Peanut Butter Candy Corn M&M's Cookies

 

You see those up ^^^ there??  They're pretty amazing!  They totally gave me the inspiration for today's recipe!  Candy Corn M&M's were out last year for Halloween season and due to my love of white chocolate, I snatched up a bag right away!  Last week when I was out doing my weekly cruise around Target, I noticed they were back out in the Halloween aisles.  The wheels immediately started turning because they belonged baked in something yummy!  Then it hit me...PEANUT BUTTER COOKIES!  To say they turned out amazing is an understatement!  The combo of yummy peanut butter chewy, yet crispy cookie with a punch of white chocolate is so yummy!

This is a GREAT base peanut butter cookie recipe and are yummy all on their own!  They have a very similar texture to Mrs. Field's famous peanut butter cookies.  And when Candy Corn M&M's aren't in season, substitute with your favorite white chocolate chip! :)

Enjoy!

Peanut Butter Candy Corn M&M's Cookies

2 1/2 Cups Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, softened
2 Cups (1 - 16 oz container) Peanut Butter
1 1/4 Cups Sugar
1 1/4 Cups Brown Sugar
3 Eggs
2 Tsp Vanilla
1 Bag Candy Corn M&M's

Preheat oven to 325 degrees.  In medium bowl, whisk together flour, soda, powder, and salt - set aside.  With mixer, cream together butter, peanut butter and sugars until nice and fluffy.  Add eggs, one at a time, and then vanilla.  Slowly add in flour mixture until combined (don't over mix).  Stir in M&M's.  Cover bowl and refrigerate for at least 15 minutes.  Drop dough by rounded teaspoonfuls (I use a standard cookie scoop) and then flatten with the back of the scoop in the middle (I keep my dough in the refrigerator between batches).  Bake for 16-20 minutes (mine were perfect at 17.5), until edges are just starting to brown - do NOT over bake.  Let cookies cool on pan for 5 minutes before transferring to cooling rack.

*Yield: Approximately 6 Dozen Cookies