Monday, February 9, 2009

Peanut Butter Cookies with M&M's

About two weeks ago I had a craving/desire to bake some cookies, so I started searching through some blogs that I follow when I came across this recipe on Annie's blog ( and I knew that I needed to try these. I add M&M's because I have them on hand, and also because I love chocolate chip cookies with peanut butter M&M's. Anyways these cookies are awesome, and you really should put them on your must make list. I sent 2/3 of my batch to work with Dan and meant to send some to my neighbor's but ended up eating the rest myself, oops.

* I halved the original recipe.
Source: adapted from Baking: From My Home to Yours by Dorie Greenspan

1 ¼ cups all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
1/8 tsp. salt
small pinch of grated nutmeg
1 stick (4oz.) unsalted butter, at room temperature
½ cup peanut butter (crunchy or smooth) (I used smooth)
¼ c + 2 T sugar
1/2 c packed light brown sugar
1 large egg
½ c M&M’s (my addition)

Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk (I sifted) together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the egg, beating for 1 minute. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the M&M's. You’ll have a soft, pliable (mushable, actually) dough.
I used a cookie to scope to form my cookies and places them onto greased cookie sheets lined with parchment paper.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

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