It’s like *everywhere* I turn (on Pinterest and in the Wal-Mart garden center) I see succulents. Apparently, succulents are the in thing for gardening right now because Pinterest says so.
And I am like whhaaaa??? What are these thingie plants that don’t need a lot of water??? Why have I not ever heard of a succulent and how can I grow pastel-colored walls of them all over my house so we won’t have to go through the torture of remodeling???
And I’m not even sure I am comfortable using the word succulent when I am talking about a plant and not a butter-coated lobster tail, and most definitely not when I am talking to the garden center boy at Lowe’s, because I feel this word is way too sexy for the plant world. I wish they would name it something else so my life wouldn’t be such a struggle.
Let’s change this subject that is going nowhere fast and talk about these uber kid-friendly cookies.
It’s like two cookies in one. I’m kind of loving the texture because you bite into chewy peanut butter heaven, then you go crunch on the bottom, but not super crunch, just enough crunch to make the soft seem very soft.
Are you getting me today?
I would not say they were succulent or anything, but just darn good cookies nonetheless.
My notes:
–I used mini M&Ms but you could definitely swap for regular size.
–I like to strategically place a few M&Ms on the top of each cookie by lightly pressing them into the dough before baking. This ensures color on the top and makes them prettier.
–I used milk chocolate chips, but I had in mind to use semisweet for a richer flavor and darker color. I was out of them, though, when I went to the pantry, so milk chocolate it was.
–I baked these for 14 minutes. The top was just set and the bottom will get slightly crunchier.
–These are fairly big cookies.
- 1 cup butter, softened to room temperature
- 3/4 cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 cup milk or semisweet chocolate chips, melted and cooled
- 1 cup mini M&Ms
- ½ cup peanut butter
- Preheat oven to 350 degrees. Beat the butter and both sugars until light and fluffy. Add eggs and beat until mixed. Beat in the vanilla. Mix together the flour, salt, baking soda, and cornstarch in a large bowl. Slowly add to batter and mix just until blended.
- Remove 2½ cups dough to another mixing bowl and stir in the melted chocolate until mixed.
- Mix in the peanut butter to the remaining dough in first bowl. Stir in the M&Ms by hand.
- Drop a 1 tablespoon of chocolate cookie dough (I use a 1 tablespoon measure cookie scoop) onto parchment paper-lined baking sheet . Press down slightly to flatten. Place a tablespoonful (1 scoop) of the peanut butter dough on top of each chocolate cookie dough mound and press down slightly. Leave about 1-2 inches between cookies. Bake 14 minutes or until cookies are just set in the middle and firm on the bottom. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 2 -2½ dozen.
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