Chocolate Dipped Peanut Butter M&M Cookies
Soft and chewy peanut butter cookies covered in Mini Peanut Butter M&M’s and dipped in smooth milk chocolate. These Chocolate Dipped Peanut Butter M&M Cookies are loaded with peanut butter and chocolate in every bite and are surprisingly easy to make.
Servings: 20 cookies
Ingredients
- 1 cup salted butter melted. You can use unsalted if you prefer!
- 1 cup creamy peanut butter not natural style
- 1 ½ cups light brown sugar packed down
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 ⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp corn starch optional but ensures the cookies stay nice and soft
- ½ tsp kosher salt
- 2 cups Mini Peanut Butter M&M's
- 10 oz Ghirardelli milk chocolate melting wafers for dipping
Instructions
- In a large bowl, whisk together the melted butter and peanut butter until smooth. Add the brown sugar and granulated sugar and mix until fully combined. Add the eggs, egg yolk and vanilla extract and mix until smooth.
- Add the flour, cornstarch, baking soda, baking powder and salt. Mix just until combined, do not over mix. Scoop the dough into 20 evenly sized cookie dough balls. Roll or press the tops and sides of each cookie dough ball into the Mini Peanut Butter M&M’s. Place the cookie dough balls on a baking sheet lined with parchment or wax paper. Cover and chill for 30 to 45 minutes. While the cookie dough is chilling, preheat the oven to 350°F.
- Arrange 4-5 chilled cookie dough balls on a parchment lined baking sheet, leaving room between each cookie for spreading. Bake for 10 to 11 minutes, or until the edges are set and the centers still look slightly underbaked.
- **Optional** As soon as the cookies come out of the oven while they're still hot take a glass or bowl and place over the cookie and gently scoot it in a circle to reshape into a perfect circle. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely before dipping.
- Melt the Ghirardelli milk chocolate melting wafers according to the package directions, stirring until completely smooth, and allow to cool for 5-10 minutes.
- Line your counter or a baking sheet with wax paper. Spoon about 1 tbsp of melted chocolate directly onto the wax paper, then place a cooled cookie on top and gently press the bottom into the chocolate. Repeat with the remaining cookies and allow the chocolate to set completely. Once the chocolate has hardened, gently peel each cookie away from the wax paper and enjoy!