Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m's inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.

  • 1 cup brown sugar, firmly packed
  • 1 cup white sugar
  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2 + 3/4 cups all-purpose flour (use the fluff, spoon, sweep method )
  • 2 + 1/2 teaspoons baking soda
  • 2 + 1/2 teaspoons cornstarch
  • 12.6 ounce plain M & M's, divided

  1. In a large mixing bowl cream both sugars, the butter and peanut butter together on medium speed until light and fluffy 3 - 4 minutes.
  2. Beat in the eggs, vanilla and salt until well combined.
  3. In a separate bowl whisk together the flour, baking soda and corn starch. Beat in half at a time on low speed just until combined.
  4. Stir in 1 + 1/2 cups of M & M's by hand.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or up to 24 hours.
  6. Preheat oven to 350 degrees F. Line 2 large aluminum baking sheets with silpats or parchment paper. If the dough has been refrigerated for more than an hour or two it may need to sit out for a few minutes so it's easier to work with.
  7. Scoop the dough up with a 1/4 measuring cup and roll into balls. Place 3 inches apart on the baking sheets.
  8. Bake 12 minutes or until the bottoms are very lightly golden brown. Remove from oven and press a few m & m's into the top of each one. Cool on pan 5 minutes then remove to wire racks to cool completely.
  9. Store tightly covered up to 1 week.

via : cinnamonspiceandeverythingnice

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