The combo of peanut butter and chocolate has to be one of the most perfect combinations of all time. I couldn’t resist taking my classic Soft Peanut Butter Cookie and turning it into a huge peanut butter chocolate party. Chocolate, party of 2? Oh yes, I went there, adding twice as much chocolate as a normal chocolate chip cookie. It wasn’t enough for me to have just chocolate chips. I also had to have miniature M&Ms too. Have I mentioned that I adore chocolate? 😉
These soft and chewy peanut butter cookies are packed with tons of chocolaty goodness.
Soft Peanut Butter Cookies with M&Ms and Chocolate Chips Recipe
(Makes 28 cookies)
Note: Requires 3 hours time to chill the cookie dough.
- 1 can (14 ounce can) sweetened condensed milk
- 3/4 cup reduced fat peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 and 1/4 cups Bisquick
- 1 cup chocolate chips
- 1/2 cup mini M&Ms
- In a large bowl, mix the sweetened condensed milk, peanut butter, egg, and vanilla extract together.
- Gradually stir in the Bisquick.
- Gently stir in the chocolate chips.
- Chill the dough for 3 hours (in order to firm up the dough so you can roll the dough into balls).
- Preheat the oven to 350 degrees F.
- Roll the chilled dough into tablespoon sized balls and top them with a few mini M&Ms each.
- Bake for 8 to 10 minutes.
- Let them rest for 5 minutes and then remove them to a cooling rack.
Store them in an air tight container at room temperature or freeze them in a freezer friendly bag.
Ah, yes, a one bowl wonder! All the ingredients go into one bowl so you only have that bowl to clean up. Is it bad if I decide to make a cookie based on how many dirty dishes I have to wash? Mix all of the wet ingredients together and then add in the Bisquick. The cookie dough will be very thick and sticky. I’m gonna go with a big “duh.” The primary ingredients are sticky sweetened condensed milk and thick peanut butter. 😉
Then add in those sweet chocolaty chips. At this time I usually grab a few to munch on. I need to make sure they’re still good. 😉 I didn’t forget about those adorable mini M&Ms. Those come later.
I like to roll the cookie dough into balls because they come out nice and round once they’ve baked. In order to roll them you’ll need to chill the dough for at least three hours so that it firms up enough to roll them. The below picture is the peanut butter cookie base that I used for my Soft Peanut Butter Cookies, which is of course still an awesome peanut butter cookie. They are a peanut butter lover’s dream! However today I’m dreaming about peanut butter AND chocolate (again, for those not taking notes, that is quite possibly one of the best duos of all time). 🙂
Once the dough has chilled, roll it into tablespoon size balls. Now here comes the mini M&Ms. Gently press a few mini M&Ms on the top of each raw cookie.
Why did I use regular size chocolate chips but mini size M&Ms? No good reason at all. I had them both on hand. Although I think the mini sized M&Ms do fit better than regular sized ones on top of the cookie. At the end of the day you can use any chocolate in any size you want, and you can’t go wrong. 🙂
Now what we have here is mad amounts of chocolate, with a side of peanut butter. That was my goal. Chocolate is the star flavor and peanut butter is side kick.
Mmm, melted chocolaty goodness. Hi, my name is Tina and I’m a chocoholic. 🙂
I’m a sucker for soft and chewy cookies and these are ridiculously soft.
The only thing missing from this picture is a tall glass of milk. 🙂
Adapted from: All Homemade Cookies
Note: Not a paid advertisement for Betty Crocker’s Bisquick. I’m just sharing my opinion.