on low speed, stirring just until a cohesive dough forms without overmixing, then gently fold in M&M candies.
- Chilling Process: Wrap the dough in plastic and refrigerate for at least 60 minutes to allow flavors to meld and enhance the cookie’s texture.
- Oven Preparation: Heat oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper, then remove dough from refrigerator and let sit for 5 minutes to soften slightly.
- Portioning and Shaping: Scoop dough into uniform balls, spacing them 3 inches apart on prepared baking sheets, and optionally press additional M&M candies on top before baking.
- Baking and Cooling: Bake for 11-13 minutes until edges turn golden and centers remain soft, then let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Preserve cookies in an airtight container at room temperature for up to 7 days to maintain their delectable soft and chewy consistency.
Notes
- Chill Dough Strategically: Refrigerating the cookie dough for at least 1 hour prevents spreading and intensifies flavor, creating a more complex taste profile.
- Measure Precisely: Use exact measurements for flour and ingredients to ensure consistent cookie texture and prevent dry or dense results.
- Handle M&Ms Carefully: Fold candies gently to avoid breaking, and reserve some for topping cookies immediately after baking for vibrant color and visual appeal.
- Room Temperature Matters: Let chilled dough sit for 5 minutes before baking to achieve even heat distribution and perfectly soft cookie centers.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg