Ultra Thick and Soft Peanut Butter M&M Cookies

Ultra Thick and Soft Peanut Butter M&M Cookies is a lacto ovo vegetarian recipe with 12 servings. One serving contains 410 calories, 9g of protein, and 25g of fat. For 41 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have baking soda, cornstarch, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Baker Bettie. 109 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 30 minutes. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so outstanding. Try Thick and Soft Chocolate Peanut Butter Cookies (gluten-free), Thick and Chewy Peanut Butter Cookies, and Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting for similar recipes.

Servings: 12

Preparation duration: 18 minutes

Cooking duration: 12 minutes

 

Ingredients:

1 tsp baking soda

1 TBSP cornstarch

1 large egg, room temp

2 cups all-purpose flour

1/2 tsp kosher salt

1 cup light brown sugar, lightly packed

11 oz package peanut butter m&m's

1 1/2 sticks unsalted butter, softened

1 TBSP vanilla extract

Equipment:

hand mixer

mixing bowl

stand mixer

measuring cup

baking sheet

oven

wire rack

Cooking instruction summary:

In the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl with an electric mixer) cream the butter, sugar, egg, and vanilla, beating on medium-high speed until light and fluffy. About 3 minutes. Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, and salt. Beat on low speed until just combined. Scrape down the bowl as needed. Add the M&Ms, and beat on low speed until just combined. Use a large cookie scoop (or 1/4 cup measuring cup) to form large dough mounds. Place about 6 cookies each on an ungreased baking sheets, or sheets lined with parchment or a silpat. Use your hand to flatten the dough just slightly, keeping the cookie dough still very tall. While the oven is preheating to 350F, place the cookie sheet in the freezer for about 5 minutes before baking. This will chill your dough and allow the outside to set before spreading too much while baking.Bake at 350F for 11-12 minutes, or until edges have set and tops look set. The middle will still look undercooked. Cookies firm up as they cool. Let cookies cool on the baking sheets for 10 minutes before serving warm or moving to a cooling rack to completely cool.

 

Step by step:


1. In the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl with an electric mixer) cream the butter, sugar, egg, and vanilla, beating on medium-high speed until light and fluffy. About 3 minutes. Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, and salt. Beat on low speed until just combined. Scrape down the bowl as needed.

2. Add the M&Ms, and beat on low speed until just combined. Use a large cookie scoop (or 1/4 cup measuring cup) to form large dough mounds.

3. Place about 6 cookies each on an ungreased baking sheets, or sheets lined with parchment or a silpat. Use your hand to flatten the dough just slightly, keeping the cookie dough still very tall. While the oven is preheating to 350F, place the cookie sheet in the freezer for about 5 minutes before baking. This will chill your dough and allow the outside to set before spreading too much while baking.

4. Bake at 350F for 11-12 minutes, or until edges have set and tops look set. The middle will still look undercooked. Cookies firm up as they cool.

5. Let cookies cool on the baking sheets for 10 minutes before serving warm or moving to a cooling rack to completely cool.


Nutrition Information:

Quickview
411k Calories
9g Protein
25g Total Fat
39g Carbs
3% Health Score
Limit These
Calories
411k
21%

Fat
25g
39%

  Saturated Fat
10g
63%

Carbohydrates
39g
13%

  Sugar
20g
23%

Cholesterol
45mg
15%

Sodium
334mg
15%

Alcohol
0.37g
2%

Get Enough Of These
Protein
9g
19%

Manganese
0.54mg
27%

Vitamin B3
4mg
24%

Vitamin E
2mg
18%

Folate
59µg
15%

Selenium
10µg
15%

Phosphorus
128mg
13%

Vitamin B1
0.19mg
12%

Magnesium
47mg
12%

Iron
1mg
9%

Vitamin B2
0.16mg
9%

Fiber
2g
9%

Copper
0.17mg
8%

Vitamin B6
0.17mg
8%

Vitamin A
375IU
8%

Zinc
0.98mg
7%

Potassium
226mg
6%

Vitamin B5
0.47mg
5%

Calcium
35mg
4%

Vitamin D
0.3µg
2%

Vitamin K
1µg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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