I am of the firm belief that there is no such thing as too many cookies. And judging by how quickly my family gobbles them up, I’d have to say that they agree with me. I bake so many different kinds of cookies that I honestly can’t choose just one or two that are family favorites.
I think that’s a good thing though. It keeps me from getting stuck in rut, just making the same cookies over and over again until we’re all tired of them. It also means I have free reign in experimenting with cookies and different combinations.
For these cookies, I took a favorite peanut butter cookie recipe, tweaked it a bit so the baked cookies would turn out thicker, and tossed in a few handfuls of M & M’s. Simply put, can you ever go wrong with a peanut butter and chocolate combination?
Peanut Butter M & M Cookies
- 1/2 c. butter or margarine
- 3/4 c. peanut butter (I prefer to use chunky in baked goods, but you can use your favorite.)
- 1/2 c. brown sugar
- 1/2 c. sugar
- 1 egg
- 1 1/2 t. vanilla
- 1 c. flour
- 3/4 t. baking soda
- 1 c. M & M’s
1. In a mixing bowl, beat together the butter, peanut butter and sugars until creamy and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined.
2. Add the flour and baking soda and beat just until combined, being careful not to over mix. By hand, stir in the M & M’s.
3. Using a rounded tablespoonful of dough, drop balls of dough onto cookie sheets. Bake at 350 degrees for 15-18 minutes. (15 minutes for softer cookies; 18 minutes for crunchier cookies.)
Serve with a tall glass of milk if you’re so inclined and enjoy. Personally, I haven’t been able to drink a glass of milk since I was about 10 and had to drink one too many glasses of warm milk. I do love the idea of cookies and milk though. And I’ve somehow managed to raise a family who happily dunks away. Am I the only one the forgoes the cookies and milk route?