Description
Delicious and chewy peanut butter cookies loaded with M&M’s and chocolate chips.
Ingredients
Scale
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 3/4 cup Creamy Peanut Butter (Jif or Skippy’s)
- 2 large Eggs
- 1 teaspoon Vanilla
- 2 3/4 cups Gluten-Free Rolled Oats
- 1 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 to 2 cups M&M’s
- 1/2 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl.
- Add the peanut butter and mix for 1 minute longer. Add eggs one at a time, mixing well after each addition. Add vanilla extract.
- Stir in rolled oats, baking soda, and salt. Set aside 1/4 cup of M&M’s for placing on the top of the cookies once removed from the oven. Fold in M&M’s and chocolate chips.
- Chill the dough for at least 1 hour. The dough does get even better if you can chill it overnight (or for 24 hours). If you don’t chill the dough, the cookie dough is too sticky and will spread too much. Wrap the dough tightly in Saran Wrap and chill.
- Once the cookie dough is done chilling, preheat oven to 350 degrees. Use a light-colored baking sheet and line it with parchment paper or Silpat for easier removal.
- Drop cookie dough onto a baking sheet for 10-12 minutes. Carefully press the remaining M&M’s into the baked cookies. Let set up for 5 minutes before removing from baking sheet.
Notes
- Chilling the dough is important for better texture.
- Using a mix of M&M’s and chocolate chips enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg