The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Peanut Butter M&M Cookies

There ua sed to be a cookie place in re side of the Anderson Mall that I would visit when I was really young. I think the cookie place was called “The Great American Cookie Company”. Does anyone else remember that? I may be giving away my age here but Anderson Mall used to be full of some pretty nice stores. Anyways, they had peanut butter M&M cookies there that were so good I can still remember them! Their version had M&M candies in a peanut butter cookie but I thought for mine, why not make a regular cookie dough base and add in peanut butter M&M’s? Genius! I tried it and they were amazing! 

For this recipe, make sure and under bake the cookies slightly so they will be the right texture when eating them. 14 minutes for these are perfect. Sometimes people do not remove their cakes, pies, cookies, etc. from the oven until they are actually 100% done and at that point, you might as well say it is already burnt. There is something called “Carry Over Cooking” which means when something is hot and removed from the oven, this is true too in savory items such as meats, whatever is hot will continue to be hot for awhile, until cooling, therefore cooking or baking whatever the hot product is until the temperature cools down. 

Peanut Butter M&M Cookies

2 sticks unsalted butter, soft
3/4 cup white granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cup white all-purpose flour
2-3 cups peanut butter M&M’s

Start by preheating your oven to 375 degrees F. Line several large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter, white granulated sugar and packed light brown sugar until light in color and fluffy in texture.

Beat in the large eggs and pure vanilla extract.

Beat in the baking soda and salt.

Fold in the white all-purpose flour.

Stir in the peanut butter M&M’s.

Place tablespoon size balls of dough onto the prepared baking sheets. Bake, one sheet at a time, in preheated oven for 14 minutes.

Remove, cool slightly and enjoy.

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