Thursday, 16 August 2012
M&M Pizza Cookie
This recipe is one of those recipes that I always wanted to make as a kid. I mean really, what's not to love? Peanut butter, chocolate, butterscotch, m&m's, it everything a kid could ask for! Sadly, with my sister's PB allergy, this recipe was tossed into the pile of forbidden recipes.
Now, at the ripe old age of 22, I was finally able to bake this sweet snack and let me tell you, it was well worth the wait. It received an A+ rating from both myself and the boyfriend, and I would gladly and readily make this one again. It's a great recipe for kids because it is so simple to make and they could easily help out in the kitchen. Plus, it just looks fun, doesn't it?
Things have been amping up for me at home because in one week, I make the great migration to Ontario. It still hasn't really hit me yet, though I don't know if it will hit me until I'm actually there. It's the first time I've lived anywhere other than Halifax so I'm a little nervous, but mostly excited. I can't wait to start this new chapter in my life!
Even though I won't be living on the east coast, I'll never stop being a bluenoser at heart! The recipes will continue throughout the year and I can't wait to see what's in store!
Last month: Mixed Greens Salad with Strawberry Vinaigrette
M&M Pizza Cookie
Bake Time: 9 mins Yields 16 cookie wedges
3/4 cup smooth peanut butter
1/2 cup butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp vanilla extract
1 3/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
3/4 cup M&M candies
1) Preheat oven to 350 F. Grease a pizza pan, set aside.
2) In a large bowl, cream together peanut butter, butter, and both sugars. Beat in eggs one at a time. Add vanilla, mixing until completely combined.
3) In a separate bowl combine the dry ingredients. Slowly add the dry ingredients to the peanut butter mixture, stirring just until moistened.
4) Press dough into the pizza pan, spreading evenly. Bake for 7-9 minutes or until lightly browned. Remove from oven.
5) Sprinkle chocolate chips and butterscotch chips evenly over the surface of the cookie base. Let stand for a few minutes, until chips are melted. Using a knife, spread the melted chips evenly along the top of the cookie. Sprinkle M&M candies on the melted chocolate, pressing down lightly so that they adhere.
6) Cool completely. Once cooled, cut into 16 wedges.
(Recipe adapted from Company's Coming: Bag Lunches and After School Snacks)