Peanut Butter M&M Cookies

I stumbled upon this peanut butter M&M cookie recipe last summer when I was craving something indulgent but didn't want to make a huge batch. The combination of brown butter, gooey peanut butter center, and candy-coated chocolate creates this incredible cookie that's both familiar and special. They've become my go-to when I need to impress without spending all day in the kitchen.

My neighbor dropped by as these were cooling on the rack, and the smell alone convinced her to stay for coffee. After one bite, she actually closed her eyes and said, "I need a minute with this cookie" before asking for the recipe. Sometimes the simplest recipes create the most memorable reactions.

Simple Ingredients

• Brown butter: Taking time to brown the butter adds a nutty, caramel-like flavor that elevates ordinary cookies
• Peanut butter: That frozen dollop in the center melts into a gooey surprise that makes these special
• Peanut Butter M&Ms: They add color, crunch, and extra peanut butter flavor in one ingredient
• Room temperature eggs: Critical for proper incorporation into the butter mixture
• Quality chocolate chips: Use the best you can afford since chocolate is a prominent flavor

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Cookie Creation

Peanut Butter Prep

Freezing the peanut butter dollops is genius and shouldn't be skipped. This allows the peanut butter to stay intact when you wrap the dough around it. The first time I made these, I rushed this step and used room temperature peanut butter - it squished everywhere and created a mess. Now I freeze them for at least 30 minutes, which makes assembly so much easier and creates that perfect molten center when baked.

Butter Browning

Watch the butter carefully as it transforms from yellow to golden to amber. It'll foam up and then gradually develop little brown specks at the bottom of the pan. The aroma changes from buttery to nutty when it's ready. I've burned butter more times than I care to admit by getting distracted. Now I keep the heat medium-low and never leave the stove during this step. Those brown bits are flavor gold - make sure to scrape them all into your bowl.

Cooling Period

Let the brown butter cool until it's no longer hot but still liquid. If it's too hot when you add the egg, you'll end up with scrambled egg in your cookie dough. The first time I made these, I rushed this step and had tiny bits of cooked egg in my dough. Now I use the cooling time to prepare my other ingredients, making the process more efficient.

Dough Handling

Mix this dough gently and just until combined. Overmixing develops gluten, which makes cookies tough instead of tender. I use a rubber spatula instead of a mixer for folding in the dry ingredients, which gives me better control. The dough will be slightly thicker than regular cookie dough due to the brown butter, but still soft and scoopable. If it seems too dry, your brown butter might have reduced too much during browning - add a teaspoon of milk to adjust.

Assembly Technique

Flatten each dough ball, place a frozen peanut butter dollop in the center, then carefully wrap the dough around it, making sure there are no cracks where peanut butter could leak out. Flatten the filled ball about 3/4 of the way down - this helps them spread properly while baking. I've found that wetting my hands slightly prevents the dough from sticking to them during this process.

Baking Precision

Watch these cookies carefully during baking - the difference between perfect and overdone happens quickly. They should be golden brown on the bottom but still look slightly underdone on top when you pull them out. The residual heat will continue cooking them as they cool. I start checking at 8 minutes, though 10 is usually perfect in my oven. Don't be tempted to bake them longer or you'll lose that gooey center.

My teenage son brought three friends over after school last week, and they devoured these cookies in minutes. One boy actually asked if I could teach his mom how to make them, which I consider the ultimate compliment from a perpetually hungry 15-year-old. Sometimes the simplest recipes become the biggest hits.

Perfect Pairings

Serve these cookies slightly warm with a glass of cold milk for the ultimate treat. For dessert, try them with a scoop of vanilla ice cream sandwiched between two cookies for an elevated ice cream sandwich experience. During game days, I serve them alongside salty snacks like pretzels for that perfect sweet-salty balance. My kids love them as an after-school snack with hot chocolate during winter months.

Flavor Variations

Try different nut butters in the center - almond butter or cookie butter creates interesting flavor variations. Swap the peanut butter M&Ms for caramel ones and use a caramel center instead of peanut butter for a different surprise inside. Add a sprinkle of flaky sea salt on top before baking to enhance all the flavors. Last month I tried adding chopped roasted peanuts to the dough for extra crunch and peanut flavor, which was a big hit with my more texture-focused friends.

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I've made these peanut butter M&M cookies for everything from after-school snacks to dessert for dinner guests, and they never fail to impress. There's something magical about the combination of brown butter's nuttiness with the sweet-salty peanut butter center that makes them irresistible. My daughter has started requesting them for bake sales at school because they "make everyone go crazy," which I consider high praise from the elementary school crowd. Sometimes the most memorable cookies aren't the most complicated ones - they're the ones that surprise you with a little something special in every bite.

Frequently Asked Questions

→ Why can't I store this cookie dough?

This dough contains brown butter which solidifies as it cools. The dough needs to be baked right away while it has the perfect consistency, or the cookies won't spread properly.

→ How do I know when the butter is properly browned?

The butter will turn a golden amber color and give off a nutty aroma. Keep stirring constantly to prevent burning, and remove from heat once you see brown bits forming at the bottom of the pan.

→ Can I use crunchy peanut butter instead of smooth?

Yes! Crunchy peanut butter works well and adds extra texture to the center. Just make sure it's at room temperature for easy scooping.

→ Why do my cookies look underdone?

These cookies should look slightly underdone when removed from the oven. They continue cooking on the hot baking sheet and will set up perfectly as they cool.

→ Can I use regular M&Ms instead of Peanut Butter M&Ms?

Absolutely! While peanut butter M&Ms complement the peanut butter center, regular M&Ms or any variety will work well in this recipe.