peanut butter m&m cookies.

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i also updated my about SBA page and added a 27 random odds & ends about sally to my about section, just in case you are entirely bored and need to waste some time. 😉

let’s get on with the peanut buttery goodness.despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie i’ve ever made. perhaps not as pretty as my mini chocolate chip cookie sandwiches with cream cheese icing (you don’t want to miss those, by the way!), but these babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est (i don’t even care. that’s totally a word in my book now) cookie i’ve ever baked.

look at how thick those are!

ever since i made my rainbow m&m cookies, i’ve been wanting to try a peanut buttery spin-off.

rainbow m&m cookies

i bought a bag of easter colored m&ms with the intention of just sitting them on my desk at work but let’s be serious. i obviously had to bake with them. 

peanut butter m&m cookies

(categorized under cookies)

makes 2 dozen small-ish cookies

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 1 cup m&ms

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix.
  4. Fold in the m&ms and chill the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat.
  7. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!
*i accidentally baked for over 10 minutes which is why the m&ms began to slightly crack. bake these for 9 minutes.
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ps- i think you’ll enjoy these sweet eats too ;)

peanut butter rolo cookies

peanut butter rolo cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

1 giant reese’s pieces peanut butter cookie

1 giant reese's pieces peanut butter cookie

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chewy oatmeal m&m cookies.

i ❤ oatmeal cookies. the chewy, buttery oats and sweet brown sugar sugar all packed into one perfectly soft cookie? drooooool.

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i made up these last weekend when i had a request to bake some cookies with m&ms. i made my rainbow m&m cookies not too long ago, so i wanted to whip up something a tad different. enter oats. i pretty much made this recipe up as i went along and i must say…… these babies are deeeeeeeeelish. soft, chewy (have i convinced you how chewy these are yet?!?!), buttery, chocolately, mmm-worthy (definitely a word), and full of teeny tiny mini m&ms.

i mean the oats just cancel out the butter, so let’s just consider these a health food and get on the recipe, shall we? 😉

INGREDIENTS

(categorized under cookies)

makes approx 32 cookies

  • 1/2 cup butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1.5 cups whole rolled oats
  • 1 cup all purpose flour
  • 3/4 cup mini m&ms

DIRECTIONS

  1. In a large bowl, beat the softened butter and sugars until smooth and creamy. Add the egg and vanilla and mix well.
  2. Slowly stir in the baking soda, oats, and flour. Mix together until just combined. Do not overmix.  Fold in the mini m&ms.
  3. Chill the dough for at least one hour in the fridge. (cookies will be very flat if the dough is not very cold)
  4. Preheat oven to 325 degrees.
  5. Roll and drop dough by tablespoonfuls onto ungreased baking sheet or silpat.  Bake for 11 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.

* The cookies will be very soft and may appear undone after only 11 minutes in the oven, but they will firm up.
** Make sure to keep the unused dough in the fridge as each batch is baking. The dough MUST be cold.

ps- i think you’ll enjoy these treats packed with m&ms too 😉

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

sweet n salty caramel pretzel m&m blondies

sweet n salty caramel pretzel m&m blondies

and let’s throw a snickers stuffed cookie recipe in here while we’re at it:

snicker bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

loaded sugar cookie bars.

loaded sugar cookie bars

these bars are incredibly easy to make! i’ve been wanting to use some premade sugar cookie dough i’ve had on hand, but wanted to bake something completely different than plain sugar cookies!  i’ve had a bunch of different m&ms laying around from different recipes, so i threw them in with some mini chocolate chips and came out with an incredibly delicious and easy loaded cookie bar in under 30 minutes!  they are super soft, colorful, and loaded with gooey chocolate. 🙂

INGREDIENTS

adapted from Pip & Ebby

makes about 16 bars

  •  1 roll refrigerated sugar cookie dough, at room temperature (16.5 oz package)
  • 1/2 cup mini chocolate chips
  • 1/2 cup regular m&ms
  • 1/2 cup pretzel m&ms
  • 1/2 cup peanut m&ms

DIRECTIONS

  1. Preheat oven to 350 degrees.  Spray 8×8 baking pan with nonstick spray. Set aside.
  2. In a large bowl, thoroughly mix together all ingredients. Don’t be afraid to use your hands!
  3. Press dough evenly  into the prepared baking dish.  There may be extra m&ms or chocolate chips at the bottom of your mixing bowl that couldn’t quite be mixed into the dough.  Press these extra add-ins into the top of the bars. Bake for 25 minutes or until edges are lightly browned. Make sure to cool COMPLETELY before cutting into squares.  Enjoy!

PS: you may also enjoy:

Caramel Pretzel M&M Blondies

Rainbow M&M Cookies

rainbow m&m cookies

these incredibly addicting cookies are super chewy and, by far, the softest cookie i’ve ever baked!  they completely disappeared when i brought them into work, with some people even asking me if they were store-bought. the horror!

i adapted this recipe Jessica from How Sweet It Is. Jessica’s recipes are unbelievable and for the most part, relatively simple to recreate on your own.

i plan to use this basic drop cookie recipe again and again. it is literally perfect. it calls for 1 egg and 1 egg yolk. after doing some researching i learned that eliminating one egg white boosts chewiness, as does using a higher ratio of brown sugar to white.

make these now and learn why you will use this recipe time and time again!

INGREDIENTS

makes 3 dozen

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1.5 sticks butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini m&m’s

DIRECTIONS

  1. Preheat oven to 325 degrees.
  2. Mix the flour and baking soda in a bowl and set aside. With an electric mixer, beat the butter and sugars until creamy. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the m&m’s.
  3. Drop by tablespoonfuls onto ungreased baking sheet.  Bake for 8-11 minutes or until edges are slightly browned.  The centers should appear soft and puffy.  Let cool completely and enjoy!!

sweet & salty caramel pretzel m&m blondies

i got the recipe idea from Bridget to make these babies. i LOVE chocolate covered pretzels, so i’m obviously a bit addicted to pretzel m&ms. have you tried them? they are amazing. enough said.

i changed it up bridget’s original recipe quite a bit because i wanted a rich caramel-y flavor to pair with the sweet/salty pretzel m&ms. i browned some butter and mixed it with brown sugar before adding some other blondie ingredients.  the browned butter makes a HUGE difference in any baked recipe, it delivers a rich, caramel and butterscotch flavor that is predominant in each soft & chewy bite. (you can read about my obsession to brown butter here.)

if you like salty/sweet, you’ll flip for these blondies.

INGREDIENTS

(categorized under brownies/bars)

adapted from here

  • 1 cup butter, browned (you may also use melted butter but i highly suggest browning it to get the caramel flavor!)
  • 1 3/4 cups dark brown sugar
  • 2 cups + 2 tbsp all purpose flour
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pretzel m&ms
  • caramel sauce for drizzling (optional)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes).
  2. Pour browned butter into large mixing bowl.  Stir in brown sugar. Let the mixture cool to room temperature.
  3. Preheat oven to 350 degrees. Spray 8×8 baking pan with cooking spray. Set aside.
  4. To the cooled down butter/sugar mixture, stir in beaten eggs and vanilla.
  5. Sift flour into the wet ingredients and add baking powder and salt.  Mix well. Stir in pretzel m&ms.
  6. Pour into prepared baking pan and bake for about 30 minutes.  Remove from oven and drizzle caramel sauce on top.  Set back in oven for about 5 minutes, until edges are brown and a fork poked in the center comes out clean.
  7. Allow blondies to cool completely and cut into squares.  Enjoy!

ps- i think you’ll enjoy these blondie recipes too 😉

funfetti cake batter blondies (my most popular recipe)

funfetti cake batter blondies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

oh, and i think you’ll enjoy these treats packed with m&ms too!

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

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