I love making these Peanut Butter M&M Cookies when I want something soft, chewy, and full of nostalgic flavor. The rich peanut butter base pairs perfectly with the crunchy, colorful M&Ms, making these cookies fun, comforting, and hard to resist.
Why You’ll Love This Recipe
I enjoy this recipe because it’s easy to make and always a hit. The cookies stay soft in the center with slightly crisp edges, and the peanut butter flavor really shines through. I also like how quickly they come together with simple pantry ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking soda
salt
unsalted butter
granulated sugar
brown sugar
creamy peanut butter
eggs
vanilla extract
M&M candies
Directions
I start by preheating the oven and lining baking sheets with parchment paper. In a bowl, I whisk together the flour, baking soda, and salt.
In a separate bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy. I mix in the peanut butter, then add the eggs and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture and mix just until combined. I fold in the M&Ms, saving a few to press on top.
I scoop the dough onto the baking sheets, gently press a few extra M&Ms on each cookie, and bake until the edges are set but the centers are still soft. I let the cookies cool slightly before transferring them to a wire rack.
Servings and Timing
I usually get about 24 cookies from this recipe.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: about 30 minutes
Variations
I sometimes use peanut butter M&Ms for extra peanut flavor. When I want a thicker cookie, I chill the dough briefly before baking. I also enjoy adding chocolate chips along with the M&Ms for even more chocolate.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. When I want them warm, I heat them briefly so they soften and the peanut butter flavor really comes through.
FAQs
Can I use natural peanut butter?
I prefer regular creamy peanut butter since natural versions can make the dough oily.
Do these cookies spread a lot?
They spread moderately, but chilling the dough helps control the shape.
Can I freeze the cookie dough?
I can freeze the dough balls and bake them straight from frozen with a little extra time.
How do I keep the cookies soft?
I avoid overbaking them and store them in an airtight container.
Can I use mini M&Ms?
I can, and they distribute more evenly throughout the cookies.
Conclusion
I enjoy these Peanut Butter M&M Cookies because they’re soft, chewy, and packed with classic peanut butter flavor. They’re a fun, reliable cookie recipe I love baking whenever I want something sweet, colorful, and comforting.
Print
Peanut Butter M&M Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy peanut butter cookies loaded with colorful M&M candies, delivering classic nostalgic flavor with crisp edges and tender centers.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups M&M candies
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the peanut butter until smooth, then add the eggs and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the M&M candies, reserving some for topping.
- Scoop dough onto the prepared baking sheets and press a few M&Ms on top of each cookie.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool briefly on the baking sheet, then transfer to a wire rack.
Notes
- Do not overbake to keep cookies soft.
- Chilling the dough helps make thicker cookies.
- Mini or peanut butter M&Ms work well.
- Store in an airtight container to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
