M&M peanut butter cookies

My favorite, classic recipe for peanut butter cookies, and this time I added some M&M’s of dark chocolate variety to dress them up a bit.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 125kcal

¼ cup creamy peanut butter
2 tablespoons unsalted butter room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
½ cup brown sugar
1 egg
½ teaspoon pure vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
⅙ cup granulated sugar for coating
5 oz M&M's candy dark chocolate kind

Preheat oven to 350 F. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add eggs and vanilla, and continue beating until creamy.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low speed.
Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil. Place granulated sugar on a plate. Roll spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in sugar to coat them completely.
Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press several M&M candies on top of each cookie. Return to oven; continue baking for about 5 more minutes, until cookies just turn golden brown and chocolate begins to melt. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Adapted from Martha Stewart.