Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk chocolate M&M's

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In the mixer bowl, cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Be careful not to overmix!
  6. Gently fold in the M&M’s using a spatula.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for thick cookies.
  8. Scoop dough balls (about 3 tablespoons each) onto the prepared sheets, spacing them 2 inches apart. Gently flatten the tops slightly, pressing a few extra M&M’s onto the top of each ball if desired.
  9. Bake for 10–12 minutes. The edges should be set and lightly golden, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.