{"id":1708,"date":"2009-09-12T08:37:29","date_gmt":"2009-09-12T14:37:29","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1708"},"modified":"2009-09-12T08:37:29","modified_gmt":"2009-09-12T14:37:29","slug":"sweet-saturday-peanut-butter-mm-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/09\/12\/sweet-saturday-peanut-butter-mm-cookies\/","title":{"rendered":"Sweet Saturday: Peanut Butter M&M Cookies"},"content":{"rendered":"

Crispy M&M’s are no longer being sold anywhere, and this is a bit heartbreaking for me. \u00a0I loved those little chocolaty, crispy bits. \u00a0My friend Kim and I used to share the big bags of them when we were roommates in college. \u00a0For a while after they stopped selling them at grocery stores I could find them at Target, but I haven’t seen them in over a year now. \u00a0My second favorite M&M is peanut butter.<\/p>\n

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I was at the store picking up some laundry soap and toothpaste when I saw a big bag of the Peanut Butter M&M’s on special, so I decided to buy one and make some cookies! \u00a0I thought about doing an oatmeal cookie as the base, or maybe a peanut butter dough, but after much deliberation I settled on a chocolate chip cookie dough. \u00a0I used Alton Brown’s recipe for The Chewy<\/a><\/em> for a few reasons.<\/p>\n

<\/p>\n

    \n
  1. I am not a fan of those thin chocolate chip cookies where the chocolate chips are sticking up out of the top of the cookie.<\/li>\n
  2. The recipe uses bread flour, which I have an abundance of and would like to use up.<\/li>\n
  3. The butter is melted, so I didn’t have to wait for the butter to soften.<\/li>\n<\/ol>\n

    I liked the chewiness of these cookies and the M&Ms were a great addition. \u00a0The peanut butter inside the M&M’s in creamy and just a tad salty, the chocolate is sweet and soft, and the cookie itself has a terrific flavor and texture. \u00a0I will definitely try this cookie dough with other mix-in’s another time.<\/p>\n

    \"pbcookie9\"\"pbcookie10\"<\/p>\n

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    \"pbcookie4\"\"pbcookie5\"<\/p>\n

    \"pbcookie3\"\"pbcookie2\"<\/p>\n

    Peanut Butter M&M Cookies<\/h3>\n

    Ingredients<\/h4>\n
      \n
    • 2 sticks unsalted butter<\/li>\n
    • 2 1\/4 cups bread flour<\/li>\n
    • 1 teaspoon kosher salt<\/li>\n
    • 1 teaspoon baking soda<\/li>\n
    • 1\/4 cup sugar<\/li>\n
    • 1 1\/4 cups brown sugar<\/li>\n
    • 1 egg<\/li>\n
    • 1 egg yolk<\/li>\n
    • 2 tablespoons milk<\/li>\n
    • 1 1\/2 teaspoons vanilla extract<\/li>\n
    • 2 cups peanut butter M&Ms<\/li>\n<\/ul>\n

      Directions<\/h4>\n
        \n
      1. Heat oven to 375 degrees F.<\/li>\n
      2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.<\/li>\n
      3. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the M&Ms.<\/li>\n
      4. Chill the dough for at least an hour, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10 minutes or until golden brown. Rotate the baking sheet halfway through for even browning. Cool completely and store in an airtight container.<\/li>\n<\/ol>\n