Earlier this week, Ben came home from work and told me we were invited to a friend’s to watch football and eat pizza. Whenever we go somewhere for dinner or a party, I never like to arrive empty handed. The catch? Ben told me this at 4:15 PM and we were expected to be there at 5:15 PM! I had very little time to think of what to bring and then actually make it!
Enter these cookies. I had some M&M’s in the pantry that I’ve been wanting to use up. They were leftover from these Christmas Crunch Cookies where we picked out the red and green M&M’s and left the rest. I also knew that I needed to find a recipe where I had all ingredients on hand, so these cookies were perfect! And, perfect they turned out indeed! They are soft and chewy, but of course with a little crunch from the M&M’s.
I’m afraid I have become a bit addicted to cookies in general. It doesn’t help that every Thursday night I bring a batch to the college group we lead through church. Lately I’ve been leaning on the Perfectly Puffy Chocolate Chip Cookies because the kids love them! But, I wanted to try something new this time while not having to go to the grocery store. So, I tried these cookies once again without the M&M’s and used butter instead of shortening. They were still soft and chewy, but not puffy (because of the butter). Lesson learned? If including M&M’s, use shortening so the cookies are thicker and can hold the M&M’s. If not including M&M’s or any type of addition, use butter which creates a flatter cookie, but is a little tastier.
Do you prefer butter or shortening? There is a butter-flavored shortening that I use in some cookies, too. Do you have reservations on one or the other? Puffy vs Flat? Chewy vs Crispy? For me, it depends on my mood.
Fluffy peanut butter cookies with delightful chocolate M&M crunch.
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup shortening (or butter for a flatter cookie)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1/2 large bag of M&M's
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat.
Whisk together the flour, salt and baking soda in a medium bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening (butter), sugars and peanut butter. Stir in the egg, vanilla and milk. Add the dry ingredients and mix until just combined. Using a wooden spoon, carefully stir in the M&M’s.
Drop by tablespoons onto baking sheet and lightly press down with a fork to barely flatten cookies. Bake for 10 minutes.
Source: Baking Junkie
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