Happy Sunday! After completing our Cookie Stroll, it’s time to pick up our festival treat–these Frosted Peanut Butter Cookies with M&Ms! This year’s prize was a super cute spatula, a tube of mini M&Ms, and a recipe for these cookies. These Frosted Peanut Butter Cookies with M&Ms are delicious peanut butter cookies topped with peanut butter frosting and a sprinkle of mini M&Ms!
Since they are the festival treats, these cookies are not actually availble in the EPCOT. Instead, you receive the recipe card to make them at home. It’s been awhile since I’ve made peanut butter cookies so I was excited to give these a try. They’ve quickly become some of my favorites!
To make the dough, first beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg, mixing until combined. Then, add in the peanut butter, baking soda, and salt. Once combined, gradually beat in the flour on low speed.
Shape the dough into 1-inch balls. Then, roll the balls in granulated sugar and place on parchment paper lined baking sheets, about 2 inches apart. Gently flatten the cookies using the heel of your palm. Place the cookies on baking sheets in the refrigerator to chill for 30 minutes.
Bake the cookies at 350 F for 12-14 minutes or until they’re lightly golden brown. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
To make the frosting, first beat together the peanut butter and butter until creamy. Gradually add in the powdered and salt and beat until incorporated. Add in the vanilla and milk and beat until the frosting is thick and spreadable. Use an offset spatula to frost the tops of the cookies. Then, sprinkle the tops of the cookies with the mini M&Ms.
Enjoy these Frosted Peanut Butter Cookies with M&Ms! Thanks for joining our Cookie Stroll!
Frosted Peanut Butter Cookies with M&Ms
These Frosted Peanut Butter Cookies with M&Ms are delicious peanut butter cookies topped with peanut butter frosting and a sprinkle of mini M&Ms!
Ingredients
Peanut Butter Cookies
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ cup creamy peanut butter
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar, for rolling
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons milk
Decoration
- ½ cup M&M’S Minis
Instructions
Peanut Butter Cookies
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Line two baking sheets with parchment paper. Set aside.
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Place the 2 tablespoons of granulated sugar in a small bowl. Set aside.
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In a large bowl, beat the butter, granulated sugar, and light brown sugar together until light and fluffy.
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Add in the egg and beat until combined. Scrape down the sides of the bowl.
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Add in the peanut butter, baking soda, and salt and beat until fully incorporated. Add in the flour and beat on low speed until combined.
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Shape the dough into 1-inch balls and roll in the granulated sugar.
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Place the dough balls 2 inches apart on the prepared baking sheets. Gently flatten the cookies with the heel of your palm. Place the baking sheets in the refrigerator to chill for 30 minutes.
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Preheat the oven to 350 F.
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Bake the cookies for the 12-14 minutes or until they’re a lightly golden brown. Let the cookies cool for 2 minutes on the baking sheets before transferring to a wire rack to cool completely.
Peanut Butter Frosting
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In a large bowl, beat the peanut butter and butter together until creamy.
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Gradually add in the powdered sugar and salt and beat until combined and the mixture has slightly thickened. Add in the vanilla and milk and beat until the frosting is thick and spreadable.
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Use an offset spatula to frost the tops of the cookies. Sprinkle the tops of the cookies with the M&M’S minis.
Recipe Notes
Recipe courtesy of Disney Parks