Chocolate Peanut Butter M&M Cookies (Print Version)

# Ingredients:

→ Cookie Ingredients

01 - 1 1/4 cups (163g) all-purpose flour
02 - 1/2 cup (57g) natural unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/4 tsp salt
05 - 1 cup (224g) unsalted butter, room temperature
06 - 1/4 cup (70g) creamy peanut butter (not natural)
07 - 1/2 cup (112g) packed light brown sugar
08 - 1/2 cup (104g) sugar
09 - 1 large egg
10 - 1 tsp vanilla extract
11 - 1 cup peanut butter M&Ms, cut in half
12 - 1/2 cup (85g) peanut butter chips

# Instructions:

01 - Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
02 - Combine flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
03 - Cream butter, peanut butter, and sugars until light and fluffy, 2-3 minutes.
04 - Add egg and vanilla extract, mix until combined.
05 - Add dry ingredients to wet ingredients, mix until just combined. Do not overmix.
06 - Stir in peanut butter M&Ms and peanut butter chips.
07 - Scoop dough into 4 tbsp (60g) balls. Refrigerate 30-45 minutes, until firm.
08 - Roll dough, add extra M&Ms/chips if desired. Bake 10-12 minutes, edges set.
09 - Cool on baking sheet 5-7 minutes, then transfer to cooling rack.
10 - Serve. Store leftovers in airtight container, 3-4 days.

# Notes:

01 - Use creamy peanut butter (Skippy or Jif), not natural peanut butter.
02 - Store leftover cookies in an airtight container, 3-4 days.
03 - Freeze cooled cookies up to 3 months, thaw before serving.
04 - For smaller cookies, use 2 tbsp dough, bake 8-10 minutes.

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