My favorite flavor of the new M&M “bakery” line is the peanut butter cinnamon roll flavor. Eating one of the M&Ms conjured up the taste of my favorite sandwich: peanut butter apple butter on cinnamon swirl bread. There was no apple butter element in the M&Ms, but the peanut butter and cinnamon really worked. Cinnamon in a candy that isn’t Red Hots or Big Red? That actually tastes like cinnamon? And then adding peanut butter? Sign me up.
I thought briefly about trying to do something other than cookies with these, but… cookies won out. A brown butter peanut butter cinnamon cookie with those M&Ms just sounded like the right thing to do. So voila.
I also was going to try and incorporate the apple butter element, but the inspiration didn’t strike. I’ve been a bit creatively blocked, and I’m not enjoying it. These photos feel uninspired, I’m not sure what to write about them, etc, etc.
But these cookies were tasty, so I will take that as a win. At least I can bake even when I am otherwise creatively blocked up. Just stick to the ol’ reliable flavors.
I’ve been talking about the bakery flavor in a few posts now. So to conclude the little series, I have to say I’m pretty impressed by all of the flavors. But the peanut butter cinnamon roll flavor is the best.
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PinIngredients
- ½ cup salted butter browned
- ⅓ cup creamy peanut butter (not natural)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1¼ cups all-purpose flour
- 1 cup Peanut Butter Cinnamon Roll M&Ms (or chocolate chips)
- flaky salt for topping
Instructions
Start by browning the butter. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool completely for about 15-20 minutes.
Preheat oven to 375 F. Line two cookie sheets with parchment paper.
Place the peanut butter and cooled brown butter together in a stand mixer fitted with a paddle attachment. Beat about 1 minute until combined. Add both sugars and beat again 2-3 minutes until creamed. Add in egg and vanilla and mix.
Slowly mix in dry ingredients, being careful not to over mix. Fold in M&Ms.
Using a cookie scoop, scoop dough into balls and place 5-6 on a large cookie sheet. Sprinkle with flaked salt.
Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle with extra salt after they’re done baking and let them cool on the cookie sheet for 5-10 minutes to help the center finish setting.
Notes
Adapted from The Salted Sweets