M&M Peanut Butter (Print Version)
# Ingredients:
→ Dough Mixture
01 -
½ cup unsalted butter, browned
02 -
½ cup plus 2 tbsp packed brown sugar
03 -
2 tbsp white sugar
04 -
1 large egg, at room temperature
05 -
1 tsp vanilla extract
06 -
1⅓ cups all-purpose flour, measured carefully
07 -
½ tsp baking soda
08 -
¼ tsp salt
09 -
½ cup milk chocolate chips, with extras for on top
10 -
½ cup peanut butter M&Ms, with extras for decoration
→ Fillings and Garnishes
11 -
8 tbsp smooth peanut butter (1 tbsp per cookie)
12 -
Extra M&Ms for topping
13 -
Additional chocolate chips for decoration
14 -
Optional pretzels for garnish
# Instructions:
01 -
Drop eight scoops of peanut butter onto a plate lined with parchment. Stick in the freezer until it’s time to use.
02 -
Chop butter into pieces and heat in a sturdy pan over medium. Keep stirring as it melts. Once you notice a nutty smell and the butter turns golden with foam on top, pull it off the heat. Cool in a heat-proof bowl.
03 -
After the butter cools down, set your oven to 350°F (175°C). Get a baking sheet covered in parchment paper.
04 -
Whisk together the cooled browned butter, both sugars, egg, and vanilla in a big bowl. Whisk it all until smooth and creamy.
05 -
Sift the flour, salt, and baking soda into the wet mixture. Gently mix everything until it just comes together, but don’t overdo it.
06 -
Carefully fold the chocolate chips and M&Ms into the dough so they’re spread out evenly.
07 -
Take about ¼ cup of dough for each cookie (or use an ice cream scoop). Flatten the dough, place a frozen scoop of peanut butter in the middle, and wrap the dough around it completely. Press each cookie ball a bit to help it bake evenly.
08 -
Gently press a few chocolate chips and M&Ms onto the tops of the cookie dough balls.
09 -
Pop six cookies onto the tray and bake for 10 minutes. You want lightly golden edges and soft centers—they may look slightly underbaked.
10 -
While the fresh cookies are still warm, use a round cutter or the rim of a cup to tweak their shape. Gently press on more M&Ms, chocolate chips, or optional pretzels while warm.
11 -
Let the cookies sit on the tray until completely cool so they can firm up. Once ready, dive in or store them in a container with a lid.
# Notes:
01 -
You need to bake this cookie dough right after it’s made; it won’t keep for later use.
02 -
Cookies might seem undercooked when pulled out, but they’ll set properly as they cool on the tray.
03 -
Browned butter gives a deeper flavor that makes the peanut butter and chocolate pop.