Tuesday, September 5, 2017

Peanut Butter, Brown Butter M&M Cookies

The original recipe said it made 18 cookies, so I doubled this right away. I got almost 4 dozen deliciously crunchy cookies

Peanut Butter, 
Brown Butter M&M Cookies

1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, browned and cooled
¾ cup light brown sugar
¼ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
½ cup peanut butter
¾ cup M&Ms  Beth used crispy

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

2. In another medium bowl, using an electric mixer, beat the browned butter with sugars on medium speed until pale, about 2 minutes. Add egg and vanilla and beat until just combined. Add the peanut butter and beat until well combined. Reduce speed to low and add in the dry ingredients. Mix until just combined. Using a rubber spatula, fold in the M&Ms. Chill dough for at least an hour, preferably two.

3. When ready to bake, preheat oven to 350 degrees F. Remove dough from fridge and let sit out for 10 minutes. Using a medium cookie scoop, scoop out cookie dough and roll into balls. Place balls on parchment lined cookie sheets, about 2 inches apart. To get the criss-cross, use a fork to gently press down on the cookies.

4. Bake cookies 12-13 minutes, until lightly browned on the edges. Let cookies cool on cookie sheet for 10 minutes before moving to a wire rack.

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