Autumn Combo Cookie

     I took the time late this afternoon to make these cookies just because I felt like it….and wouldn’t you agree that  nothing  makes a home smell better than cookies in the oven?   Like most good cookie recipes these take very little time….don’t you love that about cookies? This is a conglomeration of recipes I’ve seen over the years that I’ve tweaked to just the way I like it…..but it’s very forgiving and can be played with even more. Gotta warn you though, this version is pretty darn good! Make a batch or two and see if you don’t get some instant love going on at your house.



M&M Peanut Butter Cookies



2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp salt

1/2 cup butter

1/2 cup vegetable shortening

1 cup peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs 

1 tsp vanilla 

1 1/2 cups M&Ms (divided)



Step #1: Pre-heat the oven to 350 degrees. Combine the baking soda, baking powder, and salt with the flour…….sifting it all together is a great way to do this……in a large mixing bowl and set aside. Combine the next ingredients in the mixing bowl of your stand mixer, or in the bowl you use for mixing with your hand-held mixer.

Step #2: Using your electric mixer (or it can be done by hand) beat the butter, shortening, and the peanut butter until nice and smooth. Add white sugar and brown sugar and beat until well blended.

Step #3: Add the eggs one at a time….mix a little between each addition….then mix in vanilla.

Step #4: Add the flour 1/2 cup at a time mixing each time until well blended.

Step #5: Fold 3/4 cup of the M&M’s into the batter, distributing it as evenly as possible.

Step #6: For really big cookies, scoop out dough using a heaping Tablespoon measure and drop balls onto a cookie sheet. Or actually use a bigger measure to make gigantic ones if you like. Be aware that if you use the  rounded heaping Tablespoon measure you should only bake 6 or 8 cookies at a time so they will not run into each other…..even fewer if making the super large ones. If you use a teaspoon measure you can bake a dozen at a time as in most recipes. With a fork dipped in granulated sugar, flatten each ball slightly making a criss-cross pattern on each.

Step #7: Top each batch of unbaked cookies with remaining M&Ms. Bake in the oven about 9-10 minutes for chewy cookies or 11-12 minutes for crispy. After letting them sit for a minute or two remove the cookies from the baking pan with a spatula. Let cool on rack.


HINT: As with all cookies it’s best to  take them out of the oven right before they look done to you. They will continue to bake for a short time after they are removed! Experiment with each cookie recipe you bake to get them just the way you and your family likes them. Enjoy!



I’m linking to:

Inspire Me Tuesday

Foodie Friday

Full Plate Thursday

Saturday Sparks

What’s Cooking Wednesday

Fabulous Fall Linky Party

Favorite Things Thursday  @


  1. Ginny says:

    I tried these last night when I first saw them. They turned out great. This one is a keeper!

  2. Elaine says:

    Glad you liked them Ginny. I forgot to mention how well they freeze. Great to make ahead for the holiday season.

  3. Miz Helen says:

    Hi Elaine,
    These look like a great cookie to take on that car trip to Grandma’s House for the holidays, yum! Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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