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Holiday M&M Peanut Butter Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
Servings: 24 cookies
Calories: 424kcal
Author: Lord Byron's Kitchen
If you can't indulge a little at Christmas time, then there is just no point! These soft and chewy, chocolatey Holiday M&M Peanut Butter Cookies are certainly indulgent! Not only are they one of the best cookies ever, but they are massive as well! Brighten up your cookie platter with these colourfully festive treats!
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Ingredients

  • 1 cup butter, softened
  • 1 cup smooth peanut butter, room temperature
  • 1 teaspoons vanilla extract
  • 1 1/2 cups brown sugar, lightly packed
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups mini M&Ms
  • 1 1/2 cups mini semi-sweet chocolate chips
  • 1 tablespoon coarse sanding sugar, optional

Instructions

  • In a large bowl, beat the butter and light and fluffy.
  • Add the peanut butter and beat to combine.
  • Add the brown sugar and regular granuated sugar. Beat into the butter and peanut butter mixture.
  • Beat in the eggs one at a time. Once you get to the third egg, only add the egg yolk and beat it in to incorporate. Remember to discard the egg white from the third egg.
  • Next, beat in the vanilla extract.
  • Measure the flour, baking soda and baking powder, and salt into the bowl. Beat on low speed until just incorporated.
  • Add in the mini M&Ms, the mini semi-sweet chocolate chips, and the candy sprinkles. Use a sturdy spatula to fold these into the cookie dough mixture.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • When ready to bake, preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
  • These cookies are big, so portion out 2 tablespoons of the dough using a spring handle cookie scoop. Scoop mounds of dough directly onto the prepared baking sheet, leaving at least 2 inches of space between each ball.
  • Bake for 12 minutes.
  • Remove the cookies from the oven and immediately sprinkle each cookie with a little bit of coarse sanding sugar.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to finish cooling.

Nutrition

Calories: 424kcal | Carbohydrates: 52g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 239mg | Potassium: 224mg | Fiber: 3g | Sugar: 35g | Vitamin A: 316IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg