Peanut Butter M&M Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk the flour, baking soda and salt in a medium bowl and set aside.
2. Beat the butter on high for 1 minute until creamy. Switch to medium-high, beat in both sugars until smooth, about 3 minutes. Add the egg and beat about 1 minute, scraping the bowl as needed. Add the peanut butter and vanilla and beat until combined.
3. Add the dry ingredients to the wet and beat on low until combined, then beat in 1 cup (about 200 g) of the M&Ms. The dough will be very soft.
4. Cover and chill the dough for at least 1–2 hours, and up to 3 days.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Roll the chilled dough into balls of about 1.5 tablespoons (30–35 g). Press a few of the remaining M&Ms into the top of each ball, then space them about 2 inches apart on the sheets.
7. Bake for 12–15 minutes, until the edges look set and are very lightly browned. The centres will still look soft.
8. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
9. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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