These Peanut Butter M&M Cookies are the perfect combination of creamy peanut butter goodness and fine chocolate candy! Packed with nutty buttery flavor and nostalgic M&M’s, these cookies are a chocolate and peanut butter lover’s dream! They come together quickly and are ready to serve as a dessert for a crowd as each cookie is thick, delicious, and satisfying!
If you like cookies with hints of chocolate try our Candy Cookies, Sugar Cookie Flowers, or our Oreo Biscotti!
My boys love peanut butter and cookies so they absolutely love this peanut butter cookie recipe! I love making these Peanut Butter M&M Cookies for parties or cousin sleepovers because they are big and filling and a delicious treat! Both children and adults love them!
Jump to:
Recipe Highlights
- These cookies soft and crispy on the edgesmaking them perfect for cookie lovers who enjoy a balance of texture.
- These cookies have a rich peanut butter taste in every bite!
- In addition M&M, makes them perfect for kids (and adults alike). Switch to M&M’s for the Christmas and Easter season!
Ingredients notes
- peanut butter: We use smooth peanut butter. Natural peanut butter (dripping) will not produce the same results.
- The light Brown sugar: the caramelized flavor is delicious and keeps the cookies soft and chewy.
- Butter: Salted butter adds a lot of flavor and balances the sweetness in this recipe.
- Eggs: make sure the eggs are at room temperature for easy mixing or place them in a bowl of warm water while you prepare the other ingredients.
- All Purpose Flour: Measure correctly for best results.
- Baking soda: will help the cookies rise and spread.
- Vanilla Extract: it will combine the flavors, and add a nice aroma.
How to Make Peanut Butter M&M Cookies
- Step 1: Mix together the peanut butter, butter and sugar.
- Step 2: Add the eggs and mix until combined.
- Step 3: Mix the dry ingredients. Be careful not to over mix.
- Step 4: Wrap the M&M’s and refrigerate.
- Step 5: Form the dough into balls after chilling and place on the prepared baking sheet.
- Step 6: Bake until the edges are golden.
Tips for making the best Peanut Butter Cookies with M&M’s
- Spread the Cookie Dough: it is important to cool the dough to prevent the cookies from spreading too much.
- Do not pass: The cookies will appear slightly done in the center at the end of the cooking time, but will firm up as they cool.
- Space They came out: leave enough space between each dough ball on the cookie sheet.
- Make Them Bigger or Smaller: Adjust the baking time if you are making small or large cookies. Just keep an eye on the edges for a little browning. We love them big and 1 cookie is so satisfying!
Storage Tips
- Store these cookies in an airtight container at room temperature for 5-6 days.
- Freeze the dough balls before baking and store in a freezer-safe zip-top bag. When you’re ready to bake, just pop them in the oven, adding a minute or two to the baking time if necessary.
- You can also freeze baked cookies for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Recipe Variations
- Swap the M&M’s for chopped peanut butter cups! They will be very rich and spoiled!
- Add chocolate chips and M&Ms for double the chocolate goodness.
- Use seasonal M&Ms (red and green for Christmas or pastel for Easter) for a festive look.
Recipe Modification
- If you are out of salted butter, use unsalted butter and add ½ teaspoon of salt to the dough.
- For a gluten free version, use a 1:1 gluten flour mix.
How to cook
Peanut Butter M&M Cookies
These Peanut Butter M&M Cookies are the perfect combination of peanut butter goodness and fine chocolate candy! Full of nutty buttery flavor and nostalgic M&M’s!
Ingredients
- 1 ½ cups peanut butter smooth
- 1 cup brown sugar it is full
- ½ cup sugar
- 1 cup butter saline, room temp
- 2 large eggs
- 2 ½ cups all purpose flour
- 2 a teaspoon vanilla extract
- 1 a teaspoon baking soda
Instructions
-
Mix the butter, peanut butter and sugar until light and fluffy.
-
Beat in the eggs one at a time, then add the vanilla extract.
-
Slowly mix in the baking soda and flour until just combined, being careful not to over mix.
-
Chill the dough for at least 1 hour to prevent the cookies from spreading too much.
-
Preheat oven to 350°F. Knead the dough and shape into 2 inch balls
-
Place the dough balls on a parchment-lined baking sheet, making sure they are spaced out to spread.
-
Bake for 18-20 minutes, or until there are small cracks on the top and the edges are lightly browned.
-
Let the cookies rest on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
Notes
- Chill the Dough: it is important to cool the dough to prevent the cookies from spreading too much.
- Do not pass: The cookies will appear slightly done in the center at the end of the cooking time, but will firm up as they cool.
- Space They came out: leave enough space between each dough ball on the baking sheet.
- Make Them Bigger or Smaller: Adjust the baking time if you are making small or large cookies. Just keep an eye on the edges for a little browning. We love them big and 1 cookie is so satisfying!
Nutritious food
Calories: 207kcalCarbohydrates: 27gProtein: 6gOil: 9gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 4gTrans Fats: 0.001gCholesterol: 15mgSodium: 133mgPotassium: 136mgFiber: 1gSugar: 15gVitamin A: 36IUCalcium: 31mgIron: 1mg
Hope you like these Peanut Butter M&M Cookies. If you make this recipe, leave a comment and rate! I would love to know how you liked it. Enjoy, xoxo!
