Tuesday, June 14, 2011

Peanut Butter Chocolate Chip Cookies

What to do with leftover Valentine's Day candy?  I know it's been quite a while since February, but these M&M's hadn't expired and I was in the mood to experiment with a new recipe.  I stumbled upon Docetto Confections' Monster Cookies and knew I found what I was looking for.

 No surprise here, these cookies came out delicious.  They were light and crisp, crunchy, but not dry.  The peanut butter flavors were sweet and smooth, but did not dominate; so you were also able to taste the oats and chocolate.  Yummy!  I will admit, however, that I found the batter to be a bit slippery which made it difficult to mix in the M&M's.  Luckily I came up with what I would like to think was a pretty clever solution!  See my directions below for more details.

Peanut Butter Chocolate Chip Cookies
adapted from Dolcetto Confections
(3 PointsPlus per serving)


3 Tbsp unsalted butter, softened
⅔ cup white sugar
⅔ cup light brown sugar
1 tsp light corn syrup
1 cup reduced fat peanut butter
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups old-fashioned oats
1¼ teaspoons baking soda
1 cup peanut butter M&M's
1 cup semi-sweet chocolate chips


Preheat oven to 325 degrees F.  Line two cookie sheets with parchment paper and set aside.

Cream the butter, sugar, and brown sugar in a stand mixer fitted with the paddle attachment.  Beat until fluffy, about 3 minutes.  Add the peanut butter and light corn syrup, beat until just combined.  Beat in the eggs and vanilla extract, then add the oats and baking soda- beat until just combined.

If your batter is not slippery you can remove the bowl from the mixer and gently fold in the M&M's.  If you find it difficult to add in the M&M's you can do as I did and remove the batter from the bowl and spread evenly onto your counter.  Take the M&M's not already incorporated and place them on top of your batter, press down firmly.  Next take a round cookie cutter, or an upside down drinking glass, and cut out circles of the dough.
Place dough 1 inch apart on prepared cookie sheets.  Bake until golden, about 18 minutes. The middle of the cookie should still give slightly when pressed. Allow to cool slightly on the cookie sheets, about 5 minutes, before transferring to wire racks to cool completely.  My recipe made about 44 cookies.  (1 serving = 1 cookie, 3 PointsPlus per serving)

Look at how many cookies I made!!


  1. I love m&m's.
    I love recipes that recycle old ingredients too :D
    I think I'm going to have a crack at this over the weekend. <3

  2. Yummm... Peanut butter & chocolate AND peanut butter M&Ms... oh so good! Thanks for sharing :)

  3. I will definitely need to try these-the add ins are great. Tasty picture. buzz

  4. What are leftover M&M's?

  5. I would love to see these beauties on the feature called The Cookie Jar on my online magazine called "Cooking Up a Storm All Over The World!"


    Congrats for winning the Top 9. I don't think I will ever win it, but that is OK.

    Polly Motzko

  6. I just found some Easter candy in my pantry! I am totally going to use it for cookies!

  7. mmmm!! Those look scrumptious!

  8. Thanks everyone for the wonderful comments!

    Alex- go for it!! What kind of candy do you have?

  9. Hey Jess! Its Chloe...we went to Tufts together. So random...but I came across your blog this morning. I have heard of the Capitol Baker but never knew it was you! Small blogging world :)

    Congrats on the Top 9 Foodbuzz!

  10. peanut butter, chocolate, m&ms and oats - prob my favorite 4 things!! i want one now! looks great!

  11. Haha, yes, it's always good to know that candy doesn't expire. I've got a lot of candy that needs to be used up too. Your cookies are one sweet idea. I'd love it if you'd come by and link your cookies up to Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-22.html