•What is a better combination than chocolate and peanut butter? If you ask my dear Hubby, he’ll tell you that chocolate chip cookies are a better combination…..he wanted me to name these cookies “why the f*&# aren’t these chocolate chip cookies” I’ve been experimenting with all kinds of cookies, and well, he’s not a fan. He only wants chocolate chip cookies, yes this is my life =) I, on the other hand, think these are delicious!! They have a brownie type texture with peanut butter mixed in and loaded with peanut butter M & M’s.
2 sticks unsalted butter 2 oz unsweetened bakers chocolate 1 tsp kosher salt 1 cup granulated sugar 1 cup light brown sugar 1/3 cup creamy peanut butter 2 eggs 2 tsp pure vanilla extract 2 1/2 cup all purpose flour 2 tbls dutch processed cocoa powder 1 tsp baking soda 1 tsp baking power 2 cups peanut butter M&M’s- divided Prep and baking time-3 hours makes 24-30 depending on size of scoops 350°
In a small sauce pan, melt the butter, chocolate squares, and salt on med low heat. Once melted whisk, and set aside to cool.
In a stand mixer fitted with a paddle attachment, mix together the sugars and peanut butter.
In my dreams I thought these would cream together and be nice and smooth, but looks more like graham cracker crumbs…..don’t worry the melted butter should help.
With the mixer on low speed, slowly pour in the melted chocolate and butter. Mix until incorporated and scrape the sides of the bowl.
Nope, the butter didn’t help…..a little grainy looking.
Mix in the eggs, one at a time on med high speed.
Yeah!! There we go now it’s looking good!!
Add in the vanilla. Scrape sides of bowl.
In a separate bowl, whisk together the flour, baking soda, baking powder, and cocoa. With the mixer on low, mix in the dry ingredients, scrape down the sides.
Add in 1 cup of the M&M’s and either mix by hand or with the mixer. Some will break either way, but you can be a little more gentle with a wooden spoon. Let the dough chill in the fridge for at least 1 hour.
Preheat oven to 350°
Line baking sheets with parchment paper. With two spoons or an ice cream scooper, plop dough onto baking sheets about an inch or so apart.
Remember that extra 1 cup of M&M’s……push 3-4 into each cookie.
Pop into oven and bake 15-17 min, rotating halfway through. Cookies will still be a little fudgy and the candies might crack. Transfer to cooling racks. Can be stored in an airtight container for 1 week♥Enjoy