Bite into the irresistible comfort of M&M Peanut Butter Cookies, where creamy peanut butter meets the colorful crunch of peanut butter M&Ms and chocolate chips in a chewy, delightful treat.
Whether you're baking for a cozy family gathering, a festive holiday, or simply treating yourself, M&M Peanut Butter Cookies are easy to make and perfect for peanut butter lovers.
If you enjoy peanut butter cookies, you may enjoy this classic Monster Cookies recipe and these Peanut Butter Blossoms that are perfect for Valentine's Day and other holidays. A delicious no-bake treat is these Peanut Butter Balls, they're full of creamy smooth peanut butter.
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Why You'll Love This Recipe
- Ease of Baking: This peanut butter M&M cookie recipe is straightforward, making it perfect for both new and experienced bakers.
- Flavor: The chocolate and peanut butter flavor combination is utterly delicious in these chewy peanut butter cookies for the peanut butter lover in your life.
- Texture: Every bite of these peanut butter M&M Cookies is loaded with mini M&M's and semi-sweet chocolate chips.
- Great for Holidays: These chewy cookies are perfect for Christmas and other holidays. Simply swap out the colors of the M&M's for seasonal colors.
Ingredients in M&M Peanut Butter Cookies
- unsalted butter, softened
- granulated sugar
- light brown sugar, packed
- creamy peanut butter
- vanilla extract
- large eggs, room temperature
- all-purpose flour
- baking soda
- salt
- semisweet chocolate chips
- peanut butter M&Ms
How to Make Peanut Butter Cookies with M&Ms
- Cream the softened unsalted butter until creamy in a large mixing bowl.
- Beat in the white sugar and the light brown sugar until smooth.
- Beat in the creamy peanut butter.
- In a separate bowl, combine the all-purpose flour with the baking soda, and salt. Set aside.
- Beat in the vanilla extract and the room-temperature eggs.
- Slowly beat the dry ingredients into the wet ingredients until soft dough forms.
- Gently stir in the semi-sweet chocolate chips and the peanut butter M&Ms.
- Scoop into 3 tablespoon balls or use a #20 cookie scoop.
- Chill the cookie dough balls for at least 1 hour before baking.
- Preheat the oven to 350ºF.
- Line cookie sheets with parchment paper and place the cookie balls onto the sheet two inches apart.
- Flatten the tops of the cookies with a glass or the back of a spoon.
- Bake for 11-13 minutes or until the edges are golden brown. Baking time will vary based on your oven.
- Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
Variations and Substitutions
- M&Ms -This recipe uses mini peanut butter M&Ms but regular peanut butter M&Ms work just as well. Or, opt for chocolate M&M candies in place of the peanut variety for more chocolate flavor. Reese's Pieces are also a great option. Check out these Reese's Pieces Peanut Butter Cookies, they're classic peanut butter cookies with delicious mix-ins.
- Flour - These cookies can be made gluten free by using a measure for measure gluten free flour blend.
- Make them festive - For Christmas, use red and green M&Ms or other themed M&Ms for the holiday you're celebrating.
Storing Peanut Butter M&M Cookies
The first step to storing freshly baked peanut butter cookies is to let them cool to room temperature before storing whether at room temperature or in the refrigerator. This will prevent condensation from building up and making the cookies soggy while stored.
At Room Temperature
- Store your cookies in an airtight container or cookie jar to keep them fresh.
- The cookies will stay fresh for about 4 days.
In the Refrigerator
- Storing these cookies in an airtight container will last for up to 7 days.
- Place a sheet of parchment paper between layers to prevent sticking.
Freezing Baked Cookies
- These cookies freeze well and it's easy to do so. Allow the cookies to cool completely.
- Place the cookies in a single layer between parchment paper to prevent sticking.
- Date and label and container and freeze for up to 3 months.
Freezing Peanut Butter Cookie Dough
- To make it easier when ready to bake these M&M Peanut Butter Cookies, use a medium cookie scoop or a large cookie scoop to portion the dough before freezing. Use the medium scoop for smaller cookies and the large scoop if you want large cookies. Baking time will increase if using a large cookie scoop.
- Label and date a freezer bag or an air-tight container and freeze the cookie dough balls for up to 3 months.
- When you're ready to bake the cookies, set the desired amount of cookie dough balls on a parchment paper lined baking sheet while the oven preheats and bake according to the recipe adding a minute or two at the end if needed.
Frequently Asked Questions
Can Peanut Butter M&M Cookies be made gluten-free?
Yes! These M&M Peanut butter Cookies can easily be made gluten-free by using a gluten-free flour blend and ensuring all other ingredients are swapped out for gluten free safe options if necessary.
What is the secret to making Chewy Peanut Butter M&M Cookies?
The contribution of brown sugar helps make this cookie soft and chewy and making sure not to overbake the cookies will help create the tender and chewy texture.
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📖 Recipe
M&M Peanut Butter Cookies
Ingredients
- 1 cup unsalted butter - softened
- ¾ cup granulated sugar
- 1 cup light brown sugar - packed
- ⅓ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 eggs - room temperature
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chip cookies
- 1 ½ cups peanut butter M&Ms
Instructions
- Cream the softened unsalted butter until creamy in a large mixing bowl.
- Beat in the white sugar and the light brown sugar until smooth.
- Beat in the creamy peanut butter.
- In a separate bowl, combine the all-purpose flour with the baking soda, and salt. Set aside.
- Beat in the vanilla extract and the room-temperature eggs.
- Slowly beat the dry ingredients into the wet ingredients until soft dough forms.
- Gently stir in the semi-sweet chocolate chips and the peanut butter M&Ms.
- Scoop into 3 tablespoon balls or use a #20 cookie scoop.
- Chill the cookie dough balls for at least 1 hour before baking.
- Preheat the oven to 350ºF.
- Line cookie sheets with parchment paper and place the cookie balls onto the sheet two inches apart.
- Flatten the tops of the cookies with a glass or the back of a spoon.
- Bake for 11-13 minutes or until the edges are golden brown. Baking time will vary based on your oven.
- Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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