Peanut Butter M&M Cookies
These Peanut Butter M&M Cookies have a soft peanut butter cookie dough studded with creamy Peanut Butter M&M’s. It’s the perfect cookie recipe for the peanut butter lover!
If you’re not familiar with a Peanut Butter M&M, it’s like Reese’s Pieces but even bigger and creamier.
A friend introduced them to me and I was simultaneously very happy and deadly upset over how delicious they are.
They’re the best M&M ever, if you ask me.
This cookie has both amazing textures and intense peanut butter flavor.
I love biting into the soft peanut butter cookie dough, but getting those bits of hard candy shell that yield to the creamy peanut butter centers of the M&Ms.
Even though I highly recommend peanut butter M&Ms here, you may use other types of M&Ms.
You can use regular chocolate M&Ms, the peanut M&Ms with the actual nut inside, pretzel M&Ms, and so on.
How to Make Peanut Butter M&M Cookies:
Start by placing brown sugar, granulated sugar, and softened butter in a bowl:
Cream them together, then add in peanut butter and an egg:
Mix until incorporated:
Then add your dry ingredients, which is a mixture of flour, baking powder, baking soda, and salt:
Just before the flour has disappeared, add peanut butter M&Ms:
Use a large cookie scoop to portion out mounds of cookie dough.
You may place them on a lined baking sheet to bake immediately, or you can place scoops on a plate and freeze them for later.
After 12-14 minutes in the oven, the dough balls will spread and bake down, with the M&Ms still intact:
I love eating the cookies straight out of the oven, as the centers of the candies get especially creamy and warm.
Monster Cookies are a similar cookie that I also love making, along with Snickerdoodles, Shortbread Cookies, and Molasses Cookies. Enjoy!
Peanut Butter M&M Cookies
Ingredients
- 1.25 cups all-purpose flour (6.25 ounces by weight)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1 large egg
- 2 cups peanut butter M&Ms
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk to combine the flour, baking soda, baking powder, and sea salt. Set aside.
- Place the butter, sugar, and brown sugar in a large bowl and cream them together with a hand mixer for approximately two minutes, until the mixture looks fluffy.
- Add the peanut butter and egg and mix until incorporated.
- Add the dry ingredients and mix until the flour has almost disappeared.
- Finally, add the peanut butter M&Ms and stir them in gently with a spatula.
- Using a large cookie scoop, portion out mounds of the cookie dough on your prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, until the edges are slightly brown and the mounds have flattened a bit. Let the cookies cool, then enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in November 2018. Originally published January 2014.
20 Comments on “Peanut Butter M&M Cookies”
Ahh, I miss you so much! Had so much fun!! I can’t wait to come visit you!! xoxoxo and that picture of Angel…so sweet!!
These look absolutely perfect!! Pass the milk and 3 of these please!
silly me, wanted to say “I’d use peanut butter M&M’s” because the pictures look like you are using milk chocolate M&M’s, but I see in the recipe you are using the good stuff. Mmmmmmmmm, I loves peanut butter M&M’s. Can’t wait to make these with my 4 year old. He mixes the ingredients, I run the oven.
They are SO good! And dangerous. I liked Reese’s Pieces before but I admit like the PB m&ms better!
I love any peanut butter cookie there is and these look to die for!
So great you and Julie were able to hang out and cook together! I love Julie – she’s one of the first bloggers I met in person – great heart and spirit!
These are excellent!!!
So happy to hear that, Patty!
I made these for Teacher Appreciation week at my son’s school. They were doing a Superhero theme so I bought chocolate M & M’s in blue, red & yellow (Superman colors.) Some peanut butter cookies don’t have enough peanut butter for my taste, but these definitely did. Very delicious!
Thank you so much for that recipe! I love M&M cookies.
The peanut butter M&Ms are not available in Germany. Can I also use the normal chocolat M&Ms?
Angie, I used chocolate M & M’s. The peanut butter flavor of the cookies still came through and they were delicious!
I am a huge, huge M&M-fan, so these cookies are hard for me to resist!
They’re really good!
I was wondering if these could be made as bars. If so, does anyone know what temp and for how long you would cook them?
That’s a good idea! I haven’t tried it so I’m not sure of the exact time, but if you wanted a thicker bar you could double the recipe, and bake it in an 8×8 square pan (I’d say maybe 25 minutes? Maybe longer).
Hi!
If I leave the peanut butter out, will they still turn out flat, chewy, and crispy?
I made these a few days ago, turned out perfect, but I’d like to adapt it, maybe add a different flavour.
Do you have any tips to make sure they turn out the same? Or is it fine to follow the recipe, minus the peanut butter? 🙂
Hi Marsha, Unfortunately I don’t know without trying it, as that’s a major component in the cookies, and the peanut butter provides a lot of the fat. Playing with recipes in the kitchen is fun though, to see what happens!
I followed this recipe and the cookies were very dry and crumbly, kind of disappointed.
The last pans of these are in the oven as I type this. YUM! The texture and flavor of these cookies are divine. I plan to bring them to a 4th of July gathering where there will be several children. I know they will be a hit! (Just wish I could’ve found red, white and blue M&M’s). Definitely keeping this recipe and definitely making again!
I know this is an old post, but would like to express my appreciation of you sharing this recipe. I just returned from a work trip and am doing a 14-day self-quarantine, with limited supplies on hand. No eggs, no butter, made tons of substitutions (1 tbsp ground flaxseeds mixed with 3 tbsp water for egg, used vegan butter for real butter, added 1/2 tsp ground cinnamon just because, etc). and the cookies STILL came out great! It is so nice to have a tray of homemade cookies when bombarded by depressing news. Thank you!