Ingredients
Method
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Using a hand or stand mixer, beat the butter on high speed for 1 minute until creamy.
- Add the brown sugar and granulated sugar to the butter, and beat on medium-high speed for 3 minutes until smooth.
- Add the egg and beat until fully incorporated, about 1 minute.
- Mix in the peanut butter and vanilla extract, then beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then fold in the mini M&Ms.
- Cover the dough and refrigerate for 1–2 hours (up to 3 days) to chill.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Roll the dough into 1.5 Tablespoon-sized balls (about 30–35g each). For extra M&Ms, press some into the tops before baking. Arrange the dough balls 2 inches apart on the baking sheets.
- Bake for 12–15 minutes, or until the edges are lightly browned but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These cookies are a soft, peanut buttery treat packed with M&Ms. Be sure to chill the dough for the best texture!