Peanut Butter M&M’s Cookies
These Peanut Butter M&M’s Cookies are a delightful combination of nutty peanut butter, rich chocolate chips, and the colorful crunch of peanut butter M&M’s. With a soft, chewy center and crispy edges, these cookies offer a playful twist on a classic favorite. Perfect for a sweet snack, a fun treat for kids, or as a dessert to impress your guests, these cookies are guaranteed to bring joy with every bite. The secret ingredient? Instant vanilla pudding mix, which adds an irresistible softness to the cookies, keeping them moist and chewy.
Ingredients Overview
- Butter (1 cup): The base of any great cookie, butter adds richness and a velvety texture.
- Peanut Butter (1 cup): Smooth or creamy peanut butter enhances the flavor and adds that quintessential nutty goodness.
- Instant Vanilla Pudding Mix (1 box): This is the key to making these cookies extra soft and chewy. It creates a more tender texture and keeps the cookies moist for longer.
- Brown Sugar (1 cup): Adds a deep, caramel-like sweetness that complements the peanut butter and chocolate flavors.
- Granulated Sugar (1/4 cup): A small amount of white sugar gives the cookies a slight crispness.
- Eggs (2): The binding agent that holds all the ingredients together and adds moisture.
- Salt (Pinch): Enhances the flavors and balances the sweetness.
- Flour (2 cups): Provides the structure of the cookies, helping them hold their shape while baking.
- Baking Soda (1 teaspoon): Ensures the cookies rise slightly and become tender and fluffy.
- Mini Chocolate Chips: These tiny bits of chocolate disperse throughout the cookies, adding a rich chocolate flavor in every bite.
- Peanut Butter M&M’s: The star of the show! These candy-coated chocolates add crunch and a pop of color to the cookies.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This allows the oven to reach the proper temperature, ensuring even baking for your cookies.
Step 2: Cream Together Butter and Peanut Butter
In a large mixing bowl, cream 1 cup of butter and 1 cup of peanut butter together until light and fluffy. This step is important because it incorporates air into the batter, giving your cookies a lighter texture.
Step 3: Add Sugars and Vanilla Pudding Mix
Next, add 1 cup of brown sugar, 1/4 cup of granulated sugar, and 1 box of instant vanilla pudding mix to the butter mixture. Beat until the mixture becomes smooth and creamy.
Step 4: Incorporate Eggs
Beat in 2 eggs one at a time, mixing well after each addition. The eggs help bind everything together and provide moisture for your cookies.
Step 5: Mix in Dry Ingredients
In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix as it can result in tough cookies.
Step 6: Add Chocolate Chips and M&M’s
Gently fold in mini chocolate chips and peanut butter M&M’s. These will give your cookies that delightful chocolatey crunch.
Step 7: Shape the Dough
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten each cookie slightly with your palm, and for extra visual appeal, press a few more M&M’s on top of each cookie.
Step 8: Bake the Cookies
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. Be careful not to overbake; the cookies should still look slightly soft in the center when you remove them from the oven.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy your Peanut Butter M&M’s Cookies warm or store them for later!
Helpful Tips
Tip #1: Don’t Overmix the Dough Overmixing the dough can result in tough cookies. Once the dry ingredients are incorporated, stop mixing.
Tip #2: Use Room Temperature Ingredients For the best results, ensure that your butter and eggs are at room temperature. This allows for a smoother, more even mixture.
Tip #3: Press M&M’s on Top For that bakery-style look, press a few extra M&M’s on top of each cookie before baking. It makes them look visually appealing and adds extra crunch.
Tip #4: Use Parchment Paper Baking the cookies on parchment paper ensures that they don’t stick to the baking sheet, and it makes cleanup a breeze.
Storage and Reheating Tips
- Storing Cookies: Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag for up to three months.
- Reheating: If you prefer your cookies warm, microwave them for 10-15 seconds, and they’ll be soft and melty again.
20 Frequently Asked Questions
Q1: Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter will add extra texture to your cookies, which can be a delicious twist!
Q2: Can I freeze the cookie dough?
Absolutely! You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag for up to three months. Just bake from frozen, adding a few extra minutes to the baking time.
Q3: Can I substitute another candy for peanut butter M&M’s?
Sure! You can use regular M&M’s, Reese’s Pieces, or even chopped peanut butter cups.
Q4: Can I make these cookies gluten-free?
Yes, you can substitute gluten-free flour, just ensure that your pudding mix is gluten-free as well.
Q5: Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give the cookies a richer, more molasses-like flavor.
Q6: What can I use instead of instant pudding mix?
You can omit the pudding mix, but it will change the texture. Alternatively, you can use cornstarch for a similar effect.
Q7: Why did my cookies turn out flat?
If your cookies are flat, your butter may have been too warm. Chill the dough for 30 minutes before baking next time.
Q8: Can I add nuts to this recipe?
Yes, chopped peanuts or pecans would be a great addition for some added crunch.
Q9: How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps prevent excess spreading.
Q10: What’s the best way to soften butter quickly?
You can microwave butter in 10-second increments on a low setting or cut it into small cubes to speed up the softening process.
Q11: Can I use margarine instead of butter?
Yes, but butter will give a better flavor and texture.
Q12: How many cookies does this recipe make?
This recipe makes about 24 cookies, depending on the size of your dough balls.
Q13: Can I use another type of chocolate chips?
Yes! You can use milk, dark, or even white chocolate chips.
Q14: What kind of peanut butter should I use?
Creamy peanut butter works best, but you can use natural peanut butter for a more intense peanut flavor.
Q15: How do I make these cookies chewier?
Use more brown sugar and less white sugar for chewier cookies.
Q16: Can I omit the pudding mix?
You can, but the cookies won’t be as soft or chewy.
Q17: Can I add oatmeal to this recipe?
Yes, you can add 1 cup of oats for a heartier cookie.
Q18: What size should I make the cookie dough balls?
Roll the dough into 1-inch balls for standard-sized cookies.
Q19: Can I use almond butter instead of peanut butter?
Yes, but the flavor will be different, and the texture may change slightly.
Q20: How do I make the cookies crispier?
Bake the cookies for an extra 1-2 minutes or reduce the brown sugar slightly.
20 Secrets for Culinary Perfection
- Use room temperature ingredients for a smoother dough.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Cream the butter and peanut butter well for an airy texture.
- Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
- Use fresh baking soda for the best rise and texture.
- Experiment with different M&M flavors for a fun twist on the classic.
- Slightly underbake the cookies for a softer, chewier center.
- Press extra M&M’s on top for bakery-style cookies.
- Don’t overmix the dough once the dry ingredients are added.
- Use a cookie scoop for evenly sized cookies.
- Rotate the baking sheet halfway through for even baking.
- Use unsalted butter to control the salt levels in the cookies.
