These Peanut Butter M&M Cookies are the perfect combination of creamy peanut butter goodness and crunchy chocolate candy! Full of nutty buttery flavor and nostalgic M&M’s, these cookies are a chocolate and peanut butter chocolate lover’s dream! They come together quickly and are perfect for serving a crowd dessert as each cookie is thick, sweet, and satisfying!
If you love cookies with hints of chocolate try our Candy Cookies, Sugar Cookie Blossoms, or our Oreo Biscotti!
My boys love peanut butter and cookies so they absolutely adore this peanut butter cookie recipe! I love making these Peanut Butter M&M cookies for parties or cousin sleepovers because they are big and satisfying and a no-fuss dessert! Both kids and adults love them!
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Recipe Highlights
- These cookies are soft and crispy around the edges, making them ideal for cookie lovers who enjoy a balance of textures.
- These cookies have a rich peanut butter flavor in every bite!
- Adding M&Ms, makes them perfect for kids (and adults alike). Change to seasonal M&M’s for Christmas and Easter!
Ingredient Notes
- Peanut Butter: We use smooth classic peanut butter. Natural (drippy) peanut butter will not yield the same results.
- Light Brown Sugar: the caramelized flavor is delicious and keeps the cookies soft and chewy.
- Butter: Salted butter adds lots of flavor and balances the sweetness in this recipe.
- Eggs: be sure the eggs are room temperature for easier mixing or put them in a bowl of warm water while prepping other ingredients.
- All-Purpose Flour: Measure it correctly for the best results.
- Baking Soda: will help the cookies rise and spread.
- Vanilla Extract: will round out the flavors, and add delicious aroma.
How to Make Peanut Butter M&M Cookies
- Step 1: Cream together the peanut butter, butter and sugars.
- Step 2: Add in the eggs and mix until combined.
- Step 3: Mix in dry ingredients. Be careful not to overmix.
- Step 4: Fold in the M&M’s and chill dough.
- Step 5: Scoop dough into balls after chilling and place on a prepared baking sheet.
- Step 6: Bake until the edges are golden.
Tips for making the best Peanut Butter Cookies with M&M’s
- Chill the Cookie Dough: it’s critical to chill the dough to prevent the cookies from spreading too much.
- Don’t Overbake: The cookies will appear slightly underdone in the center at the end of the cooking time, but they will firm up as they cool.
- Space Them Out: leave ample space between each dough ball on the cookie sheet.
- Make Them Bigger or Smaller: Adjust the baking time if you make smaller or larger cookies. Just keep an eye on the edges for slight browning. We like them big and 1 cookie is very 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 them in a freezer-safe zip-top bag. When you are ready to bake, just pop them in the oven, adding an extra minute or two to the baking time if necessary.
- You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Recipe Variations
- Swap out the M&M’s for chopped mini peanut butter cups! They will be extra rich and decadent!
- Add some chocolate chips along with the M&Ms for double the chocolatey goodness.
- Use seasonal M&Ms (like red and green for Christmas or pastel for Easter) for a festive look.
Recipe Substitutions
- If you’re 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-free flour blend.
Recipe
Peanut Butter M&M Cookies
These Peanut Butter M&M Cookies are the perfect combination of chewy peanut butter goodness and crunchy chocolate candy! Full of nutty buttery flavor and nostalgic M&M’s!
Ingredients
- 1 ½ cups peanut butter smooth
- 1 cup brown sugar packed
- ½ cup sugar
- 1 cup butter salted, room temperature
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
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Cream together the butter, peanut butter, and sugars until light and fluffy.
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Beat in the eggs one at a time, then add the vanilla extract.
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Slowly mix in the baking soda and flour until just combined, being careful not to overmix.
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Chill the dough for at least 1 hour to prevent the cookies from spreading too much.
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Preheat the oven to 350°F. Scoop the dough and shape into 2 inch balls
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Place the dough balls on a parchment-lined baking sheet, ensuring they are spaced out to allow for spreading.
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Bake for 18-20 minutes,or until there are slight cracks on top and lightly browned edges.
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Let the cookies rest on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
Notes
- Chill the Dough: it’s critical to chill the dough to prevent the cookies from spreading too much.
- Don’t Overbake: The cookies will appear slightly underdone in the center at the end of the cooking time, but they will firm up as they cool.
- Space Them Out: leave ample space between each dough ball on the baking sheet.
- Make Them Bigger or Smaller: Adjust the baking time if you make smaller or larger cookies. Just keep an eye on the edges for slight browning. We like them big and 1 cookie is very satisfying!
Nutrition
Calories: 207kcalCarbohydrates: 27gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 15mgSodium: 133mgPotassium: 136mgFiber: 1gSugar: 15gVitamin A: 36IUCalcium: 31mgIron: 1mg
I hope you love these Peanut Butter M&M Cookies. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
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