Ingredients
- and 1/4 cup s (156 g) all-purpose flour(spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup(8 Tbsp;113 g) unsalted butter, softened to room temperature
- 1/2 cup(100 g) packed light or darkbrown sugar
- 1/4 cup(50 g) granulated sugar
- large egg, at room temperature
- 1/4 cup(188 g) creamypeanut butter(see Note)
- teaspoon pure vanilla extra ct
- and 1/4 cup s (250 g) mini M&Ms
Instructions
- More Peanut Butter, Less Flour: This recipe uses more peanut butter and less flour than most traditional peanut butter cookies. Did you know that peanut butter acts as a binder in cookie doughs? This means that you don’t need much flour and adding more would actually dry the cookies out. Stick with the measurements below for the softest results.
- Brown Sugar + Granulated Sugar: Using more brown sugar than white keeps the cookies soft and moist, while a little granulated sugar helps them spread just enough. It’s the same balance I rely on in many of my soft cookie recipes.
- Creamy Peanut Butter Is Best: Creamy peanut butter produces a smoother, softer cookie. Crunchy peanut butter tends to make cookies overly crumbly. You can use either processed or natural peanut butter both work but note that natural peanut butter will produce crumblier cookies that spread a bit more. For best results, I recommend processed creamy peanut butter like Jif or Skippy.
