It’s been awhile since I’ve posted a recipe with peanut butter in it, but don’t fret I’ve still been eating it on the regular.
I’ve been wanting to make these cookies for awhile, but thought I should wait until I can use holiday M&Ms. There has been a lot of M&M eating around here. My roommate and I enable each other’s addictions – not a good combination when you also factor in that we are both finishing Master’s theses right now. Cookies have become our crutch and for that my running has also been bumped up a bit.
But don’t worry we eat other things too. Like these perfect veggie burgers from Oh She Glows. Made a batch yesterday and they were lunch and dinner so we try to get our veggie fix too.
But remember ’tis the week when #loveisintheair so indulge a little…ok maybe a lot (:
That is my new cake stand – I love it!
Recipe: From The Chew – Carla Hall
Yields 32 cookies
1 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 1/2 sticks Butter (softened)
1/2 cup Natural Peanut Butter (chunky)
1 Egg (room temperature)
1 cup All-Purpose Flour
1/4 teaspoon Baking Powder
pinch of Salt
1 cup Milk Chocolate M&M’s (you know you want to make them Holiday)
Flaked Sea Salt (for sprinkling)
Preheat oven to 375F
Line two baking sheets with parchment paper and set aside
In the bowl of a stand mixer, beat the butter, sugars and peanut butter together until fluffy. About 3 minutes.
Beat in the egg until fully incorporated.
Whisk together the flour, baking powder and salt. Stir the flour mixture into the peanut butter mixture in three equal additions.
Stir in 1/2 cup Milk Chocolate M&M’s (reserve the other 1/2 cup).
Using and 1 inch cookie scoop or two spoons, scoop 1 tablespoon portions of dough and place about 2 inches apart on the parchment lined baking
sheets. Sprinkle each piece with sea salt.
Bake for 8 to 10 minutes or until slightly soft (watch carefully, all ovens are different, I baked mine for 7 minutes)
Remove from oven and top each cookie with 4-5 more M&Ms –> How you make them picture perfect. You will have to move quick for this part (just like making Peanut Butter Blossoms and adding the chocolate kiss at the end)
Allow to cool for 5 minutes on the baking sheet. Transfer to a cooling rack and cool completely.
You can also transfer the unbaked dough to a zip top freezer bag and store in the freezer for a few months or in the refrigerator for up to a week.
Share with all to spread the love
Cheers and Happy Monday
(PS I baked these during the Illini game last night and we won…maybe I should always bake when the Illini play)