Here is a link to the bike ride that Stacey is riding in that we are working on this fundraiser for. America's Most Beautiful Bike Ride. I remember when she first told me about it, it sounded so pretty and scenic. But, then comes the work! I am glad she will be staying in Utah for a while after the ride to enjoy the scenery and reward herself after all this training.
Here is the last in my series of recipe from Mary Swanson's Big Hearted Cookbook. The fundraiser will start this Thursday, with some of the most amazing treats you have ever seen. I really don't know how I am going to keep from bidding on all of them myself! This recipe was a little different for me, the ingredients are listed in weight, not quantity. I've always wanted to try a recipe that gave weight measurements. Why? I don't know, I guess because it's something I have never done. It was a little more tedious, but the cookies did turn out perfect! The only change I made to the recipe, was using M&M's. The cookbook used chocolate chunks, and when you have M&M's, that's what you use! And, I did not know this until I made them, but Truckin' Man has never had a cookie with M&M's!
Peanut Butter M&M's Cookies
***Note (I am providing the equivalent that I used, based on my scale)
8 oz. butter (2 sticks)
6 oz. granulated sugar (3/4 cup)
10 oz. light brown sugar (1 1/4 cup)
10 oz. creamy peanut butter (1 cup plus 2 tablespoons)
3.4 oz egg (2 eggs)
1 tsp. vanilla
10 oz. all-purpose flour (1 1/2 cup)
1/4 oz. baking soda (3/4 tsp.)
1/2 tsp. salt
12 oz. M&M's
Preheat oven to 350 degrees. Cream together the butter and sugars on low speed, until creamy and no lumps remain. Add the peanut butter and continue to mix on low speed. Add the vanilla and eggs slowly. Mix until completely combined.
In separate bowl, mix together the dry ingredients. Add to the cream mixture, mixing on low speed until combined. Add the M&M's, mixing until M&M's are evenly mixed through the dough.
Drop by tablespoons unto ungreased cookie sheet. Bake for 10-15 minutes, or just until turning golden. Cool for several minutes on cookie sheet, then transfer to baking rack.
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