Whatcha Makin' Now?: Chocolate Peanut Butter M&M Cookies

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Tuesday, September 3, 2013

Chocolate Peanut Butter M&M Cookies

Chocolate Peanut Butter M&M Cookies - Use Skippy Dark Chocolate Peanut Butter next time you make PB cookies!

Did you know Skippy has a Dark Chocolate Peanut Butter? It was new to me and I snatched up a few jars last time I was at the store. It's dangerously good; it reminds me of the top layer on classic scotcheroos.

Chocolate Peanut Butter M&M Cookies - Use Skippy Dark Chocolate Peanut Butter next time you make PB cookies!

I knew the best way to truly experience this peanut butter would be in peanut butter cookies. I turned to my go-to PB cookie recipe. It was a good decision. Plus when you put M&M's in any baked goods you know it will be good.

Chocolate Peanut Butter M&M Cookies - Use Skippy Dark Chocolate Peanut Butter next time you make PB cookies!

FYI - this peanut butter is also good on toast, in the morning, for breakfast.

Chocolate Peanut Butter M&M Cookies


2 1/2 cups Skippy dark chocolate creamy peanut butter
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons pure vanilla extract
3/4 bag of M&M's (the 15 ounce bag)

Preheat oven to 350 degrees. Line cookie sheets with parchment or nonstick baking liners and set aside.

In a large bowl, use an electric mixer to beat the dark chocolate peanut butter, brown sugar, and baking soda on medium speed until well blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended. Stir in M&M's.

Chocolate Peanut Butter M&M Cookies - Use Skippy Dark Chocolate Peanut Butter next time you make PB cookies!

Use a cookie scoop to drop dough onto prepared cookie sheets. Do not press down but you can press a few of the leftover M&M's into the top of the cookie so they look pretty after baking. Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 11 minutes. Allow cookie to cool on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely. Repeat with the remaining cookies.

Makes 36-40 cookies.

Source: Adapted from my PB and Chocolate Sandwich Cookies

Printer Friendly Recipe

Chocolate Peanut Butter M&M Cookies - Use Skippy Dark Chocolate Peanut Butter next time you make PB cookies!

More peanut butter...

Peanut Butter Chocolate Chip Cookies

Peanut Butter Cupcakes with Chocolate Mousse Frosting

no bake peanut butter marshmallow bars

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11 comments

  1. Yum, yes please! I'm going to pin this and hope that my grocery store sells this PB!
    Inge
    This Ever Evolving Life

    ReplyDelete
  2. Yum, yes please! I'm going to pin this and hope that my grocery store sells this PB!
    Inge
    This Ever Evolving Life

    ReplyDelete
  3. A cookie that reminds you of a scotcheroo? Sign me up now!

    ReplyDelete
  4. Linking up from OBC Friday nite pin party! Had to pin, g+ and leave a comment these look so good. Deb@Kneaded creations

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  5. Whaa?! I had no idea Skippy (or anyone) made dark chocolate peanut butter. This is like my dream come true =)

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  6. Those cookies look yummy! Ive seen this Skippy Dark PB in the store. Since it says "Natural" on the label, I'm wanting to know if theres a layer of oil on top of the PB that needs stirred up before using it? Or is it like regular PB. Also how does it taste by itself? Thank you!

    ReplyDelete
    Replies
    1. The Skippy Natural is my fav because it doesn't have a ton of oil on the top and doesn't need to be kept in the refrigerator. There is a little bit of oil when you first open it but with a few easy mixes it combines well. Its much easier to work with than the kind that has to stay in the frig.

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  7. These look delicious, just wondering how much flour they need? Thank you Natalie

    ReplyDelete
    Replies
    1. Hi, Natalie! There is no flour in these cookies. I hope you give them a try!

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  8. These look delicious, just wondering how much flour they need? Thank you Natalie

    ReplyDelete
  9. This comment has been removed by the author.

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