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Roasted Peanut M&M Cookies

Browned butter, brown sugar, peanut butter, and Toasty Holiday Peanut Candies adorn these melt-in-your mouth Roasted Peanut M&M Cookies.
Course: Dessert, Holiday, Snack
Cuisine: American
Keyword: Browed Butter peanut butter cookies, browned butter, cookies, holiday cookies, peanut butter, peanut butter cookies, peanut butter M&M cookies, peanut M&M's
Servings: 11 cookies

Ingredients

  • ½ Cup (113 g) Salted Butter, Browned And Cooled 
  • ½ Cup (100 g) Dark Brown Sugar, Packed
  • ¼ Cup (50 g) Granulated Sugar
  • ⅓ Cup (85 g) Unsweetened Creamy Peanut Butter {I Always Use Adam’s}
  • 1 Teaspoon (5 ml) Pure Vanilla Extract
  • 1 Large Egg + 1 Large Egg Yolk
  • ½ Teaspoon (3 g) Salt
  • ½ Teaspoon (2.5 g) Baking Soda
  • ½ Teaspoon (2.5 g) Baking Powder
  • 1 ⅓ Cups (165 g) All-Purpose Flour
  • ¾ Cup (128 g) Chocolate Chips Of Choice
  • ¾ Cup (135 g) Toasty Holiday Peanut M&M’s

Instructions

  • Instructions
    Prepare the browned butter: Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool. You can pop it into the refrigerator or freezer to speed this process up, just be sure to keep an eye on it so it doesn’t freeze. 
  • Combine wet ingredients: In a large mixing bowl, whisk together the browned butter, dark brown sugar, granulated sugar, and creamy peanut butter until smooth. Add the vanilla extract, egg, and egg yolk, and mix until fully incorporated.
  • Incorporate dry ingredients: In a separate bowl, whisk together the salt, baking soda, baking powder, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  • Fold in Chocolate Chips and M&M’s: Gently fold in the Chocolate Chips and Toasty Holiday Peanut M&M’s until evenly distributed throughout the dough.
  • Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for about 10-15 minutes while you preheat the oven. 
  • Preheat the oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  • Shape and bake: Scoop the dough into evenly sized balls, about three tablespoons each, and place them on the prepared baking sheets, spacing them apart to allow for spreading. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
  • Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
Best Practices 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.