Peanut Butter M&M Cookies

Refrigerate

350^oF for 8-9 minutes

http://sallysbakingaddiction.com/2012/03/27/peanut-butter-mm-cookies/

Yield: about 3 dozen cookies

Soft, puffy, and thick peanut butter cookies loaded with colorful M&Ms.

Ingredients:

• 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 3/4 cup (185g) creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups (160g) all-purpose flour
• 1 and 1/2 cups (300g) M&Ms – peanut butter
• Optional: Mini chocolate chips

Directions:

1.    In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix 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 mini chocolate chips with a wooden spoon. Chill the dough for at least 30 minutes.

2.    Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto parchment covered cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won't spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.

3.    Allow to cool completely on a wire rack. Enjoy!

Sally's Tip: You may use unsalted butter in this recipe.  If so, add 1/4 tsp salt with the flour.

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Recipe adjusted and Made by Cheryl