Peanut Butter M&M Cookies

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At the risk of sounding like a tween, let me just say: OMG OMG OMG OMG! These cookies were amaaaaaaaazing. I can’t even.

Ahem, OK, back to adult-speak. These cookies really were fantastic. Law school has been particularly challenging this semester. The old saying goes: 1L year they scare you to death, 2L year they work you to death, and 3L they bore you to death. The 2L year really is working all of us to death. Every Monday I bring in the treats I’ve made over the weekend — so we can all eat our worked-and-stressed-to-death law school feelings.

I really do hope next year leans more toward the side of boring us to death. ;)

Peanut Butter M&M Cookies
Recipe source: Bake at 350
Print Recipe

2 cups unbleached, all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 cup butter
1 and 1/2 cups dark brown sugar
3/4 cup smooth peanut butter (not all-natural)
1 egg
2 teaspoons vanilla
1 teaspoon corn syrup
1 (11 ounce) bag peanut butter M&Ms, divided

1. Preheat oven to 325. Line 2 cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and baking soda. Set aside.
3. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the peanut butter until combined.
4. Add the egg, vanilla, and corn syrup, beating until mixed well, scraping down the bottom and sides of the bowl as needed.
5. In two additions, beat in the flour mixture on low speed. Mix just until combined. Reserve 1/4 cup M&Ms, folding the remainder into the batter.
6. Scoop the dough onto the prepared sheets using a 2 tablespoon cookie scoop. Press 1 or 2 of the reserved M&Ms onto the top of each cookie.
7. Bake for 11 minutes. (The cookies will not spread.) Cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.

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