Bakery-Style Peanut Butter M&M Cookies

In the bowl of a stand mixer, cream together butter and both sugars. Once creamed, add peanut butter, egg and vanilla and mix until thoroughly combined.

In a separate bowl, fully incorporate the dry ingredients (flour through oats). Slowly add the dry into the wet ingredients until just combined. Mix in the mini chocolate chips and refrigerate dough for at least an hour, up to 24 hours.

Remove from fridge and let the dough come to room temperature. Preheat the oven to 350 F.

Scoop cookie dough into 2 inch balls and place on a cookie sheet lined with parchment paper or a Silpat. Make sure to leave at least 2 inches in between them. Press 5 or 6 M&M’s into each cookie and use your fingers to shape them back into place. They should be about 2 inches wide and ½ inch tall.

Bake for 7-8 minutes or until they look almost done. The key is to take them out of the oven before you think they are done. Let cookies cool on the pan for 2 minutes before moving them. If you try moving them before they set, they may break apart. Be patient!