Peanut Butter M&M Cookies!


It doesn’t get better than this…right!?…I made these cookies last week because I was leaving to visit my sister, brother-in-law, and niece. I know how much they love my baking, so I thought what a great opportunity to create a new recipe. They’re very similar to my monster cookies except there’s no oats or butterscotch chips. I was going to use just M&Ms in them but then didn’t have quite enough, so I threw in half a cup of my favorite Ghirardelli chocolate chips! And I’m sure you could guess this, but they’ve been approved by my 2 year old niece!


I used all butter (unsalted), creamy natural peanut butter, and all brown sugar. They came out so much better than I thought. They are so soft, thick, and very chewy! My favorite!


I ended up making the cookie dough and chilling it for at least an hour and half because I had to go do some errands. I came back, turned on the oven, scooped, and baked. It worked great! You don’t have to chill them that long (20-30 minutes should work fine after scooping, before scooping–chill for about an hour). These cookies turned out oh so yummy!


I can’t believe that summer is almost over! I start my last semester of pastry school next week! It has been so much fun, and I am very excited for this last semester of classes! I will be learning advanced breads and plating desserts as well as running the student-run bakery. I hope you get a chance to make these cookies! They’re wonderfully delicious!



1 cup softened, unsalted butterIMG_1299

1 cup creamy peanut butter

1 ½ cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

2 ¼ cup All Purpose flour

1 tsp. baking soda

1 tsp. salt

1 ½ – 2 cups M&Ms

½ cup Ghirardelli 60% bittersweet chocolate chips



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a mixer with the paddle attachment, cream the butter, peanut butter, and sugar until smooth. There should be no chunks of butter. Do not beat it too long or the cookies will spread.
  3. Add the eggs 1 at a time. Then add the vanilla. Scrape the bowl in between the addition of each ingredient.
  4. Measure all dry ingredients and add them after the eggs and vanilla. Mix on a slow speed a little. Finally, add them M&Ms and chocolate chips until combined.
  5. Scoop to desired size. My cookie scoop gave me yield of about 45 cookies. You can refrigerate for about 20-30 minutes to help decrease spread. Bake for about 10-12 minutes or until done.




Peanut Butter Truffles!


These peanut butter truffles were my favorite of the three truffles I made for my Chocolates & Confections final a few weeks ago. I love peanut butter and chocolate desserts so I thought I’d make a truffle with those flavors for my final. They turned out soo good!

Instead of dipping them in chocolate, I thought I would roll them in peanuts to add some texture and extra peanut flavor. I was very happy with how they turned out and my decision to roll them in peanuts instead of dipping them in chocolate.


Above is my chocolate box that I made for my final. I’ve never made one, and we didn’t get to practice making one in my class. So I guess you could say I was a little nervous with how it would turn out or if it even would. The process of making it was a little stressful, especially because I’m a bit of a perfectionist. However, when I was all finished, I was extremely happy with how it turned out.

I love piping filigree so I knew I wanted to use that to decorate the box. One of the last things we learned in class was how to make chocolate clay and how to make flowers out of it. I enjoyed it so much I thought I would use that as a decoration for my box as well.


It’s not perfect, but I like that about it. Things went wrong in the process of making it, but it’s all in how you cover up your mistakes.


Along with these wonderful peanut butter truffles I made, I also made white chocolate amaretto truffles and coconut joys! These ones were also quite delicious, but the peanut butter truffles were my favorite.

I hope you get a chance to make and enjoy these amazing truffles! They’re very easy to make and worth making!

Here’s the recipe!



4 oz. heavy cream

1 Tbsp. light corn syrup

2 oz. peanut butter

1/2 Tbsp. unsalted, softened butter

7 oz. Dark chocolate (I used Ghirardelli 60%.)

1/2-3/4 cup chopped peanuts

A small amount of dark chocolate for rolling the truffles before coating in peanuts.



  1. Line a 9×9 pan with parchment.
  2. In a small pot, add the heavy cream, corn syrup, and peanut butter and bring to a boil. Stir until peanut butter is melted and no longer in a clump.
  3. Pour over the chocolate. Let it sit for a minute.
  4. Add the butter, and stir until smooth.
  5. Pour into the parchment lined pan. Place plastic over the top so that it is touching the truffle filling. Refrigerate for about 30 minutes to 1 hour or until firm.
  6. Depending on how firm the truffle filling is, you can scoop it right away or put it in the mixer with the paddle attachment for a little bit until it comes together and can be scooped. (Maybe a minute or 2)
  7. Use desired truffle size. I used the smallest scoop I could find. A regular cookie scoop might be a little big. A spoon could also be used if you don’t have a scoop.
  8. Refrigerate for 10-15 minutes. Roll them so they are smooth.
  9. Melt a small amount of dark chocolate (1/4 cup approximately) and coat them with one hand while rolling them in chopped peanuts with the other. (If you have another person to help with this it would go a little easier but not necessary.)
  10. After each truffle is placed in the nuts, let them sit there for a minute or so before taking them out. This gives the nuts a chance to stick onto the truffle.
  11. This recipe yields about 18-20 truffles depending on size.



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