Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!
‘Tis the season for holiday baking! But I know that some holiday baking recipes can be overwhelming.
Which is why I am sharing this super easy, yet festive and delicious chocolate dipped peanut butter cookie recipe!
I love a good cookie. Chocolate chip, Reese’s Smores Cookies, white chocolate macadamia nut, sugar cookies, Birthday Cake Cookies, Snikerdoodle, double chocolate chunk, Mint Chocolate Chip; the list is never ending.
But one of my new favorites is this; my Oatmeal Peanut Butter Cookies.
I found the peanut butter M&M’s and knew immediately that I needed to make a new cookie. It was feeling like fall (way too early in my opinion, but I can’t argue with mother nature), so I decided on a peanut butter cookie.
But peanut butter cookies are basic. Yes, I said it.
So, I decided to add some oats! Because texture, flavor, health. 😉
I was so pleasantly surprised by the outcome! A soft, chewy cookie and an added crunch and burst of peanut butter with the M&Ms. YUM!
Preheat the oven to 350 degrees.
To start you want to cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time. Mixing really well in between each addition.
Next, mix in the vanilla extract and peanut butter.
Add in the dry ingredients: oats, flour, salt and baking soda. Mix well.
Stir in the M&Ms.
Use a small ice cream scoop to drop cookie dough onto a parchment lined baking sheet. You may want to press some M&Ms into the tops of the cookies.
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup white sugar
1 cup creamy peanut butter
1 1/2 cups all purpose flour
1 teaspoon salt
1 3/4 cup quick oats
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 (11.4 ounce) bag of peanut butter M&Ms
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, use a mixer to cream together butter, brown sugar and white sugar until light and fluffy. This will take a few minutes.
Add in eggs, one at a time, mixing well in between each addition.
Mix in vanilla extract and peanut butter.
Add oats, flour, baking soda and salt to wet ingredients and mix until combined.
Stir in M&Ms. You may wish to reserve some of the M&Ms to top the cookies with.
Scoop cookie dough onto baking sheet, leaving space in between each cookie.
Bake for 10-12 minutes until golden brown.
Allow to cool