If you’re a fan of thick, gooey, chocolate-filled cookies you’re not going to want to put this cookie down. Believe me! After making these peanut butter chip cookies and peanut butter cup cookies I knew I had to whip up another epic cookie recipe. But truthfully, what’s not to love about peanut butter & chocolate together in cookie form?! If you’re looking for a cookie with unbeatable taste, and a little sweet and salty in each bite you won’t want to miss out on making these! You can scroll down to the recipe card for the full list of ingredients and measurements.
Mini M&Ms: I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer. ? Chocolate Chips: Semi sweet or dark chocolate is what we love. Quick oats: the quick oats give the cookie an overall better texture than the old fashioned oats. Creamy Peanut Butter: I love using a smooth, creamy peanut butter (like Jif or Skippy) as opposed to a natural peanut butter. Natural peanut butter tends to dry out the cookie. Peanuts: extra chunks of peanuts help make these cookies extra pea-nutty and delicious! Cake flour: is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour. Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT! Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
Be sure to scroll down to the recipe card for the full recipe instructions.
Tips and Variations
Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest! Use any M&Ms size or variety you love! Stir in 1/2 cup chopped pretzels if you’re looking for even more of a salty/sweet flavor combination. You can make the cookies smaller. Adjust baking time as needed. You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe. Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
