It’s finally here, my favorite season of the year, Fall! I love the cooler temperatures and the changing colors of the leaves during this time, not to mention it’s football season..Yaay!
And while everyone else is making everything pumpkin and apple right now, I’m off in another direction, marching to the beat of a different drummer, going towards….wait for it…..peanut butter! Ah yes, the creaminess and peanutty deliciousness of peanut butter.
Even though you can enjoy peanut butter all year round, Fall always reminds me of this easily available creamy delight. You think it might have something to do with my mom always making me peanut butter and jelly sandwiches for school lunches? Nah, I didn’t think so either {smile}.
What’s not to love about peanut butter? The way it sticks to the top of your mouth when you eat it, how easy it is to walk around the house doing your chores while you lick it off a spoon (I know you do!), and it’s good for you too.
Peanut butter is my favorite workout supplement as its high in protein and low in sugar, 7 grams of protein and 3 grams of sugar per 2 Tablespoons. Compared to non-fat vanilla yogurt which has about 17 grams of sugar per 6 ounce serving. Another reason I quit buying flavored yogurts and only buy Fage plain non-fat Greek yogurt or make my own, but that’s a whole ‘nother blog post.
Today, it’s all about peanut butter! Well, peanut butter cookies, but they’re made with peanut butter! And instead of plain peanut butter cookies, I added another taste of Fall with candy corn M&M’s. How much more Fall do these cookies need to be? The candy corn M&M’s and peanut butter are the perfect blend of Fall flavors.
So while everyone else is on the pumpkin and apple wagon, jump on over with me and enjoy a little creamy peanut butter goodness while watching the leaves change colors…
Soft & Chewy Peanut Butter Cookies
Ingredients
1 cup unsalted butter, room temperature
½ cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 cup creamy peanut butter (can also use chunky peanut butter)
2 cups flour, sifted
¼ teaspoon salt
½ teaspoon baking Soda
½ teaspoon baking powder
1 tablespoon cornstarch
1 bag of Candy Corn M&M’s (9.90 ounces)
Directions
Preheat oven to 350F degrees.
Spray cookie sheets with non-stick spray. Set aside.
In a large mixing bowl, combine softened butter with white and brown sugars until creamy.
Add vanilla, eggs, and peanut butter until well blended.
Sift together flour, salt, baking soda, and cornstarch in a separate bowl.
Mix dry ingredients a little at a time with peanut butter mixture until blended thoroughly.
Mixing by hand, add in candy corn M&M’s, blending throughout dough mixture.
Drop tablespoon size balls onto prepared cookie sheet.
Using a wetted fork, gently press cookie with fork tines. You don't want to make too flat as these cookies will spread while baking. You should have a criss cross design on top of each cookie.
Place cookie sheet in oven for 10 minutes. Or until cookies show a little bit of browning around the edges.
Remove cookies from oven and let cool on cookie sheet for 5 minutes before placing them on a wire rack to cool completely.
After cookies have completely cooled, store in an airtight container.
Will stay fresh for about 1 week (if they last that long).
*Helpful Hints*
- All measurements are US
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