Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup creamy peanut butter
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini M&M’s
- 1 cup mini chocolate chips
Special Equipment Needed:
- 2 large baking sheets
- Parchment paper
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In the bowl of an electric mixer, beat together peanut butter and butter until creamy, about 2 minutes.
4. Add both sugars and beat until light and fluffy, about 3 minutes.
5. Add eggs, one at a time, beating until combined.
6. Beat in vanilla extract.
7. Gradually add flour mixture, beating until just combined.
8. Gently fold in M&M’s and chocolate chips.
9. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, about 2 inches apart.
10. Bake for 10-12 minutes, or until edges are lightly golden.
11. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Temperature: 375°F
Serving Size: 24 cookies
Nutritional Information:
Calories: 200
Fat: 11g
Carbohydrates: 22g
Protein: 4g
Substitutions for Ingredients:
- For the peanut butter, you can use almond butter or sunflower seed butter.
- For the butter, you can use coconut oil.
- For the M&M’s, you can use any type of candy you like.
- For the chocolate chips, you can use white chocolate chips or butterscotch chips.
Variations:
- For a crunchy cookie, add ½ cup chopped peanuts.
- For a spiced cookie, add 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
- For a fruity cookie, add ½ cup chopped dried fruit.
Tips and Tricks:
- Make sure the butter is softened before adding it to the mixer.
- Don’t overmix the dough or the cookies will be tough.
- Let the cookies cool completely before transferring them to a wire rack.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a variety of other cookies.
- Place the cookies in a jar and tie a ribbon around it for a gift.
Garnishes:
- Sprinkle with sea salt for a sweet and salty combination.
- Drizzle with melted chocolate.
Pairings:
- Serve with a glass of cold milk.
- Serve with a scoop of ice cream.
Suggested Side Dishes:
- Serve with a fruit salad.
- Serve with a green salad.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake for an additional 2 minutes.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment used are clean and sanitized.
Food History:
Peanut butter cookies have been around since the early 1900s. It is believed that the first recipe was published in a cookbook in 1903.
Flavor Profiles:
These cookies have a sweet and nutty flavor with hints of chocolate and candy.
Serving Suggestions:
- Serve as an after-school snack.
- Serve as a dessert with a scoop of ice cream.
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