Is there a better combination than peanut butter and chocolate? I don’t think so.
I’ve been working on perfecting this recipe for years. I started with the classic Jif peanut butter cookie recipe and made multiple changes. Changes to the ingredients, ingredient proportions, and the baking temperature to achieve the perfect peanut butter cookie. I went through batch after batch of cookies, hard work I know but someone has to do it.
Peanut Butter Cookies with M&Ms and Chocolate Chips:
3/4 peanut butter – not the natural kind, I use Jif
1/2 cup butter, softened
1 1/4 cup packed dark brown sugar
1/4 cup milk
1 teaspoon vanilla
1 large egg
1 3/4 cup flour
3/4 teaspoon baking powder
1 teaspoon sea salt
1 cup M&Ms
1/2 cup chocolate chips
Method:
Preheat oven to 350 degrees.
In a mixer on medium speed, mix peanut butter and butter until combined about 1 minute. Add dark brown sugar, milk, and vanilla. Mix until combined and starting to get fluffy, about 2 minutes. Add the egg and mix until just combined.
Add the flour, baking powder, and sea salt. Mix on low speed until just combined, about 30 seconds. Mix in the M&Ms and chocolate chips with a spatula by hand.
Using a cookie scoop, scoop dough about 2 inches apart onto parchment lined cookie sheets. Slightly push down cookies your fingers.
Bake for 9-11 minutes, until cookies are just starting to become golden on the edges.
Let cool for about 4 minutes on cookie sheet and then use a spatula to move them to a cooling rack to cool completely.
Enjoy!
Makes about 3 1/2 dozen cookies.
The cookies are best eaten the same day they’re baked, but keep for about 4 days in an airtight container.
Equipment:
These are my favorite cookie sheets. They bake everything evenly and don’t burn the bottoms of the cookies. Definitely worth investing in!
