Peanut Butter m&m Cookie Recipe
This Peanut Butter m&m Cookie recipe is for every peanut butter lover out there! It makes thick and soft cookies with lots of m&m’s and peanut butter flavor.
Why you’ll love this Peanut butter cookie recipe
- It’s a super easy recipe to make
- It takes less than 30 minutes to make
- There’s no need to chill the dough
- It delivers the perfect chewy peanut butter cookie, for every peanut butter fan
- It’s packed with melty chocolate m&m’s, for the perfect combination of peanut butter and chocolate
- Because who doesn’t like homemade, fresh cookies?
Ingredients you’ll need for these chewy peanut butter m&m cookies
For these delicious cookies you’ll need just a few ingredients, found in any big grocery store:
- Brown sugar. Not only to sweeten, but also to help make chewy cookies
- Granulated sugar. To make the outside of your cookies crispy, with a lovely crunch, and to help sweeten them
- Unsalted butter. Gives flavor to your cookies and helps with consistency
- Creamy peanut butter. For flavor and consistency
- Eggs. The extra addition of an egg yolk helps making your cookies chewier
- Vanilla extract. Good quality pure vanilla extract goes a long way!
- All-purpose flour. To hold all of your ingredients together.
- Baking soda. Helps spreading your cookies
- Salt. To enhance the flavors
- Chocolate m&m. As an add-in to create that perfect flavor combo of Chocolate and peanut butter
Check the bottom of this post for a full list of ingredients with exact measurements and a printable recipe card.
How to make these soft peanut butter cookies
Pre-heat oven to 350 Fahrenheit and prepare 2 cookie sheets with parchment paper.
Over a bowl of a stand mixer using a paddle attachment, (or using a hand mixer and a large mixing bowl), cream the brown sugar, granulated sugar and unsalted butter in medium high speed, for around 2 minutes.
Add the peanut butter, egg, egg yolk and vanilla and mix until just combined.
Add the flour, baking soda and salt and mix until just combined. Do not over mix! you can mix the dry ingredients by hand for best results and to avoid over mixing.
Fold in the m&m’s carefully.
Using a large cookie scoop (3 Tablespoons), scoop the dough and place the cookie dough balls on your prepared cookie sheet, 2 inches apart from each other. Add a few extra chocolate m&m’s on top of the cookies, and bake for 8-10 minutes.
With the cookies right out of the oven, use a flat bottomed glass or measuring cup to flatten the cookies to 1/2″ thickness. Let cookies cool in the baking pan for 10 minutes, then transfer to a wire rack to cool completely.
Expert tips for the perfect cookie recipe
- Measure the flour using a spoon, scooping it into your measuring cup without compacting it, then using the back of a knife to level it.
- Make sure to use room temperature ingredients. Let the butter sit outside of the fridge for 1 hour prior to using. Your butter is at room temperature when you can gently press it and make a small indention with your finger, and it’s fresh to the touch. You finger should not sink in too much into the butter. Same for the eggs; if pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
- After adding the flour mixture to the dough, you should mix just until combined, and avoid over mixing. Over mixed dough can result in cakey and hard cookies instead of soft and chewy.
- Over baking the cookies will also make them hard. Remember that cookies will keep baking in the cookie sheet when out of the oven while cooling, so if you like soft cookies, consider baking them for only 8 minutes.
How to store leftover homemade cookies?
If by any chance you haven’t eaten the whole batch and you have some leftover cookies, store them in an airtight container, away from any heat sources, for up to 5 days.
Looking for freshly baked cookies every time?
Store your cookie dough balls in the fridge for up to 5 days, and just pop them in the oven whenever you want one!
You can also freeze them for up to 3 months; bake them frozen, but add 1-2 more minutes to your baking time.
Here’s a video of this Peanut Butter m&m Cookie recipe so you can see up-close these delicious cookies.
Take a look at the links below for more Peanut Butter recipes, or click here for more cookie recipes.
Easy No bake Peanut Butter Tart
Chocolate Peanut Butter Rice Krispies Treats
If you make this recipe, please be sure to give it a star rating and leave a comment below!
Peanut Butter m&m Cookie recipe
Ingredients
- 3/4 Cup brown sugar packed
- 1/2 Cup granulated sugar
- 1/2 Cup unsalted butter room temperature
- 1 Cup peanut butter
- 1 egg whole room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 1/3 Cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate m&m's
Instructions
- Pre-heat oven to 350 Fahrenheit and prepare 2 cookie sheets with parchment paper.
- Over a bowl of a stand mixer using a paddle attachment, (or using a hand mixer and a large mixing bowl), cream the brown sugar, granulated sugar and unsalted butter in medium high speed, for around 3 minutes.3/4 Cup brown sugar, 1/2 Cup granulated sugar, 1/2 Cup unsalted butter
- Add the peanut butter, egg, egg yolk and vanilla and mix until just combined.1 Cup peanut butter, 1 egg whole, 1 egg yolk, 2 teaspoons vanilla extract
- Add the flour, baking soda and salt and mix until just combined. Do not over mix! you can mix the dry ingredients by hand for best results and to avoid over mixing.Fold in the m&m's carefully.1 1/3 Cup all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon salt, 1 cup chocolate m&m's
- Using a large cookie scoop (3 Tablespoons), scoop the dough and place the cookie dough balls on your prepared cookie sheet, 2 inches apart from each other. Add a few extra chocolate m&m's on top of the cookies, and bake for 8-10 minutes.
- With the cookies right out of the oven, use a flat bottomed glass or measuring cup to flatten the cookies to 1/2" thickness. Let cookies cool in the baking pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure the flour using a spoon, scooping it into your measuring cup without compacting it, then using the back of a knife to level it.
- Make sure to use room temperature ingredients. Let the butter sit outside of the fridge for 1 hour prior to using. Your butter is at room temperature when you can gently press it and make a small indention with your finger, and it’s fresh to the touch. You finger should not sink in too much into the butter. Same for the eggs; if pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
- After adding the flour mixture to the dough, you should mix just until combined, and avoid over mixing. Over mixed dough can result in cakey and hard cookies instead of soft and chewy.
- Over baking the cookies will also make them hard. Remember that cookies will keep baking in the cookie sheet when out of the oven while cooling, so if you like soft cookies, consider baking them for only 8 minutes.
