Although I have over 20 years of baking experience, I cannot create recipes. When I am in the mood to bake, I take a look at my pantry. I pick my key ingredients and start searching for recipes online.
On this particular morning, I decided to use the left over M&M Minis from my husband’s homemade double chocolate cake with whipped vanilla icing. I wasn’t in the mood for chocolate or blondie dough. Nor did I want a large batch of cookies. Most peanut butter cookie recipes yeild about 24 to 28 cookies. So, I searched for a Peanut Butter M&M Minis Cookie recipe.
During my search, I came across a few food bloggers. My process of elimination was each recipes ingredient list. Since I did not have chocolate chips, I choose a recipe by Sally’s Baking Addiction.
At first, I was concerned that Sally’s recipe called for 1/4 a cup of granulated sugar instead of 1/2 cup like the brown sugar. In my experience, most peanut butter cookie sugar measurements are equal. Instead of going against Sally’s recipe, I trusted the process. After I folded the minis into the dough, I let it chill for 30 minutes in the fridge.
While the dough was chilling, I baked krinkle cut fries and reheated homeade chicken tenders. My family’s lunch preheated the oven.
While the boys ate, I put the first round of cookies in the oven. As a rule of thumb, I placed 5 cookies on parchment paper. After 9 minutes, I kept the cookies on the parchment paper and slid them onto a cutting board. While they cooled, I put the next round of cookies in the oven.
After they cooled, I transfered the cookies to a large Rubbermaid container. To prevent sticking, I separated each layer of cookies with wax paper. I used to put a slice of bread at the bottom of my container to keep the cookies soft. I stopped doing that, because the cookies kept sticking together.
Overall, I made 28 cookies. They tasted delicious. The cookies were soft. The peanut butter did not over power the Minis. Since the cookie did not spread much, the small cookies are a little thick. They are more filling than they appear.
By the way, I did not realize the recipe called for salted butter. When I noticed, it was too late to add 1/4 teaspoon to the flour. If you don’t have salted butter, your cookies will come out fine.
Have you tried a Sally’s Baking Addiction recipe? If so, how did it come out?