Peanut Butter M&M Cookies

Peanut Butter and M&M Cookies
Peanut Butter Cookies with M&Ms

These are not just the best Peanut Butter M&M cookies I’ve ever had, they’re also the best peanut butter cookies, and m&m cookies individually. Combined you get that great peanut buttery flavor without being dried out like a normal peanut butter cookie, and you have delicious chocolatey M&Ms to complement the flavors. Everyone knows Peanut Butter and Chocolate is a perfect combination. Hmmmm…maybe next time I’ll do it with Reeses Mini Cups.

This cookie recipe, like most cookie recipes, can be scaled up or down to whatever amount of cookies you want. I like to make a double batch, and then cook one batch at a time so if you want more freshly baked cookies after the first tray, you can pop another tray in the oven for 12 minutes and get more peanut butter m&M cookies.

I make these using my SMEG stand mixer, which is my absolute favorite mixer, but you can also do it by hand no problem.

Peanut Butter M&M Cookies Ingredients:

250 grams M&Ms

200 grams Peanut Butter; go for 100% peanut butter, no preservatives. I like the Trader Joe’s version.

150 grams Light Brown Sugar

150 grams Flour

120 grams Unsalted Butter; softened to room temperature. (You can use salted butter, but be careful of how much since most peanut butters, including the one recommended above, are already salted).

1 Egg

1/2 tsp Vanilla Powder

1/2 tsp Baking Soda

Peanut Butter M&M Cookies Instructions:

1. In a stand mixer (or a bowl if you want to do it by hand) cream together the butter and the brown sugar/vanilla powder. Add the peanut butter, then the egg and allow everything to fully combine.

2. Slowly add the flour and baking soda, making sure to scrape down the sides of the bowl so nothing gets left out. This is one recipe where I like to let it “over-mix” a bit, just for a few minutes. If you don’t want to you don’t have to, but I find it makes for a more chewy cookie which is my preference.

3. Fold in the M&Ms trying not to be too rough and break them up. When done put the dough in a bowl and let sit in the fridge for a half hour.

4. Preheat your oven to 175°C or 350°F. Scoop out a ball of dough using a cookie baller or just a tablespoon and drop it onto some unwaxed parchment paper, or a silicone baking mat. I’m a big fan of silicone baking mats but if you don’t have one, paper is totally okay. Let cook for 10 minutes and allow to cool on a wire rack for 5 minutes before serving.

Tools You May Want:

None of these are absolutely necessary, but I like to use them as they make everything just a teensy bit easier.

Our Top Desserts:

Chocolate Lava Cake

Life’s A Peach Cake

Rustic Blueberry Tart

Peanut Butter M&M Cookies

Peanut Butter and M&M Cookies
Peanut Butter M&M Cookies

Peanut Butter M&M Cookies

Peanut Buttery Chocolately delicious cookies, perfect for any time of the year. Soft and rich, these are quick and easy to make.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Peanut Butter M&M Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 12 cookies

Ingredients

  • 250 grams M&Ms
  • 200 grams Peanut Butter
  • 150 grams Light Brown Sugar
  • 150 grams Flour
  • 120 grams Unsalted Butter
  • 1 Egg
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Vanilla Powder

Instructions

  • In a stand mixer (or a bowl if you want to do it by hand) cream together the butter and the brown sugar/vanilla powder. Add the peanut butter, then the egg and allow everything to fully combine.
  • Slowly add the flour and baking soda, making sure to scrape down the sides of the bowl so nothing gets left out. This is one recipe where I like to let it "over-mix" a bit, just for a few minutes. If you don't want to you don't have to, but I find it makes for a more chewy cookie which is my preference.
  • Fold in the M&Ms trying not to be too rough and break them up. When done put the dough in a bowl and let sit in the fridge for a half hour.
  • Preheat your oven to 175°C or 350°F. Scoop out a ball of dough using a cookie baller or just a tablespoon and drop it onto some unwaxed parchment paper, or a silicone baking mat. I'm a big fan of silicone baking mats but if you don't have one, paper is totally okay. Let cook for 10 minutes and allow to cool on a wire rack for 5 minutes before serving.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.