Table of Contents
Natural peanut butter can alter the consistency due to its lack of emulsifiers and oil separation, as discussed by Baking Bites on natural versus regular peanut butter in baking.
- Eggs: Make sure your egg and egg yolk are at room temperature. This helps them emulsify better with the fats, creating a smoother dough.
- Flour: Always spoon and level your flour into the measuring cup for accurate results. Too much flour makes cookies dry.
- Baking Powder: Check the expiration date on your baking powder to ensure it’s fresh and provides the necessary lift.
- Peanuts: Dry roasted peanuts offer an extra layer of crunch and deeper flavor in your chunky cookies.
- M&M’s: Feel free to swap M&M’s for other chocolate candies like chopped Snickers or mini chocolate chips.
Equipment
Having the right tools makes baking these chewy chunky peanut butter cookies a breeze!
- Large mixing bowl
- Electric stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1 1/4 inch)
- Wire cooling rack
Instructions
Follow these easy steps to bake a batch of delicious irresistibly chewy chunky peanut butter cookies with M&M’s!
- Prepare Oven and Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking for your chunky peanut butter cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat them with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the creamy peanut butter until it’s smooth and fully incorporated. Then, add the large egg, egg yolk, and vanilla extract. Mix well until everything is combined and the mixture is uniform.
- Combine Dry Ingredients: In a separate small bowl, whisk together the unbleached all-purpose flour and baking powder. This ensures leavening agents are evenly distributed.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. Stop mixing as soon as you no longer see streaks of flour. Overmixing develops gluten, leading to tougher cookies.
- Fold in Inclusions: Use a rubber spatula to gently fold in the coarsely chopped plain peanuts and the M&M’s candies by hand. Distribute them evenly throughout the cookie dough.
- Scoop Dough: Use a 1 1/4 inch cookie scoop or roll the dough into uniform balls. This helps ensure all your peanut butter cookies bake at the same rate.
- Flatten Cookies: Place the scooped dough balls onto the prepared baking sheets, leaving about 2 inches between them. Gently press each cookie with the tines of a fork in a cross-hatch design, or use the bottom of a glass dipped in flour to flatten each cookie to about 1 cm thick.
- Bake: Bake for 12-13 minutes. The edges of the cookies should look set and lightly golden, but the centers will still appear slightly pale and soft. Remember, these chewy chunky peanut butter cookies will firm up as they cool.
- Cool: After removing the baking sheets from the oven, let the cookies rest on the hot pans for 3 minutes. This allows them to finish setting without breaking. Then, carefully transfer them to a wire cooling rack to cool completely.
Pro Tips & Troubleshooting
Achieve perfect results with these tips for your irresistibly chewy chunky peanut butter cookies with M&M’s!
- Prevent Dry Dough: Ensure all wet ingredients, especially peanut butter, are measured correctly. Too much flour is a common culprit.
- Avoid Overmixing: Mix flour until just incorporated. Overmixing develops gluten, which can lead to tough cookies, not the soft chewy texture we want.
- Don’t Overbake: Cookies continue to cook on the hot pan after they leave the oven. Pull them out when the edges are just set.
- Room Temp Ingredients: Butter and eggs at room temperature emulsify better, creating a smoother, more consistent dough.
- Accurate Measuring: Spoon and level flour rather than scooping directly from the bag. This prevents adding too much flour.
- Flattening Cookies: Don’t skip flattening! It ensures even baking and gives these chunky peanut butter cookies their classic appearance.
- Texture too Crumbly: If your dough feels too dry or crumbly, add a teaspoon of milk at a time until it comes together.
Serving, Storage, & Variations
These irresistibly chewy chunky peanut butter cookies with M&M’s are versatile for any occasion.
Serving Suggestions
- Enjoy these delightful cookies warm from the oven with a tall, cold glass of milk.
- They pair wonderfully with a scoop of creamy vanilla ice cream for an ultimate dessert.
- These are fantastic for school lunchboxes, party dessert tables, or just a sweet treat for yourself.
Storage Instructions
- Store your baked cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days.
- Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
- You can also freeze scooped dough balls. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag for future baking.
Variations
- Chocolate Chips: Easily swap the M&M’s for an equal amount of your favorite chocolate chips, like semi-sweet or milk chocolate.
- Other Candies: Get creative with other candies! Try Reese’s Pieces for more peanut butter flavor, or chopped candy bars.
- Spiced: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist to your chewy chunky peanut butter cookies.
- Nutty: Experiment with different chopped nuts like walnuts or pecans alongside or instead of the plain peanuts.
Nutrition Information
Enjoying these delicious irresistibly chewy chunky peanut butter cookies with M&M’s can fit into a balanced diet. Here’s a quick look at the approximate nutrition per serving:
| Nutrition Fact | Amount |
|---|---|
| Servings | 24 |
| Calories | 215 |
Note: This information is an estimate based on the ingredients and assumes 1 cookie per serving. Actual values may vary.
Frequently Asked Questions (FAQ)
Why are my peanut butter cookies dry?
Your peanut butter cookies might be dry from overbaking or using too much flour. Measure flour carefully by spooning it into the cup, and pull cookies from the oven when the edges are just set.
Can I use natural peanut butter?
It’s best to use creamy, processed peanut butter for this recipe. Natural peanut butter often separates, which can alter the texture and consistency of these chewy chunky peanut butter cookies.
Do I have to add the egg yolk?
Yes, the extra egg yolk is crucial! It adds richness and helps create that wonderfully chewy and tender texture in the cookies.
How do I keep cookies from spreading too much?
Ensure your butter isn’t too soft or melted, and chill your dough for 20-30 minutes if your kitchen is warm. Also, make sure your baking powder is fresh.
Can I make these cookies gluten-free?
You can try substituting a 1:1 gluten-free all-purpose flour blend for the regular flour. Look for blends that contain xanthan gum for best results.
Conclusion
You now have the perfect recipe for irresistibly chewy chunky peanut butter cookies with M&M’s! These cookies are a testament to simple baking, delivering a phenomenal chewy texture and an abundance of chunky peanut butter goodness in every bite. Go ahead and encourage your inner baker; this easy, delightful recipe is a perfect treat to share with loved ones or savor all by yourself. Happy baking!
Irresistibly Chewy Chunky Peanut Butter Cookies with M&M’s
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Cookie Scoop
- Fork
- Wire Rack
Ingredients
Main Ingredients
- 6 Tablespoons salted butter Softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/3 cup peanut butter
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup plain peanuts coarsely chopped
- 1/2 cup M&M candies
Instructions
Instructions
- Preheat the oven to 350 degrees F and prepare two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, cream together the softened butter and sugars until light and fluffy, then add peanut butter, egg, egg yolk, and vanilla, mixing well. Incorporate the flour and baking powder until just combined, then gently stir in the chopped peanuts and M&M’s by hand.
- Use a small cookie scoop or roll the dough into 1 1/4 inch balls.
- Gently press each cookie with a fork for a cross-hatch design, or use a flour-dipped glass bottom to flatten them to about 1 cm tall.
- Bake for 12-13 minutes. After baking, let the cookies rest on the pan for 3 minutes before transferring them to a wire rack to cool completely.
Notes
Printable Recipe Card
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A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.
