M&M’s peanut butter brookies
Part brownie and part cookie, these M&M’S PB Brookies are a tasty one-two punch of chocolate and peanut butter, a mashup that will knock your socks off.
duration
1 hour and 15 minutes
yield
16
difficulty
medium
Recipe Ingredients:
Brownie Cookie Dough:
3/4 all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 egg white (reserve yolk for Step 4)
½ tsp vanilla extract
M&M’S Peanut Butter Minis Cookie Dough:
1 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/3 cup unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup M&M'S Peanut Butter Minis, divided
Directions:
Prep Time: 30 minutes
Standing Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour and 15 minutes
Brownie Cookie Dough: In medium bowl, whisk together flour, cocoa powder, baking soda and salt.
In large bowl, using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg white and vanilla until smooth. Stir in flour mixture until just incorporated. Cover and chill dough for at least 30 minutes.
M&M’S Peanut Butter Minis Cookie Dough: Meanwhile, in medium bowl, whisk together flour, baking soda and salt.
In large bowl, using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg yolk and vanilla until smooth. Stir in flour mixture until just incorporated. Stir in half the M&M’S Peanut Butter Minis. Cover and chill for at least 30 minutes.
Preheat oven to 350˚F.
Divide brownie cookie dough into 16 portions and roll into balls.
Divide M&M’S cookie dough into 16 portions and roll into balls.
Press together 1 brownie dough ball and 1 M&M’S cookie dough ball to form bigger dough ball. Transfer to parchment paper–lined baking sheet; press to flatten slightly. Repeat with remaining cookie balls to make 16 big cookies.
Sprinkle remaining M&M’S Peanut Butter Minis over cookies.
Bake for 10 to 12 minutes or until lightly golden around edges, and tops are set. Let cool on pan for 2 minutes, then transfer to wire rack to cool completely.
Tip: For loaded Brookies, add chopped peanuts, chopped dates or white chocolate chips to the dough.
Nutrition Facts
Per 1 brookie (1/16 of recipe)
Calories 220
Fat 10g
Saturated Fat 6g
Cholesterol 30mg
Sodium 135mg
Carbohydrate 30g
Fiber 1g
Sugars 18g
Protein 3g