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Peanut Butter M&M Cookies Recipe

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★★★★★

4.5 from 140 reviews

These Peanut Butter M&M Cookies are a delightful blend of rich peanut butter, sweet brown sugar, and colorful peanut butter mini M&Ms and chocolate chips. Soft and chewy with a hint of saltiness from optional sea salt, these cookies are perfect for satisfying your sweet tooth and adding a fun twist to classic peanut butter cookies.

Ingredients

Scale

Wet Ingredients

  • 1 cup salted butter, softened at room temperature
  • 1 cup creamy peanut butter, softened at room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 2 whole large eggs
  • 1 egg yolk

Dry Ingredients

  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Add-ins

  • 1 1/2 cups peanut butter mini M&Ms (or regular M&Ms)
  • 3/4 cups mini chocolate chips
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
  2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or stand mixer fitted with the paddle attachment to cream together the softened butter and both sugars until the mixture is light and creamy, usually about 2-4 minutes.
  3. Add Wet Ingredients: Mix in the creamy peanut butter, pure vanilla extract, the two whole eggs, and one egg yolk. Scrape the sides of the bowl to ensure all ingredients are incorporated and mix again until fully combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined.
  5. Form the Dough: Gradually add the dry ingredients into the wet ingredients and mix just until a cookie dough forms. Fold in the peanut butter mini M&Ms and mini chocolate chips until evenly distributed throughout the dough.
  6. Scoop and Bake: Using a large cookie scoop (about 3 tablespoons of dough), form dough balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 12-13 minutes or until the edges have turned a light golden brown.
  7. Cool and Serve: Optional: Sprinkle the tops of the warm cookies with flaky sea salt for added flavor. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack. Enjoy!

Notes

  • For best results, ensure butter and peanut butter are softened to room temperature before mixing.
  • Do not overmix the flour into the wet ingredients to maintain a tender cookie texture.
  • You can substitute regular M&Ms if peanut butter mini M&Ms are unavailable.
  • Adding flaky sea salt on top before serving enhances the sweet and salty flavor profile.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To keep cookies soft longer, add a slice of bread to the container to maintain moisture.

Keywords: Peanut Butter Cookies, M&M Cookies, Easy Cookie Recipe, Chewy Cookies, Peanut Butter Dessert

Find it online: https://reemcook.com/peanut-butter-mandm-cookies-recipe/