PB M&M Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 large egg, brought to room temperature
02 - ½ cup unsalted butter, browned
03 - ½ cup plus 2 tablespoons tightly packed brown sugar
04 - 2 tablespoons of white sugar
05 - 1 teaspoon of vanilla extract
06 - 1⅓ cups all-purpose flour, leveled and measured carefully
07 - ½ teaspoon of baking soda
08 - ¼ teaspoon table salt
09 - ½ cup milk chocolate chips, with extra for topping
10 - ½ cup peanut butter M&Ms, with extra for garnish

→ Filling & Toppings

11 - 8 tablespoons smooth peanut butter (use 1 tablespoon per cookie)
12 - Extra M&Ms (optional, for garnish)
13 - Some pretzels (optional, for garnish)
14 - Additional chocolate chips for decoration

# Instructions:

01 - Scoop out 8 tablespoons of peanut butter onto a tray lined with parchment paper. Freeze these until you’re ready to use them.
02 - Cut butter into smaller pieces and toss into a heavy pot over medium heat. Stir constantly as it melts. Keep stirring until it smells toasty and looks golden brown (foaming is normal). Pour it into a heatproof bowl to cool.
03 - After the browned butter cools, set your oven to 350°F (175°C). Prep a baking sheet by lining it with parchment.
04 - In a big mixing bowl, whisk together the cooled brown butter, the brown sugar, and the white sugar until they’re well blended. Then add in the egg and vanilla and whisk until smooth.
05 - Sift the flour, baking soda, and salt into the wet mixture. Gently fold them together until everything is just mixed—don’t overdo it.
06 - Stir in the chocolate chips and M&Ms, ensuring they’re spread out evenly in the dough.
07 - Grab about ¼ cup of dough per cookie (or use a cookie scoop). Flatten the dough in your hand, pop a frozen peanut butter scoop into the center, and wrap the dough around it until it’s sealed. Press the ball down slightly to help it bake evenly.
08 - Stick a few extra M&Ms and chocolate chips onto each cookie for decoration.
09 - Bake only 6 cookies at a time for 10 minutes. They should be golden on the edges with soft centers that look underbaked.
10 - While cookies are still warm, you can reshape them into a perfect circle using a large cookie cutter or cup. Press on more M&Ms, chocolate chips, or a few pretzels if you’d like.
11 - Let the cookies sit on the tray until fully cooled so they can set. Dig in or store them airtight for later.

# Notes:

01 - This dough needs to be baked right after mixing—it doesn’t keep well for future use.
02 - The cookies might seem underbaked when you take them out, but they’ll firm up while sitting on the hot pan.
03 - Browning your butter makes the flavor of the peanut butter and chocolate really pop.

Back