Peanut Butter M&M Cookies

I was a baking fool today.  I made an awesome Summer Strawberry Cake and baked a big batch of cookies.  My boyfriend takes his lunch to work, so I try to add homemade goodies to his lunch box as often as I can.  At the grocery store today, we picked up a big bag of M&M’s that were destined to join a batch of peanut butter cookie dough.  I just adapted a standard peanut butter cookie recipe from allrecipes.com, and added M&M’s.  I used Crisco butter flavored shortening, because I had it, and I didn’t have any butter at room temperature when I wanted to make these, but feel free to use butter, or a combination of butter and shortening.

What You’ll Need:

• 1 cup shortening (or butter)
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 bag of M&M’s (I used a 14 oz bag)

Method:

1. Cream together shortening, peanut butter and sugars in your stand mixer. Add eggs and mix until incorporated.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to the creamed butter in 3 batches.
3. Stir in (by hand) the M&M’s.  If you use your mixer to do this, you’ll break up the M&M’s into a hot mess.
4. Roll into 1 inch balls and put on baking sheets. Flatten each ball slightly with the palm of your hand. Bake in a preheated 350 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

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