Hi there! We’ve made it to Saturday, and I think that fact alone calls for a celebration. I’m reverting to my cookie loving-baking-eating ways this weekend, and I hope that you’re ready for a little something sweet, with a Disney twist.
When I’m making (and eating) cookies, my natural inclination is to lean toward something that incorporates chocolate in some form or fashion. This week’s cookie, while it does have a teeny touch of chocolate, deviates from my norm.
Peanut butter cookies remind me of preschool; specifically, of when my kids were in preschool. My mom-in-law, a diehard all things peanut butter devotee, when my kids were little, would bake peanut butter cookies topped with Hershey kisses. It’s so funny what we human beings associate with certain smells; as soon as I pulled out the first tray of cookies, I immediately thought of preschool and those Peanut Butter Blossoms. Yum.
Let’s jump in and get things started by preheating the oven to 350 degrees and allowing a stick of butter to sit on the counter until it comes up to room temp. And pretend that there’s a little bottle of milk in the picture above. Just when I think I have all of the ingredients accounted for, I run across one that I forgot. Sneaky milk.
And you only need one package each of regular and Mini M&Ms. That being said, leftover M&Ms are never frowned upon in my kitchen, so maybe just say that the recipe requires two packages of each and enjoy a little chocolate while your cookies bake.
Grab a large bowl and toss in your dry ingredients. Be sure to mix them completely, and set the bowl aside.
In another large bowl (or the bowl of a stand mixer), drop in the room temperature butter, 1/2 cup each of both granulated sugar and brown sugar, and 1/2 cup of glorious smooth peanut butter. {insert heart eyes emoji here} Ahem.
Cream the whole enchilada until everything is incorporated and the color is lighter in tone.
At this point, the vanilla, egg, and 1 tablespoon of that sneaky milk get added to the bowl. Be sure to mix everything completely.
Grab the bowl of dry ingredients that you set aside earlier and mix it into the wet ingredients just a bit at a time. Remember not to add too much of the flour mixture at one time, or when you turn on the mixer, you’ll have a lovely fresh coat of powdery flour everywhere. And that’s never fun.
After mixing, the dough will be a bit grainier and drier than other cookies doughs might be; this is a-okay. Never fear.
Grab a small bowl out of the cabinet and place roughly 4 tablespoons of granulated sugar in it in which to roll your dough.
Line or spray oil your cookies sheets (I chose to use parchment paper), and get ready to reconnect with preschool again, because it’s time to roll the dough into individual 2-inch balls. It’s like Play Doh, but just a bit softer. And it’s more fun, because this dough eventually becomes cookies. It’s a win-win.
Give each dough ball a roll through the sugar, making sure to coat each completely.
Place each cookie on the lined or sprayed baking sheets. The cookies will need a bit of room to spread, so try to give them a little space.
After about 7 minutes, while the cookies are puffy, carefully pull them out of the oven and press a regular M&M and two Mini M&Ms into the cookie to create a Mickey head.
Pop the cookies back into the oven, and keep an eye on them. The recipe suggest another 2 or 3 minutes in the oven; mine needed more. Just stay close and watch ’em. Pull them out when they’re a light golden brown.
Cool the cookies completely, savor the amazing peanut buttery smell wafting through your kitchen, and gobble them up. And if you don’t want to wait to try one until they’re completely cool, I won’t judge you.
About the time that I was done taking pictures of the freshly baked cookies, my hubby walked into the kitchen and suggested that Mini M&M’s be added to the batter for the little bit of remaining dough. He always has good ideas, so I obliged. And he was right; they were so good.
What are you baking up these days? Let’s share ideas below! If you’re looking for more Disney-inspired recipes, click here to sift through the Saturday Snacks articles. Have a great weekend!
It’s your turn! The recipe is below:
Mickey Peanut Butter Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter, room temperature
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar, more for rolling
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- Nonstick spray or vegetable oil for cookie sheet, optional
- 2 dozen regular M&M’s and 4 dozen mini M&M’s
Directions
- Pre-heat oven to 350 degrees.
- Mix together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
- Add egg, milk, and vanilla; beat until well blended.
- Gradually add flour mixture, mixing thoroughly.
- Spray oil or line a cookie sheet with nonstick liner and set aside.
- Roll dough into 2-inch balls.
- Roll cookies in sugar and place 2 inches apart on cookie sheet.
- Bake until very light brown and puffed, 6 to 8 minutes.
- Remove sheet from oven and lightly press regular size M&M’s into center of each cookie has Mickey’s head, and place two mini M&M’s on either side as Mickey’s ears. Allow cookies to crack slightly when pressing M&M’s into cookie.
- Return cookies to oven for 2 to 3 minutes until light golden brown.
- Remove from oven, cool completely.
Source: Disney Family