Peanut Butter M&M Cookies

These are delicious peanut butter cookies, containing peanut butter M&M's. They are Valentine M&M's because I had them on hand, leftover from V-day. They had a great texture, thick and chewy. Instead of the PB M&M's in this, one can use regular M&M's, Reese's Pieces candies, chocolate chips or more PB chips.

Peanut Butter M&M Cookies  

adapted from I Am Baker

1 cup (2 sticks / 227 g) unsalted butter, room temperature
1½ cups (300 g) light brown sugar, packed
½ cup (129 g) creamy peanut butter
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (240 g) peanut butter chips
2 cups (376 g) Reese's pieces (I used closer to 1 cup)

1.  Line 2 large baking sheets with parchment paper. Set aside.

2.  To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and peanut butter. Beat on medium-high speed until light and creamy (about 3-5 minutes). Add the vanilla extract. Mix to combine. Add the eggs one at a time, mixing well between each addition.

3.  In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet ingredients. Mix on low until just combined. Fold in the peanut butter chips and M&M's or Reese's pieces.

4.  Chill the dough in the refrigerator for 15 minutes. Preheat the oven to 400°F. Using a ¼ cup cookie scoop or measuring cup, scoop the dough out onto the prepared baking sheets, about 3 inches apart. Using your hands or the bottom of a glass dipped in sugar, slightly flatten each ball of dough. (These cookies don't spread.)

5.  Bake for 8-10 minutes, or until the edges are set and the tops are golden brown. The center of these cookies will be gooey, but they will continue to bake out of the oven.

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