Best Peanut Butter M&M Cookies Recipe
The Best Peanut Butter M&M Cookies Recipe! Soft and Chewy Peanut Butter M&M Cookies from Scratch with Peanut Butter Chips!
This is easily the Best Peanut Butter M&M Cookies Recipe!
Classic and simple and easy to make from scratch. Use Mini M&Ms for the best result and best texture. This is one of my favorite peanut butter cookie recipes!
Plus, be sure to check out even more Easy M&M Cookie Recipes!
Why you will love these Peanut Butter Cookies with M&Ms!
- Soft and chewy peanut butter cookies with peanut butter chips and peanut butter M&Ms!
- Mini Peanut Butter Filled M&Ms! If you’ve never had these, they are a treat. My favorite M&Ms ever! I love that they are mini, and filled with peanut butter!
- Easy panty recipe with basic ingredients for the perfect cookies!
What you need for Peanut Butter M&M Cookies
- Peanut butter baking chips! These add a burst of flavor. You could double the M&Ms and skip these, but I really like getting pockets of extra peanut butter in my cookies!
- Mini Peanut Butter M&Ms! These are different than Mini M&Ms because they are filled with peanut butter and not chocolate.
- A mixture of brown sugar and granulated sugar plus basic pantry ingredients!
- Parchment Paper
- Silpat Baking Mat
- Cookie Scoops
- Cooling Rack
How to make Peanut Butter M&M Cookies
Start by dividing your M&Ms into 3 bowls because you will need them in three different steps. You’ll need 3/4 cup, 1/2 cup, and 1/4 cup in each bowl (or about those numbers).
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. You can use a silpat baking sheet here, but I really like the way parchment paper works.
In a mixing bowl, cream the butter, granulated sugar, and brown sugar together.
Add the peanut butter, egg, and vanilla and mix until combined.
Stir in the flour, baking soda and salt until your dough comes together.
Fold in about 3/4 cup of M&Ms (save the rest for rolling and garnishing) and the peanut butter baking chips.
Use a two tablespoon cookie scoop to create cookie dough balls and roll the top half of the cookie dough ball in the 1/2 cup of M&Ms (using extra if needed).
Place the cookie dough balls about 2″ apart and bake for 8-9 minutes.
Remove from the oven and garnish with sea salt and some of the remaining M&Ms.
Let cool on the baking sheet for about 8 minutes before you transfer them to a cooling rack to cool completely
Peanut Butter M&M Cookies Recipe
Yields: 24 cookies
Preparation time: 12 minutes
Baking time: 8-9 minutes
Additional time: 8 minutes
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup peanut butter
1 egg
1 teaspoon pure vanilla extract
1 1/4 cup unbleached flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 and 1/2 cup mini M&Ms, divided
1 cup peanut butter baking chips
Sea Salt to Garnish, optional
Directions:
Divide your M&Ms into 3 bowls: ¾ cup, ½ cup, and ¼ cup (does not have to be exact)
Preheat the oven to 350 and line a baking sheet with parchment paper.
In a medium sized mixing bowl cream together the butter, sugar, and brown sugar.
Add in the peanut butter, egg, and vanilla and mix until combined.
Stir in the flour, baking soda, and salt.
Fold in about ¾ cup of the M&Ms (save the rest for rolling & garnishing) and the peanut butter baking chips.
Use a two tablespoon cookie scoop to create cookie dough balls and roll the top half of the cookie dough ball in the ½ cup of M&Ms – using extra if needed)
Place the cookie dough balls about 2 ½” apart on the baking sheet and bake for 8-9 minutes.
Remove from the oven and garnish with sea salt and a few of the remaining M&Ms.
Let cool for 8 minutes on the baking sheet before transferring to a cooling rack.
Notes:
- Do not over bake. These cookies will look slightly brown on the edges but soft in the center. The cookies will continue to bake as they cool on the baking sheet.
- For best results, cookies can be stored at room temperature in an airtight container for up to 4 days – if you are keeping them past 4 days I recommend freezing the cookie dough balls in an airtight container for up to 3 months and then baking them as needed.
- Cookie dough balls can be frozen in an airtight container for up to 3 months. Remove from the fever and bake according to the directions.
- The sea salt garnish is optional but makes for a pretty cookie with a great flavor!
- Cookies are soft and chewy – I love the light peanut butter flavor in the cookie dough with bursts of peanut butter in the baking chips.
Best Peanut Butter M&M Cookies Recipe
The Best Easy Peanut Butter M&M Cookies Recipe! Soft and Chewy M&M Peanut Butter Cookies for Any Occasion or Holiday! The Best Peanut Butter M&M Cookies!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup peanut butter
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 and 1/2 cup mini M&Ms, divided
- 1 cup peanut butter baking chips
- Sea Salt to Garnish, optional
Instructions
- Divide your M&Ms into 3 bowls: ¾ cup, ½ cup, and ¼ cup (does not have to be exact)
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- In a medium sized mixing bowl cream together the butter, sugar, and brown sugar.
- Add in the peanut butter, egg, and vanilla and mix until combined. Stir in the flour, baking soda, and salt.
- Fold in about ¾ cup of the M&Ms (save the rest for rolling & garnishing) and the peanut butter baking chips.
- Use a two tablespoon cookie scoop to create cookie dough balls and roll the top half of the cookie dough ball in the ½ cup of M&Ms - using extra if needed)
- Place the cookie dough balls about 2 ½” apart on the baking sheet and bake for 8-9 minutes.
- Remove from the oven and garnish with sea salt and a few of the remaining M&Ms.
- Let cool for 8 minutes on the baking sheet before transferring to a cooling rack.
Notes
- Do not over bake. These cookies will look slightly brown on the edges but soft in the center. The cookies will continue to bake as they cool on the baking sheet.
- For best results, cookies can be stored at room temperature in an airtight container for up to 4 days - if you are keeping them past 4 days I recommend freezing the cookie dough balls in an airtight container for up to 3 months and then baking them as needed.
- Cookie dough balls can be frozen in an airtight container for up to 3 months. Remove from the fever and bake according to the directions.
- The sea salt garnish is optional but makes for a pretty cookie with a great flavor!
Cookies are soft and chewy - I love the light peanut butter flavor in the cookie dough with bursts of peanut butter in the baking chips.
Can you use regular Mini M&Ms instead of Mini Peanut Butter M&Ms?
Yes! Absolutely. Just swap the exact amounts for the different candy. I like the peanut butter filled ones because they are the perfect mixture of salty and sweet.
But Chocolate Mini M&Ms would be good too! Just a little less of a peanut butter flavor.
If you are looking for more Peanut Butter Cookie Recipes, this Easy Peanut Butter Oatmeal Cookies Recipe is one of my favorites!
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