Peanut Butter M&M Cookies
Creamy peanut butter cookies with the crunch of the M&Ms.
Servings: 30 cookies
Calories: 187kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese room temperature
- ½ cup (100 g) Sugar white
- ¾ cup (165 g) Light brown sugar
- ½ cup (129 g) Peanut butter creamy
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 1 (1) Egg
- 2 ¼ cups (281.25 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ¾ cup (236.59 g) Mini M&M
- ¾ cup (94 g) Mini Reese's pieces
Instructions
- Weigh or measure the white and light brown sugars into a bowl and set it aside. Next, weigh or measure the flour, baking powder, and salt into a bowl. Finally, I use a whisk to blend the three ingredients.
- In a mixer bowl, add the butter and cream cheese. Mix for a minute or two, then add the peanut butter. Mix on a medium speed for 2 minutes. Now add the sugars and mix for 2 minutes. Stop and scrape down the bowl sides and across the bottom. Turn the mixer back to medium speed and mix for another 2 minutes.
- Add the vanilla extract and the egg, blending until incorporated. Scrape down the bowl again, and on a low mixer speed, gradually add the flour mixture. Finally, add the mini M&Ms and the mini Resse's pieces. Cover and chill for 30 minutes.
- Heat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Place 12 mounds of cookie dough onto 1 of the prepared pans using a medium cookie scooper. Bake for 11-13 minutes. Leave the cookies on the pan once out of the oven for a minute before moving them to a cooling rack.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 79mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 169IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg