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 (http://annieseats.wordpress.com) 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

http://annieseats.wordpress.com/2008/06/10/peanut-butter-crisscrosses/

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)

Directions:
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.

Chocolate Chip Cookies with Peanut Butter M&M's

These cookies are one of my favorite which says a lot considering that I'm normally not a huge fan of chocolate chip cookies. I have actually made these cookies several times but have not taken a picture of them so that I could include them in my blog. These cookies are great with different mix-ins (different types of chocolate, butterscotch and different nuts.) Anyway, I have been wanting to make these again and had the perfect opportunity last week because I need to do a documentation panel of the learning of a child. I decided to make these with my two year old neighbor and we had a blast. He even told me that he's better at stirring than I am.

Also known as: Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

1 cup peanut butter M&M's

Directions:
Preheat the oven to 325 degrees F (165 degrees C).

Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.

Stir in the chocolate chips and peanut butter M&M's by hand using a spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.

Cookies should be about 3 inches apart.
Bake for 13 minutes in the preheated oven, or until the edges are lightly toasted.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.