Ingredients
Equipment
Method
Instructions
- Cream together 1 cup of softened butter and 1 cup of smooth peanut butter until light and fluffy.
- Gradually add 1 cup of brown sugar and 1 cup of granulated sugar, mixing until smooth.
- Add 3 large eggs one at a time and 1 tablespoon of vanilla extract.
- Sift together 2.5 cups of flour, 1 teaspoon of baking soda, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt, then mix into the wet ingredients.
- Gently fold in 2 cups of mini M&Ms and 1.5 cups of mini semi-sweet chocolate chips.
- Cover and refrigerate the dough for 30 minutes.
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Portion dough onto baking sheets, leaving space between each cookie.
- Bake for about 12 minutes, until golden at the edges.
- Cool on baking sheets for around 10 minutes before transferring to wire racks.
Nutrition
Notes
For best results, use conventional peanut butter and ensure all ingredients are at room temperature.
