Peanut Butter M&M Cookies
I have sat down at my desk five separate times now, trying to think of something to write about these cookies aside from “Ahhhhhhhhhhh!!!! Oh you guys, these are the best cookies EVER.”
And I’m having quite a hard time thinking of what else to say. They’re just everything I dream of in a cookie.
To make the peanut butter 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 in your dry ingredients, which is a mixture of flour, baking powder, baking soda, and salt:
Just before the flour has disappeared, add in peanut butter M&Ms:
Use a large cookie scoop to portion out mounds of cookie dough, and place onto a lined baking sheet.
You can also save some of the scoops for later.
Just freeze the pre-portioned cookie scoops and bake them whenever you’re craving a cookie.
Enjoy, my friends!
Peanut Butter M&M Cookies
Ingredients:
- 6.25 oz all-purpose flour (1.25 cups)
- 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
Directions:
- 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 in the dry ingredients and mix until the flour has almost disappeared. Add the peanut butter M&Ms and stir them in 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 15 minutes, until the edges are slightly brown and the mounds have flattened a bit. Let the cookies cool, then enjoy!
Recipe adapted from Simply Recipe’s Peanut Butter Cookies
All images and text ©.
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!