Yes, I picked out the greens and oranges from two bags of M&M’s. Such measures are perfectly applaudable on or around St. Patrick’s day.
These chewy, bite sized peanut butter cookies were exceptionally complimentary to the flavor and shape of classic M&M goodness. Needless to say, they were almost gone from the tray so quickly that I had to hunt down the host of the party that I attended to make sure he got to try one.
I left the very last one for my boyfriend on a notebook on his desk, and shortly thereafter all that was left were the buttery remains:
Over all, these were delicious and easy to pull-off; a classic wet ingredients/dry ingredients cookie recipe that I adapted from TheCurvyCarrot, which they had adapted from someone else, who had adapted it from someone else, who probably adapted it from a recipe that they found right on a bag of M&M’s in the first place. Classics like this don’t need much tweaking, so long as the secret ingredient is love (and a bit of holiday cheer). Erin Go Bragh, from your favorite nice Jewish girl in her East Village kitchen!
- 1 and ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons cream
- 1 and ½ cups M&M’s
- Preheat the oven to 350 degrees.
- In a large bowl, combine the flour, salt, and baking soda, whisking until combined. Set aside.
- With a standing or electric hand mixer fitted with a paddle or dough attachment, cream the butter on medium high speed until smooth, about 1 minute. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.
- Reduce the mixer speed and add the egg, vanilla, and cream, mixing until completely combined. Slowly add the dry flour mixture, until one solid, even ball of dough is formed.
- Using a rubber spatula, gently stir in the M&Ms until evenly distributed.
- Drop the cookie dough by rounded tablespoons onto 2 baking sheets lined with parchment paper, and bake the cookies until lightly golden around the edges, 9-10 minutes. Let cool completely.