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Filled with chocolate chips, peanut butter and M&M’s these M & M Peanut Butter Cookies are a deliciously easy cookie recipe you can’t resist.
I love M & M Peanut Butter Cookies, I mean just stand-alone Peanut Butter Cookies, but I also like them amped up a little bit with some chocolate chips and M&M’s thrown in.
HERE IS WHAT OUR READERS ARE SAYING:
“These cookies are soooo delicious! I gave a few to my fiance to take to work and his coworkers haven’t stopped talking about them – 10/10 will make these again!” – Gabby
These cookies have always been a hit at our house and one of the most requested recipes that I get from the husband, they are so easy to make I’m always happy to whip up a batch.
These cookies come more in the mini size, but you can absolutely make them bigger to fit your needs, but smaller cookies mean more cookies and more cookies means happiness.
Heck, make a variety of sizes! Get the kids involved if you can. This is one of those memory making recipes that will stick in their minds.
I can’t tell you how much Lily loves baking cookies. The more colorful the better. M&Ms are al the rage, haha!
I think the peanut butter flavor is perfect with chocolatey M&Ms. A tasty match if there ever was one.
These M & M Peanut Butter Cookies are just all around a great recipe that you won’t be able to resist once you make them, you’ll never look at a Peanut Butter Cookie the same way again!
Some of my other favorite cookie recipes that we have on our site include Reese’s Peanut Butter Cup Cookies, No Chill Chewy Chocolate Chip Cookies and Soft Coconut Chocolate Chip Cookies.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE M & M PEANUT BUTTER COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I MAKE THESE FULL SIZED COOKIES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Soft M & M Peanut Butter Cookies Recipe
WHY THIS RECIPE WORKS:
- With pantry staple ingredients, this recipe comes together quickly.
- Chilling these cookies really helps with the texture and spreading.
- They make 5 dozen mini cookies, enough to feed all the people.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Peanut butter
- Light brown sugar
- Granulated sugar
- Eggs
- Milk
- Vanilla
- Mini M&M’s
- Semi-sweet chocolate chips
HOW TO MAKE M & M PEANUT BUTTER COOKIES:
- Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream butter and peanut butter together for 3 minutes in the bowl of a stand mixer on medium speed.
- Add sugars with the mixer running on low. Turn speed up to medium-high and beat for 2-3 minutes until fluffy and light in color.
- Add eggs one at a time, incorporating the first egg fully before adding the second one.
- Add vanilla and milk and mix on low until incorporated.
- Next, add flour mixture and mix on low until just incorporated. Don’t overmix the batter, you don’t want dense and tough cookies.
- Lastly, add M&M’s and chocolate chips and mix on the stir setting or fold them in until just distributed.
- Scoop 1 heaping tablespoon-sized dollops onto parchment paper or silicone mat lined baking sheet. Roll into a ball and slightly press the tops down until they are flat on top but not smushed.
- Cover and chill in the refrigerator for at least 1 hour, best to chill overnight if possible. (At this point, you can chill the cookies in the freezer and place them into a Ziploc bag once frozen and have cookies at hand to bake and eat whenever it pleases you or whenever you have company over.)
- Preheat the oven to 375F. (Here you can add additional M&Ms and chocolate chips to the top). Bake cookies for 8-10 minutes until slightly brown. Don’t overbake them, there is nothing sadder in life than an over-baked cookie!
See how easy it is to make these cookies? S
eriously it is such a breeze, that is why they are made so often in our household, even my daughter gobbles them up and they are just the right size for her.
I love how all the flavors in these cookies really shine through, since they are smaller you really get the chocolate chip, peanut butter, and M&M flavor in each bite.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE THESE FULL SIZED COOKIES?
Yes, absolutely if you want to make regular sized cookies you can absolutely do that with these with no issues, just use a larger cookie scoop around 2 Tablespoons of dough.
Place them at least 2 inches apart on your baking sheet and then add a few more minutes to your baking time.
You can tell when they are done when they are golden around the edges but centers look slightly underdone.
Once removed from the oven they will continue to bake and set up, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Look at those melty chocolate chips and the pretty colors poking through on these Chocolate Chip Peanut Butter Cookies! They literally just brighten my day looking at them.
I know it sounds cheesy, but if you knew my love for cookies, then you would understand, and if you share that love, you do understand.
ANY ADDITIONS?
It’s an easy recipe to change up! The only thing you really need is an imagination.
- Add peanut butter chips to the peanut butter cookie dough for extra peanut butter flavor, making them a dream for any peanut butter lover.
- Stir in chopped peanuts for an added crunch that complements the chewy texture of these chewy cookies.
- Include chocolate chunks along with the chocolate chips to create a richer chocolate taste in every single bite.
- Top each cookie with extra colorful M&M candies before baking to make them even more festive for the holiday season.
- Sprinkle sea salt on the top of each cookie before baking to enhance the sweet and salty combination.
- Drizzle melted chocolate over the cooled cookies for an indulgent finish that transforms them into decadent sweet treats.
- Mix in oatmeal to turn them into chewy monster cookies, adding fiber and a hearty texture.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note that elevates the flavor.
- Press a peanut butter cup into the center of each cookie dough ball for a surprise filling.
- Roll the cookie dough balls in granulated sugar before baking to give them a sparkly, sweet crust.
ANY SUBSTITUTIONS?
Cookies are like a canvas for your creativity in baking. Bring on the subs!
- Creamy peanut butter: Swap with crunchy peanut butter for texture or use almond butter for a different nutty flavor, keeping in mind it may alter the classic taste of these peanut butter M&M cookies.
- All-purpose flour: Replace with whole wheat flour or a gluten-free flour blend to accommodate dietary needs; adjust cup measurements if necessary for best results.
- Light brown sugar: Substitute with white sugar for a lighter flavor or dark brown sugar for a deeper molasses taste.
- Semi-sweet chocolate chips: Use milk chocolate chips, dark chocolate chips, or even chocolate M&M’s to vary the chocolate intensity.
- Mini M&M’s: Regular-sized M&M’s, peanut M&M’s, or other chocolate candies can be used to add variety and cater to personal preferences.
- Unsalted butter: Salted butter can be used instead; simply reduce the amount of added salt in the dry ingredients to maintain the perfect cookie balance.
HOW TO STORE:
The one thing that I love about a basic cookie recipe like this one is that they can be stored in many ways, and I’m going to tell you how to store each way.
ROOM TEMP: To store these Peanut Butter Cookies at room temperature let cookies cool fully, once cookies are cooled store them in an airtight container or a ziptop bag and they should keep for 2-3 weeks.
FREEZE DOUGH: To do this, make dough per the recipe, line a baking sheet with parchment paper, and using a cookie scoop drop your dough next to one another and place in the freezer until solid. Remove cookies and place them in freezer bags, the cookie dough will keep around 9-12 months.
FREEZE BAKED COOKIES: To freeze already baked Chocolate Chip Peanut Butter Cookies, let them fully cool then place on a parchment paper-lined cookie sheet and freeze. Once frozen, remove to ziptop freezer and place in the freezer, they should keep 3-4 months.
Let cookies defrost on the countertop to come to room temperature before eating. You can also either defrost your cookie dough on the countertop or bake from frozen, just add a little more cooking time.
I just want to tell you again how much I absolutely love love love these cookies. They are just full of flavor and so much fun.
We love gifting them out to our friends because they make so many.
But secretly I like to munch on them throughout the day.
I’m a grazer so some cookie snacks like these always are a pick-me-up and motivate me in some odd way!
DANA’S TIPS AND TRICKS:
- Use a 1 Tbs cookie dough scoop to portion out these cookies.
- You can make full sized cookies, read my instructions above.
- These can be stored in many ways such as frozen unbaked and baked, reference my tips above.
- We like to press more chocolate chips and M&M’s on top of the cookies before baking to make them look prettier but necessary.
- Make sure you chill your dough, this helps in the baking process. 1 hour is good but overnight is best.
- If you want to make fewer cookies, you can absolutely cut this recipe in half or the opposite double it if you are wanting to make more for large crowds or functions.
Looking for that perfectly flavored portioned recipe?
Look no farther, you need to make these M & M Peanut Butter Cookies!
If you’ve tried these M & M PEANUT BUTTER COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Soft M & M Peanut Butter Cookies Recipe
Ingredients
- 2 2/3 cup all purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine salt
- ½ cup unsalted butter softened
- ½ cup peanut butter
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 ½ cup mini M&M’s candies you can use the peanut butter ones
- ¾ cup semi-sweet chocolate chips
Instructions
- Sift flour, baking powder, baking soda and salt in a bowl. Set aside.2 2/3 cup all purpose flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon fine salt
- Cream butter and peanut butter together for 3 minutes in the bowl of a stand mixer on medium speed.½ cup unsalted butter softened, ½ cup peanut butter
- Add sugars with the mixer running on low. Turn speed up to medium high and beat for 2-3 minutes until fluffy and light in color.1 cup light brown sugar packed, ½ cup granulated sugar
- Add eggs one at a time, incorporating the first egg fully before adding the second one.2 eggs
- Add vanilla and milk and mix on low until incorporated.2 tablespoons milk, 2 teaspoons vanilla
- Add flour mixture and mix on low until just incorporated. Don’t overmix the batter, you don’t want dense and tough cookies.
- Add M&M’s and chocolate chips and mix on the stir setting or fold them in until just distributed.1 ½ cup mini M&M’s candies you can use the peanut butter ones, ¾ cup semi-sweet chocolate chips
- Scoop 1 heaping tablespoon-sized dollops onto parchment paper or silicone mat lined baking sheet. Roll into a ball and slightly press the tops down until they are flat on top but not smushed.
- Cover and chill in the refrigerator for at least 1 hour, best to chill overnight if possible. (At this point, you can chill the cookies in the freezer and place them into a Ziploc bag once frozen and have cookies at hand to bake and eat whenever it pleases you or whenever you have company over.)
- Preheat the oven to 375F. (Here you can add additional M&Ms and chocolate chips to the top). Bake cookies for 8-10 minutes until slightly brown. Don’t overbake them, there is nothing sadder in life than an over-baked cookie!
Video
Notes
- Use a 1 Tbs cookie dough scoop to portion out these cookies.
- You can make full sized cookies, read my instructions above.
- These can be stored in many ways such as frozen unbaked and baked, reference my tips above.
- We like to press more chocolate chips and M&M’s on top of the cookies before baking to make them look prettier but necessary.
- Make sure you chill your dough, this helps in the baking process. 1 hour is good but overnight is best.
- If you want to make fewer cookies, you can absolutely cut this recipe in half or the opposite double it if you are wanting to make more for large crowds or functions.
Nutrition
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These cookies are soooo delicious! I gave a few to my fiance to take to work and his coworkers haven’t stopped talking about them – 10/10 will make these again!