½cupclassic creamy peanut butteri.e. Jif, Skippy, etc.
½cupunsalted buttersoftened
¾cuppacked light brown sugar
¾cupgranulated white sugar
2large eggs
1teaspoonpure vanilla extract
3cupsor 360g all-purpose flour
½teaspoonsalt
½teaspoonbaking soda
2cupspeanut butter M&Ms
Instructions
Preheat the oven to 350 degrees Fahrenheit and prepare 2 large cookie baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the peanut butter, butter, brown sugar, and sugar until light tan and smooth.
Add the eggs and vanilla extract to the butter mixture and blend in until smooth, scraping the sides down as needed.
In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, and baking soda until combined.
Add the flour to the creamed butter mixture. Mix in until fully combined and no streaks of flour remain, scraping down the sides as needed while mixing.
Stir the M&Ms into the cookie dough until combined.
Scoop the cookie batter onto the prepared baking sheets in scant 2-tablespoon scoops. Bake the cookies for 11-13 minutes, or until golden on the bottom.
Cool the cookies on the sheets for 5 minutes. Move the cookies to wire cooling racks and cool until at room temperature. Enjoy!
Notes
Cookies last covered in an airtight container for 3-4 days. They can also be frozen in a freezer-safe container for up to 3 months. Just defrost at room temperature for 10-20 minutes before enjoying.
Plain, peanut, or a mixture of M&M types can substitute for the peanut butter M&Ms.