I make this basic Peanut Butter Chocolate Chip Cookies all the time, so it is the recipe I went to when I wanted to make some Autumn-y cookies with the new M&M flavour ‘Pumpkin Spice’. I intended to add cinnamon too, but I forgot, so you will have to make them and tell me if cinnamon works or if it is too much. I must admit I don’t usually like the new crazy seasonal flavours in chocolates and sweets. These are ok though and make good cookies! I am not sure why the M&M guy on the front looks so sad.
Peanut Butter, Pumpkin Spice M&M and cinnamon cookies Adapted from the recipe in ‘Relaxed Cooking by Curtis Stone’
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup chunky peanut butter
1 cup light brown sugar
8 tablespoons butter at room temperature
2 tablespoons runny honey
1 teaspoon vanilla extract
1 cup Pumpkin Spice M&M’s
Preheat the oven to 350 degrees F and line baking sheets with parchment paper
Mix flour, cinnamon and baking soda and set aside. Cream the butter and sugar, add the egg, peanut butter, honey and vanilla.
Add the flour mixture and fold in. Mix in the M&M’s.
Use a heaping teaspoon amount per cookie (or more if you like big cookies) and press down gently with a fork. These cookies don’t spread out, so they end up thick and cakey if they are not squashed slightly.
Bake for about 12 minutes, turning the trays halfway, until they are golden but still soft.
Cool for 5 minutes on the trays and transfer to a cooling rack.
I would have taken a photo of more cookies, but there are only two left!
I want to find more seasonal sweeties to make cookies with. I am thinking caramel kisses in a basic cookie base. Do you use fun candy in baking? Do share, no secrets here!