Chocolate Chunk PB M&M Cookies

Monday-Shmonday. It's the first day back into the swing of things and it's also the busiest of the week (for me anyways) and so I've decided that the best way to get through Monday is with a big stack of sweet and salty cookies. If you have butter softening on the counter (you can almost always find a couple of sticks on mine) then these cookies take no time at all and make a batch that's perfect for sharing with anyone else suffering from a case of The Mondays.

I use the Chipits recipe off the bag as the base for all my chocolate chip cookie varieties. They make delicious cookies with crispy edges and gooey middles. Don't be afraid to play around with additions such as nuts, toffee bits, M&M minis, etc. I often brown my butter (can't get enough of that nutty flavour it adds) but for today I skipped the browning and just added a healthy scoop of creamy peanut butter. Mmmmm..... peanut butter....

Sorry, back to the task at hand.... chocolate chip cookies are about as versatile as they come - perfect place to play with flavours and combinations. If you're anything like me you'll top them off with a little dash of sea salt because who doesn't love a little salt to offset the sweet. Perfect!

Recipe Adapted from Chipits

  • 1 cup softened butter
  • 1 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp creamy peanut butter
  • 2 eggs
  • 1 1/2 vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 oz semi-sweet chocolate squares, finely chopped
  • 1/2 - 1 cup Mini Baking M&Ms
  • Fleur de Sel, for sprinkling

Preheat oven to 375F. Line baking sheets with parchment paper, or silpat mats if you have them.

In the bowl of a stand mixer cream together the butter and both sugars. Add peanut butter. Add vanilla, then eggs one at a time. Beat on medium-low until light and fluffy.

In a separate bowl mix together flour, baking soda, and salt. Gradually add to wet mixture.

Fold in the chocolate chunks and M&Ms.

Drop by tablespoon (I use 1.5 tbsp ice cream scoop) onto prepared sheet and sprinkle with Fleur de Sel.

Bake 10-12 mins - until edges are golden brown. Middles may seem undercooked but I promise you they aren't. Let cool on baking sheet for just a minute and then transfer to cooling rack until fully cooled.