Peanut Butter M&M Cookies for My Kitchen, My WorldJuly 28, 2010
Each month, the My Kitchen, My World group cooks dishes from a different country. For July, in honor of Independence Day, Andrea of Nummy Kitchen selected the USA. Melting pot that this country is, this was an interesting one to think about.
I settled on peanut butter cookies, and none other than the recipe that I grew up with. Somewhere along the line in my years of making these, I started adding one of America’s favorite candies: M&Ms. Chocolate chips are a good addition too, but there’s something about that crunchy, colorful candy coating along with this thin, crunchy, peanut buttery cookie.
But I have to say, every time I open a bag of M&Ms, I’m surprised and dismayed by the blue ones. Yes, I know they’ve been around for quite a while, and I’m sure some youngsters don’t know any different, but I haven’t bonded with them. I’m all about the different flavors of M&Ms though – have you tried the pretzel ones yet? If you like sweet and salty, give them a try!
Back to the cookies, when I was little, we mixed cookies by hand with a wooden spoon. I used my stand mixer to make these, but I did use my favorite measuring cup, which I’ve had forever. I always use Skippy peanut butter, sometimes creamy, sometimes super chunk. I added a little salt, which wasn’t part of the original recipe. I wonder if they don’t need it because of the salt in the peanut butter, but it didn’t seem to hurt.
I’m sure there will be quite a melting pot of recipes this month, so be sure to check out what the others have made. There will be a roundup post on My Kitchen, My World on the last day of the month.
Peanut Butter Cookies
source: My mom
1 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
1 cup peanut butter (creamy or chunky)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
2 cups (12 oz bag) plain M&Ms, divided
Sift together baking soda, baking powder, salt, and flour. Cream butter until light and fluffy. Add brown and granulated sugar and mix until combined. Beat in eggs and then peanut butter. When thoroughly combined, add sifted dry ingredients and mix until combined. Gently stir in 1 cup of M&Ms.
Form into walnut-sized balls and flatten with a fork, making a criss-cross pattern. Leave at least 2 inches of space between the flattened cookies. Press a few M&Ms onto the top of each cookie (add as many as needed, depending on how many are already mixed into the cookie). If you do it right, you’ll have a handful left over for snacking!
Bake at 375º F approximately 10 minutes, rotating the cookie sheets halfway through baking. Cookies should be lightly browned. These are a crisp cookie, and the browner they get, the crisper they are.