Peanut Butter M&M Peanut Butter Cookies.
Adapted from a bbcgoodfood.com recipe
A few notes:
- These, of course, don't have to be Peanut Butter M&M Peanut Butter Cookies, they could be just peanut butter cookies with no additions, or perhaps you'd like to use chocolate chips, of any kind, and have peanut butter and chocolate cookies. Up to you. I understand if you're M&M collection is too small for baking to include them.
- These are excellent with ice cream and would, I'm sure, make an even excellenter ice cream sandwich...just squodge some soft ice cream between 2 cookies and eat quickly before it all drips down your fingers.
Makes around 10
You will need
a baking sheet, lined with greaseproof paper
100g butter, softened
100g peanut butter, smooth or crunchy, your choice
50g demerara sugar
50g caster sugar
100g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g Peanut Butter M&Ms
- As per uuush, preheat the oven to 180°c.
- Now get the butter, peanut butter and both sugars in a nice big bowl and beat with an electric hand whisk if you have one, or a wooden spoon and some sweat if you don't, until everything in nicely combined and fluffy looking.
- Then beat in the egg.
- Sift in the flour, baking powder and bicarb and fold it all together so you have a nice smooth dough.
- Finally gently stir through the M&Ms so they get nice and evenly distributed.
- Now for the baking...lay tablespoonfulls of the cookie dough on your lined baking sheet, leaving a good space in between each one for it to grown big and wide, this might mean you need to bake in a couple of batches....better to do that rather than squish them in too close together and get one giant cookie.
- Bake the cookies for 5 minutes and then take out the tray and give it a good bang on a heat protected surface, like a wooden chopping board. This will make all the air leave the cookies alone and let them get gooey and bendy in the middle.
- Pop them back in the oven as quick as you can and bake for another 5-7 minutes....try not to let them darken very much, you want them only just to be golden round the edges for optimum gooeyness.
- When they're done, leave them on the baking tray to firm up for a few minutes before transferring them to a wire rack to cool just a bit more....just enough time for your ice cream to soften.