Better than the Bakery Peanut Butter M&M Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 cup Brown sugar
  • 1 cup Milk chocolate m&ms or chocolate chips
  • 1/4 tsp Salt
  • 3 tbsp White sugar, granulated

• Dairy

  • 1/2 cup Butter

Found on reallifedinner.com

Description

Ingredients

• 1 cup Brown Sugar
• ½ cup Peanut Butter, I like creamy
• ½ cup softened Butter
• 1 large Egg
• 1¼ cup All-Purpose Flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt, I use coarse sea salt, its the bomb
• 1 cup milk chocolate M&Ms or chocolate chips
• 3-4 tbsp granulated white sugar for dipping

Directions

• Preheat oven to 375 degrees
• Prepare two cookie sheets by lightly spraying them with cooking spray and setting them aside
• In a large mixing bowl or in your stand mixer, cream the brown sugar, peanut butter and softened butter for 1 min. Add egg and cream mixture for an additional minute.
• Add flour, baking soda, baking powder and salt, Mix until well combined, Stir in M&Ms or chocolate chips.
• Use a cookie scoop to scoop out dough to make a dough ball, dip top of dough ball in granulated sugar and then place cookie dough balls, 2-3 inches apart on cookie sheet. (I like to use a large cookie scoop for these cookies so they look like they are from the bakery.)
• You can place a few more M&Ms on top of cookies if desired
• Bake for 9-10 minutes at 375 degrees or until cookies are starting to turn light brown on the edges.
• Let cookies remain on cookie sheet for 2-3 minutes before transferring to a cooling rack.