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Today is Record Store Day in the US and UK (shout-out to these vinyl record macarons!!) but did you know that it’s also Peanut Butter Cookie Day?
Just like sugar, oatmeal, shortbread, and chocolate chip, peanut butter cookies are an absolute classic. The old-fashioned, fork-pressed variety may be the best-known type of peanut butter cookie, but peanut butter blossoms topped with Hershey’s kisses certainly run a close second.
In the interest of full disclosure, I haven’t always loved peanut butter. An allergy kept me away from peanut products for most of my childhood, and even though I’ve long since outgrown it, it took me many years to try—and even longer to enjoy—anything made with peanuts. Even now, I’ll choose almonds, pecans, or walnuts when it comes to baking or snacking.
That said, I have grown to enjoy this salty, creamy nut butter, even though it might not be my #1 pick. I’m a big fan of noodles, curries, and other savory dishes, and I love any desserts or baked goods which combine PB with chocolate (like these peanut butter-stuffed chocolate muffins!) Oh, and I absolutely adore a soft, chewy chocolate and peanut butter cookie–The Monster and Peanut Butter Cup varieties at Schmackary’s in NYC are two of my all-time faves.
For this recipe, I’ve packed a chewy cookie base with semi-sweet chocolate chips, miniature M&M candies. And since it’s June, I’ve also added rainbow baking chips in celebration of Pride.
These cookies are perfect for bringing to potlucks, picnics, and other summer celebrations. They also freeze well, so they’re an ideal treat to thaw and enjoy whenever a PB craving hits!
Peanut Butter Cookie Tips & Tricks
For best results, make this recipe using a commercial nut butter which contains some sugar. I’m a big fan of Smooth Operator by Peanut Butter & Co., but a classic like Jif or Skippy will work just as well. Avoid oily, peanuts-only “natural” butters if at all possible.
Rainbow baking chips are small, candy-coated chocolate chips, which are often available in the grocery store baking aisle. If you can’t find rainbow chips and don’t have time to place an online order, you can use extra M&Ms or chocolate chips instead. Or, substitute rainbow candy-coated sunflower seeds, or another rainbow candy of your choice.
Do not overbake these cookies! They are best when still soft in the middle, and just slightly brown and crunchy around the edges.
Other Rainbow Recipes You Might Enjoy:
Rainbow Gummy Bears
Rainbow Piñata Cookies
Birthday Cake Marshmallows
For another fun peanut butter cookie recipe, try my oversized quadruple peanut butter cookies, too!
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Rainbow M&M Peanut Butter Cookies
- Total Time: 30-35 minutes
- Yield: 18-20 3 in / 8 cm cookies 1x
Description
Big, bakery-style peanut butter cookies loaded with M&Ms and and chocolate, plus rainbow baking chips in celebration of Pride!
Ingredients
113 grams unsalted butter, softened (1/2 cup / 1 stick)
200 grams granulated sugar (1 cup), plus more for rolling
110 grams light brown sugar (1/2 cup, packed)
130 grams peanut butter* (1/2 cup)
1 egg
1 teaspoon vanilla extract
180 grams all purpose flour (1 1/3 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
175 grams mini M&Ms (1 cup)
175 grams semi-sweet chocolate chips (1 cup)
125 grams rainbow baking chips** (1/2 cup)
Instructions
In a large mixing bowl or the bowl of a stand mixer, mix butter and sugars on medium-high speed until light and fluffy.
Add peanut butter, egg, and vanilla extract to the bowl, and mix on high until well combined.
In a separate bowl, sieve flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing well after each addition.
Stir in mini M&Ms, chocolate chips, and rainbow baking chips, reserving a few of each for the tops of the cookies.
Wrap dough in clingfilm/plastic wrap and transfer to the refrigerator to chill, at least one hour.
Preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat, and set aside until ready to use.
Remove chilled dough from refrigerator. Roll into golf ball-sized balls (you should end up with about 18 total). Roll balls in additional sugar, covering completely.
Place dough balls on prepared baking sheet, and use your fingers to flatten slightly. (Do not crowd your tray, as these cookies will spread! Use a second tray or bake in batches, if necessary.) Press a few extra chips, nuts, or candies into the top of each dough ball.
Bake cookies for 12-14 minutes, or until just lightly golden brown. Do not overbake.
Remove trays from oven and allow to sit for 5-10 minutes before transferring cookies to a wire rack to cool completely.
Store peanut butter cookies in an airtight container at room temperature for up to five days.
Notes
*For best results, use a commercial peanut butter which contains some sugar. Avoid making these with an oily, peanuts-only “natural” peanut butter if possible.
**If you can’t find rainbow baking chips, you can use extra M&Ms or chocolate chips instead. Or, substitute rainbow candy-coated sunflower seeds, or another rainbow candy of your choice.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
