Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (250g) M&M's milk chocolate candies
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Beat 1/2 cup (115g) softened butter, 1 cup (250g) peanut butter, 3/4 cup (150g) brown sugar, and 1/2 cup (100g) white sugar.
  3. Cream for 2-3 minutes until the mixture looks pale and fluffy.
  4. Add 1 large egg and 1 tablespoon vanilla extract. Mix on medium speed until the yellow streaks of egg disappear.
  5. Whisk together 1 1/2 cups (190g) all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Pour the dry ingredients into the wet mixture. Mix on low speed until just a few streaks of flour remain.
  7. Fold in 1 1/2 cups (250g) M&M's and 1/2 cup (90g) chocolate chips using a spatula. Don't overmix, or the cookies will be tough.
  8. Scoop rounded tablespoons of dough onto the prepared sheets. Space them 2 inches apart to allow for natural spreading.
  9. Bake for 10 minutes. The edges should be set, but the centers will still look slightly soft.
  10. Remove from the oven and let them sit on the hot pan for 5 minutes. Wait for the residual heat to finish the center.
  11. Transfer to a wire rack to cool completely. The shells will crackle slightly as they reach room temperature.