I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them. Maybe it’s because I like how colorful they make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!
I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking. I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?
Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work. Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.
So, I’m patient… but I’m not THAT patient. I didn’t chill these cookies for 36 hours, I made it about 19 hours. But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!