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.
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. 🙂
Peanut Butter M&M Cookies
Ingredients
- 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
- 3/4 cup to 1 cup milk chocolate M&M's
Instructions
- 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. Mix 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. Bake for 9-10 minutes.
- Source: Baking Junkie
(This month we are giving back to the King family. Visit Pennies on a Platter from January 1st to 31st to increase the blog hits which will in turn raise more money for Veronica and her children. Please read this post for more information. You may also make a monetary donation by clicking on the PayPal button in the left hand column above.)