Soft and fluffy like a cloud. But they are peanut butter cookies! Huge, thick, soft pillows of peanut butter goodness, studded with chocolate chips and M&M’s. Peanut butter cookie perfection. Whatever recipe you have been using to make peanut butter cookies, throw the recipe away. I have the only recipe you need!
A few weeks ago James had his last day at MFD Station #3, after recently bidding out to another firehouse, so James asked the guys what they wanted me to make them, to commemorate James’ last day with his crew. And the answer? Peanut butter chocolate chip cookies! I added M&M’s to my cookies….because ummm M&M’s! Duh!
These cookies are super easy to whip together, but do require at least 30-minutes of chilling out in the fridge (insert trip to the gym here). As the last dessert baked for the guys at Squad 3, I have to say these cookies were a success. One of the guys even made a point to ask James if he could take home the leftover cookies too hehehe 😉
Use all chocolate chips or a mix of your favorite variety of M&M’s! Make these cookies however you like ’em. I just love M&M’s…plus they make brown food look prettier.
I used my big ice cream scoop to scoop these cookie dough balls….go big or go home!
Just 10 massive cookies….
Soft and Fluffy Peanut Butter Chocolate Chip CookiesPrint Recipe
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 3/4 cup creamy peanut butter
- 1-1/2 teaspoons vanilla extract (I used VAIN Vanilla Extracted in Premium Vodka)
- 1 egg, room temperature
- 1-1/4 cups all-purpose flour
- pinch of salt
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini M&M's (or use all semi sweet chocolate chips)
**Cookies need to chill for at least 30-minutes before baking**
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, brown sugar and white sugar and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the peanut butter and beat into the mixture until light and fluffy. Add the egg and vanilla extract to the mixture and beat on medium-high speed until incorporated.
Change the speed of the mixer to low, and slowly add the flour, salt and baking soda, mixing only until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are well incorporated. Fold in the chocolate chips and M&M's.
Place a piece of plastic wrap on the counter and dump the cookie dough onto the plastic wrap. Wrap the dough tightly in the plastic wrap and place in the refrigerator to chill for at least 30-minutes (I chilled my dough for 3 hours).
Once dough has chilled, preheat oven to 350-degrees and line a large cookie sheet with parchment paper. Use a large cookie scoop to scoop large cookie dough balls onto the prepared baking sheet. My cookie scoop is approximately 1/3 of a cup.
Bake cookies for 9-10 minutes. Cookies may appear under done, but they firm up after they have set.
Store cookies in an airtight container at room temperature. Cookies stay fresh for several days.
Peanut butter! Peanut butter!! Peanut butter!!!
Milk is definitely required for these. Or almond milk if you are me 🙂
Oh that melted chocolate. Is there anything better than a freshly baked cookie from the oven with ooey-gooey melted chocolate?!
Can I call these the best peanut butter cookies ever?! James says yes! Ha!!
So what are your favorite kind of cookies???