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Holly Jolly Peanut Butter Cookies

by on November 19, 2010 · 13 comments

Last Sunday Fuzz and I went for a late lunch at the neighborhood Starbucks, where much to my delight someone had abandoned the Sunday paper. I haven’t subscribed in a while and miss getting those Sunday coupons, so I was very happy that my Sunday paper fairy had left those behind as well. There were a few good coupons, but most importantly, a cookie recipe. It was called Holly Jolly Peanut Butter Cookies, and I made a batch today.

M&M peanut butter cookies

I tried to find the recipe on-line and it appears on what I guess is a top secret M&M website called Bright Ideas. I would have never heard of it had I not Googled the Holly Jolly cookies, but it’s a treasure trove, so have fun bouncing around on it if you’re looking for ways to use candies.

I did change the recipe quite a bit and have re-typed it to reflect my changes.

— I used unsalted butter instead of a Parkay stick

— Increased the salt by ¼ teaspoon to make-up for the missing Parkay stick

— Added 1 cup Hershey Milk Chocolate Chips and 1 cup Reese’s Peanut Butter Chips (milk chocolate chips always go so well with peanut butter, right?)

— Omitted M&Ms from inside the cookie and just stuck them on the outside of the hot cookies. Sticking them on at the end helps keep them from cracking in the oven (like the one on the right in the photo above which I cooked), and they do adhere if you stick them on while the cookies are hot.

— And finally, I changed the name since mine are so very, very different.

Holly Jolly Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Peanut butter cookies decorated with Christmas colored M&Ms
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • 1 cup all-purpose flour (4.5 oz)
  • 2/3 cup old-fashioned rolled oats
  • 1 - 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (use 1/4 if using salted butter or spread)
  • 1 cup crunchy peanut butter
  • 1 stick (4 oz) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 -1/4 teaspoons vanilla extract
  • 1 cup milk chocolate chips (plus another cup of Reese's chips -- optional)
  • Handful(s) of holiday M&Ms
Instructions
  1. Preheat oven to 350°F.
  2. Combine flour, oats, baking powder and salt in a bowl and set aside.
  3. Cream the peanut butter, butter, and both sugars in large mixing bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Using lowest speed of mixer or by hand, stir in the flour mixture.
  4. Stir in chocolate chips and peanut butter chips. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft.
  5. As soon as you pull the cookies from the oven, scatter holiday M&Ms on top. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely. Makes about 36 cookies depending on what your idea of a 1 inch ball is.

Jolly Holiday Peanut Butter M&M Cookies

1 cup all-purpose flour (4.5 oz)
2/3 cup old-fashioned rolled oats
1 – 1/2 teaspoons baking powder
1/2 teaspoon salt (use 1/4 if using salted butter or spread)
1 cup crunchy peanut butter
1 stick (4 oz) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 -1/4 teaspoons vanilla extract
1 cup milk chocolate chips (plus another cup of Reese’s chips — optional)
Handful(s) of holiday M&Ms

Preheat oven to 350°F. Combine flour, oats, baking powder and salt and set aside. Cream the peanut butter, butter, and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Using lowest speed of mixer or by hand, stir in the flour mixture. Stir in chocolate chips and peanut butter chips. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. As soon as you pull the cookies from the oven, scatter holiday M&Ms on top. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely. Makes about 36 cookies depending on what your idea of a 1 inch ball is.

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Published on November 19, 2010

{ 13 comments… read them below or add one }

Darlene November 19, 2010 at 2:27 pm

Thanks for the hint to stick the M&Ms on immediately after baking, because I always thought that cracked M&Ms ruin the appearance of cookies. My son would love these, but I’ll have to wait until after wrestling season.

the blissful baker November 19, 2010 at 2:29 pm

i’m going to bookmark this so i can bake them for the holidays. they look great!

Melissa November 19, 2010 at 8:45 pm

I cut out this recipe too from last weekend’s paper; I just hadn’t gotten to making them yet. How are they texture-wise? Chewy or crisper? Thanks for the link to the “secret” site!

Anna November 19, 2010 at 9:23 pm

They were kind of like regular criss-cross peanut butter cookies. I overbaked some of mine and actually liked the overbaked ones the best because they were crispier. The ones that weren’t overbaked were kind of soft and tender in the middle with crispy edges.

Lee November 20, 2010 at 6:09 pm

They look good how many does this recipe make

Lee November 20, 2010 at 6:10 pm

Sorry i just saw 36 cookies

AJ November 20, 2010 at 6:49 pm

I find that overbaked is always best for peanut butter cookies; when you put ‘em in your mouth all the “butter taste” squeezes out! I have no idea why this seems to happen only with peanut butter cookies for me; pretty sure it’s psychological.

I’m all holiday-ed up this year, so these cookies fit right in! Now to find your recipe from last year of the white chocolate chip, salted cookies — a hit during the holidays!

Also, you must have a good pumpkin log recipe around here somewhere… (off to search!)

lindsay November 20, 2010 at 9:30 pm

oh these for sure make me holly jolly! I can’t get enough PB and chocolate combos. ;)

Eric S. November 21, 2010 at 9:48 am

I too cut out and tried the recipe and the M&Ms broke and burned the bottom and sides of my cookies where the chocolate hit the cookie sheet. I also think there were to many M&Ms in the cookies, I would take your recommendations next time and place only a few M&Ms on the top of each cookie. Thanks again for your version, I printed it out and will try it the next time I bake them.

Anna November 21, 2010 at 10:04 am

Oh, the perils of M&M cookery. Eric, I’ve had that happen before. That’s probably why I developed the habit of throwing them on top after the cookies are baked.

Melanie Giant November 22, 2010 at 8:12 pm

I never thought of putting some M&M’s chocolate on my peanut butter cookies. I can surely try this one later since all of the ingredients are already on the kitchen. Thanks for sharing.

julie moore December 15, 2010 at 11:08 pm

i also cut this out of my paper, and am about to bake them. i was wondering if it has any kind of outmeal cookie tast to it, with the oats being in it? i hope so, because i had these cookies last year called monter cookies. they were oatmeat, peanut butter, M&M cookies, but the woman would not give me the recipe! i have been trying to clone the ever since, with no luck!

julie moore December 15, 2010 at 11:09 pm

sorry misspelled the cookie, they were MONSTER cookies!

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