Soft M & M Peanut Butter Cookies Recipe

M&M Chocolate Chip Peanut Butter Cookies stacked on wire rack with cookies surrounding it

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.

Course Baked Good, Dessert

Cuisine American

Keyword Chocolate Chip Peanut Butter Cookies, M & M Peanut Butter Cookies, M&M Chocolate Peanut Butter Cookies, Peanut Butter Cookies

Prep Time 15

Cook Time 10

Chill 1

Total Time 1 25

Servings

Calories 109kcal

Author Dana DeVolk

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.

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