Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m’s inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.
For the best results chill the dough for at least an hour or overnight. They’ll be softer, thicker and have more flavor. If you don’t have an hour then try ten minutes and refrigerate between batches.
I use a ¼ cup measure to scoop up the batter and then roll them into balls. This helps keep them super soft in the centers. As soon as they come out of the oven I like to press a few m & m’s into the tops to make them look pretty and because there’s no such thing as too many.
One more thing I recommend when making cookies is to start by baking one or two of the cookies as a test run. Different pans in different ovens will produce different results. I use an aluminum pan fitted with a silpat to bake all my cookies. I’ve had trouble with cookies spreading and baking unevenly in the past and found these are the best for preventing that. If you’re using a different pan then you may have to adjust your cooking time. To keep these soft you don’t want to over bake them.
You can use Reese’s pieces instead of m & m’s for more peanut butter flavor. Not that these need it. You couldn’t possibly pack any more peanut butter into them.
Sweet and tender with just a hint of chewiness around the edges, these are the peanut butter cookies of my dreams.
Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m's inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.
- In a large mixing bowl cream both sugars, the butter and peanut butter together on medium speed until light and fluffy 3 - 4 minutes.
- Beat in the eggs, vanilla and salt until well combined.
- In a separate bowl whisk together the flour, baking soda and corn starch. Beat in half at a time on low speed just until combined.
- Stir in 1 + 1/2 cups of M & M's by hand.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or up to 24 hours.
- Preheat oven to 350 degrees F. Line 2 large aluminum baking sheets with silpats or parchment paper. If the dough has been refrigerated for more than an hour or two it may need to sit out for a few minutes so it's easier to work with.
- Scoop the dough up with a 1/4 measuring cup and roll into balls. Place 3 inches apart on the baking sheets.
- Bake 12 minutes or until the bottoms are very lightly golden brown. Remove from oven and press a few m & m's into the top of each one. Cool on pan 5 minutes then remove to wire racks to cool completely.
- Store tightly covered up to 1 week.
Adapted from Food.com
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