Peanut Butter Treats

I found this peanut butter M&M cookie trick while just playing around in my kitchen last year. I wanted something yummy but smaller batch. When you mix the nutty browned butter with that soft peanut butter middle and crunchy candy shells, you get something that's totally next-level. They've become what I make when I want people to think I worked harder than I actually did.

My next-door neighbor walked in while these were sitting out and the aroma alone got her to hang around for a cup of joe. She took one bite, shut her eyes and went, "I need a moment with this cookie" before asking how to make them. It's funny how the easiest treats often get the best reactions.

Basic Components

• Brown butter: Spending that extra minute browning makes regular butter taste like toffee and takes these cookies up a notch
• Peanut butter: The frozen chunk in the middle turns all melty and gives that wow factor
• Peanut Butter M&Ms: These bring fun colors, some crunch, and extra nutty flavor all at once
• Room temperature eggs: Super important for mixing everything smoothly
• Quality chocolate chips: Grab the good stuff here since you'll really taste the difference

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Cookie Assembly

Peanut Butter Setup

Don't rush freezing those peanut butter drops. This trick keeps everything neat when you wrap dough around them. My first try with room temp peanut butter was a total disaster - it went everywhere! Now I freeze them at least 30 minutes and everything works smoother, plus you get that perfect runny center after baking.

Butter Magic

Keep an eye on your butter as it changes from yellow to gold to brown. It'll bubble up before tiny brown flecks appear at the bottom. You'll smell when it's done - goes from just buttery to almost like hazelnuts. I've ruined more batches than I can count by walking away. These days I keep the heat lower and stay put. Those brown bits are flavor gold - scrape them all in!

Cooling Down

Let that brown butter cool till it's just warm, not hot. If it's too hot when the egg goes in, you'll cook parts of it. I made that mistake once and got egg bits throughout my cookies. Now I use cooling time to get everything else ready, which makes the whole process faster.

Working With Dough

Stir this dough just until mixed. Too much mixing makes tough cookies instead of soft ones. I use a spatula instead of a mixer for the dry ingredients, which works better. The dough's a bit thicker than usual because of the brown butter, but still soft enough to scoop. If it seems too crumbly, your butter might have cooked down too much - a splash of milk fixes it.

Putting It Together

Push each ball of dough flat, drop the frozen peanut butter in the middle, then carefully fold dough around it making sure there aren't any gaps where filling could escape. Press the ball down most of the way so they spread right. I've found slightly damp hands keep the dough from sticking while you work.

Baking Right

Don't take your eyes off these cookies while they bake - they can go from perfect to overdone really fast. They should look golden on bottom but slightly soft on top when you take them out. They'll finish cooking as they cool. I start checking at 8 minutes, though 10 usually works in my oven. Don't leave them in longer or you'll lose the gooey middle.

When my kid had friends over after school recently, they wolfed these down in seconds. One actually asked if I'd show his mom how to make them - pretty much the best compliment a hungry teenager can give. It's funny how the easiest treats often turn into everyone's favorites.

Tasty Companions

These cookies taste amazing while still warm with cold milk on the side. For a fancier treat, put some vanilla ice cream between two cookies for a next-level ice cream sandwich. On game days, I put them out with salty pretzels for that sweet-salty combo everyone loves. My kids go crazy for them with hot cocoa when it's cold outside.

Flavor Twists

Switch up the filling with almond butter or cookie butter for something different. You can swap peanut butter M&Ms for caramel ones and use caramel inside instead of peanut butter for another surprise. A tiny sprinkle of fancy salt on top before baking makes all the flavors pop. Last month I threw in some chopped peanuts for extra crunch, which my friends who like more texture really enjoyed.

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I've whipped up these peanut butter M&M cookies for everything from kids' snacks to dinner party desserts, and they always get raves. There's something truly special about how the nutty brown butter works with that sweet-salty peanut butter inside. My little girl now asks to make them for school sales because they "make everyone go crazy" - high praise from the playground crowd! Sometimes the cookies people remember aren't the fanciest ones - they're just the ones with a little surprise in each bite.

Frequently Asked Questions

→ Why shouldn't I chill the cookie dough?

Brown butter hardens as it cools. If you hold off baking, the dough sets too much, and your cookies won't spread properly.

→ How can I tell when the butter's ready?

It'll smell nutty and turn golden with small brown bits at the pan's bottom. Stir consistently so it doesn't burn, and take it off heat quickly.

→ Can I swap smooth peanut butter for crunchy?

Totally! Crunchy peanut butter adds nice texture. Let it sit at room temperature, so it's easier to scoop and spread.

→ Why do my cookies still look raw?

Pull them out when they're slightly undercooked. They'll continue setting up on the hot tray while cooling down.

→ Is it okay to use regular M&Ms instead?

Of course! Peanut butter M&Ms play well with the filling, but plain or even other types will still taste great.