Do these not remind you of the M&M cookies you ate when you were younger.....or just last night?
Keebler's Chips Deluxe Cookies?!
I was amazed at how perfect they came out.
The only addition to this cookie is PEANUT BUTTER and a whole lot of it!
I used creamy peanut butter and peanut butter chips in this.
Peanut butter tends to dry out cookies making them "crumbly" so make sure to underbake those babies.
Refridgeration is also a huge key in this dough....but not overnight - only 2 hours. 1 1/2 if you're feelin frisky.
You want to scoop the cookies first then fridge em.
Make's it much easier.
And place a few M&M's ontop to make them look flawless.
Refridgeration is key in many cookie recipes because it tightens up the butter in the dough and you're left with a thick cookie - not a flat one.
And Taaaaa Da!
You don't have to add Peanut Butter if you don't want to - but my love for it is out of this world so that;s why I chose it.
And plus - I've never had a Peanut Butter M&M cookies before.
It's absolutley delish!
Just look at that rich gooey center.
I don't know why I torture myself.
One minute i'm on a Healthy diet - the next I'm eating cookies.
And my excuse is "It's for my BLOG!" I'll just keep telling myself that.
1 stick softened salted butter
1 c creamy peanut butter ( I eye balled this - cleaning a measuring cup full of peanut butter is the worst)
3/4 c packed brown sugar
1/4 c sugar
1 Tbs vanilla
1 room temp egg
1 1/4 c flour
1/2 packet Insant French Vanilla Pudding Mix (about 1/4 c)
1/2 tsp baking soda
pinch of salt
1 c peanut butter chips
1/2 c mini chocolate chips
1 1/2 c M&M's (mini would do just fine too)
In a stand mixer with paddle attachment combine the butter, peanut butter and sugars until well mixed and fluffy. (if you don't have a stand mixer, an electric hand mixer will do just fine)
When combined add in the vanilla, egg and instant pudding mix.
When combined add the flour and baking soda and mix until just combined - batter will be thick and not stick to anything.
With a rubber spatula, mix in the chips and M&Ms.
Line a large baking sheet with parchment paper and using a 1 inch cookie scoop form the dough balls (My scoops were HEAPING)
Place a few M&M's on top and place the baking sheet uncovered in the drige for 2 hours.
When time - preheat oven to 350 degrees.
Place the cold baking sheet right in the oven when ready and bake for about 10 minutes or so - the dough balls won't fall - they'll stay their mound shape for the most part.
When edges are lightly browned take out the cookies and using a metal spatula lgihtly press down on each cookie to flatten.
Let cool slightly and ENJOY!!!!! Ice Cream Cookie sammich anyone?