Peanut Butter Chocolate Chip Cookies with M and Ms

• 1 cup butter, softened
• 1 jar peanut butter
• 1 ½  cup white sugar
• 1 cup firmly packed brown sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 ½  cup all-purpose flour
• 1 ½  teaspoon baking soda
• 1 teaspoon baking powder
• ½  teaspoon salt
• Chocolate chips
• M and Ms

Instructions

1. In a large bowl beat together butter and peanut butter using an electric mixer until well combined.
2. Add sugars and continue to beat until fluffy. Add egg, milk, and vanilla extract and mix until smooth. Add flour, baking soda, baking powder, and ¼ teaspoon of salt and mix just until blended.
3. Stir in chocolate chips and m and ms (as many or as few as you’d like).  Drop by spoonful on ungreased cookie sheet.
4. Bake at 350 degrees F for 10 to 12 minutes. Do not over bake.  

Truth be told, this is from a recipe I found on Pinterest.  I adjusted it enough to claim it as my own.  

I'll even post a picture.

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The BEST peanut butter cookies 

"These peanut butter cookies are the best ones i've ever had"

                                                     quote from Stefany Pratt
 I made 96 of these, but here is the original recipe of 48 cookies.

• 2 cups unsalted butter
• 2 cups crunchy peanut butter
• 2 cups white sugar
• 2 cups packed brown sugar
• 4 eggs
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon baking soda

The Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

These are best with milk. They are Really good. When I made them, they needed no adjustment from the recipe.

contributed by: William Pratt

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