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.
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.
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.
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
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