Peanut Butter Chocolate Chunkers

 Hello followers of Goddess of Baking! This is Lauren one of Merlot’s friends and a fellow baker. Today I am a guest Blogger for Goddess of Baking!

Today we were hanging out and were thinking that we wanted to make some spring/Easter cookies for this weekend. Since I am visiting, I am at my mothers and don’t have my own kitchen here. After some begging and pleading, we were given the okay to use the kitchen. That meant that we were given a time limit and only had the kitchen for and hour and a half before my mother needed it back to cook dinner. This meant a search through the All-American Cookie Book that was in the kitchen to find a recipe that could be made without a trip to the store. We decided on this recipe but wanted to make sure we had enough time. This meant substituting the chocolate chips for M&Ms and skipping the steps at the end where they are rolled in more peanuts and chocolate. The recipe said that it only makes 35 cookies – it lied, we ended up with over 4 dozen cookies! But it was worth it because these cookies are soft and chewy and taste exactly how a peanut butter cookie should taste plus who doesn’t love M&M’s?

Peanut Butter- Chocolate Chunkers – Adapted from The All-American Cookie Book by Nancy Baggett

Yield: 4 Dozen

Ingredients:

2 ½ Cups Flour

1 Teaspoon Baking Soda

¼ Teaspoon Salt

1 ¼ Cups Smooth or Crunchy Peanut Butter (we used crunchy)

1 Cup (2 sticks) Unsalted Butter, slightly softened

1 ½ Cups Light Brown Sugar, packed

2/3 Cup Sugar

2 Large Eggs

1 Tablespoon Light Corn Syrup

2 Teaspoons Vanilla–  I accidentally only put in 1 tsp

1 Cup of M&M's, we used both regular and peanut in Easter colors

Directions:

1. Preheat the oven to 350degrees F. Grease several baking sheets or coat with non-stick spray. (we used parchment paper)
2. Cream Peanut butter, butter, brown sugar, and sugar until well blended and fluffy, about 2 minutes
3. Add the eggs, corn syrup, and vanilla, beat until well blended
4. Add the flour, salt, and baking soda, and mix until incorporated
5. Stir in 1 cup of M&Ms, we used both peanut and regular chocolate.
6. Drop or shape tablespoon size dough balls on to a prepared cookie sheet
7. Bake for 12-14 minutes or until lightly golden brown.
8. Let them cool for 10 min.
9. Enjoy!!