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In the interest of full disclosure and honesty, I'll admit that I raided the Halloween candy before Halloween in order to make these cookies. But, hey, we had bought three full bags of Halloween candy, and we just don't get that many trick-or-treaters.
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This particular recipe uses peanut butter M&Ms to make peanut butter cookies even more peanut-buttery. However, I can't imagine how chopping up mini snickers or butterfingers wouldn't improve regular chocolate chip cookies!
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Double Peanut Butter Cookies
Makes 2 dozen cookies
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1/2 cup sugar
1/2 cup own sugar, packed
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter M&Ms
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Beat the butter in an electric mixer for two minutes. Add the own and white sugar, and mix for another two minutes. Beat in the peanut butter and egg.
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Combine the flour, baking soda, baking powder, and salt. Mix into the wet ingredients one cup at a time, and then fold in the M&Ms. Wrap the dough in plastic and chill for three hours in the refrigerator.
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Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Shape the dough into small balls and place them evenly spaced on the baking sheet. Flatten them with the bottom of a glass. Bake them until golden own, about 12 minutes.
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Cool on the baking sheets, and transfer to a wire rack to cool completely.
