I think the invention of peanut butter and chocolate together is genius, and these chocolate peanut butter calls are a prime example of this!
As I was putting my Christmas cookie list together (by the way, this is NO easy task), I found this recipe. I usually make my go to peanut butter cookie recipe with a chocolate kiss placed on the top after it comes out of the oven. Being a favorite with my family, they have always made the list.
The addition of mini M&M’s is the “icing on the cake”, so to speak. I added 1 cup of peanut butter, as opposed to the ¾ cup called for in the recipe. After I added the confectioners’ sugar it seemed like it needed more, and the extra ¼ seemed to do the trick.
I used my 1 tablespoon scoop for the dough, and it made 30 cookies. I dipped the balls in Baker’s semi-sweet chocolate and drizzled with extra chocolate after they set. I placed mine in the refrigerator for about 15 minutes to chill.
I served these at my son’s “100 days of storms” reveal party at his art gallery. If you get a chance, go to his Instagram page @davidmacomber_dotcom and check out his artwork. I’m a very proud Mom, I know, but his work is amazing, and you are in for treat!
My daughter-in-love said they are her new favorite cookie. You have to love compliments like that…I know I do!
- ½ cup unsalted butter (115 grams) room temperature
- 1 cup * creamy peanut butter (185 grams)
- Pinch of kosher salt
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360 grams)
- ½ cup mini M&M’s (100 grams)
- 16 oz. semi-sweet chocolate (I used Baker’s semi-sweet chocolate)
Beat the butter on medium speed in a large mixing bowl until smooth and creamy (about two minutes).
Add the peanut butter, salt, and vanilla extract. Mix until everything is combined and creamy. With your mixer on low speed, slowly add the confectioners’ sugar until combined. It will be a little crumbly,
but will come together when you add the M&M’s. Work the dough with your hands. As you mix them in, and the dough will become soft and easier to work with.
Scoop into one inch round balls and place on a parchment lined cookie sheet. Chill in the refrigerator for half an hour. While the balls are chilling chop the chocolate and place in a double boiler until the chocolate has melted, and smooth and creamy.
After the peanut butter balls are chilled, dip them in the chocolate one at a time. Tap off the excess chocolate and place on the parchment lined sheet pans. Put the extra chocolate in a squeeze bottle and work the bottle back and forth over the dipped chocolate balls, making a design on the top (shown in the above pictures).
You really need to make these, and I think they will be your new favorite too (or at least on the top five of your list)!!
These cookies were inspired by Sally McKenney’s Peanut Butter M&M’s truffles. Check out her Instagram page @Sallysbakeblog (you’ll be glad you did!)