Peanut Butter M&M Cookies
I honestly have a hard time keeping up with all of the insane M&M flavors that are constantly coming out. I like to stick with the classics. In this recipe for peanut butter m&m cookies you’ll find both original and peanut butter M&Ms. The cookie itself is a peanut butter cookie that is the perfect amount of crispy around the edges and chewy in the center. I am obsessed with them. And the best part, there is no chill time for the dough.
Peanut butter M&M cookie dough:
Like many cookie recipes, we will be starting with room temperature butter. I tested this recipe with both melted and room temperature butter, and room temperature was the clear winner. Using a stand or a hand mixer we will combine the butter and peanut butter. I wouldn’t recommend using natural peanut butter in this recipe. Skippy, Peter Pan, or Jif would be best. Mix the two until they are fully combined. Next you’ll add in both brown sugar and granulated sugar and mix for about a minute. We don’t want to incorporate too much air because with this recipe in particular we are looking for a flatter, more spread out cookie. Next add in the egg and vanilla and combine. In a separate bowl mix together the dry ingredients: flour, baking soda, and salt. Add to the wet ingredients and mix on low speed just until combined.
The mix-ins:
In this recipe there are one and one third cups total of mix-ins. I used a variety of chocolate chips, regular M&Ms and peanut butter M&Ms. Sticking with the theme of peanut butter M&M cookies I definitely recommend using peanut butter M&Ms. I also like to save some to place on top of the cookie dough balls just before placing them in the oven. Feel free to mix and match any type of M&M you like, chocolate chips, chunks, etc. Once the cookie dough is scooped into balls you can freeze them and bake them later if desired.
If planning to eat right away, use a large cookie scoop or a ¼ cup measuring cup and measure into balls. Place 1-2 inches apart on a parchment lined baking sheet. Press the cookie dough balls down slightly with the palm of your hand to flatten it. Top with a few extra chocolate chips and M&Ms and place in a preheated oven for 12-14 minutes on the middle rack. The edges should be just slightly golden brown and the centers set.
Check out my other cookie recipes here.
Peanut Butter M&M Cookies
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup m&m candies
- 1/3 cup peanut butter m&m candies
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° with oven rack in the middle position. Line baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer using the paddle attachment or with a hand mixer combine the butter and peanut butter on medium speed for 1-2 minutes. Add in the brown sugar and granulated sugar and mix for about another minute. Add in the egg and vanilla extract and mix to combine, about another minute.
- In a separate bowl whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix on low speed for 15-20 seconds, until just combined. Add the candy and chocolate chips and use a wooden spoon or a spatula to mix in and evenly distribute throughout the dough.
- Using a large cookie scoop or 1/4 measuring cup measure out the dough into balls. Place 1-2 inches apart on prepared cookie sheet. Press each ball down to flatten slightly with the palm of your hand. Top with extra m&ms and chocolate chips if desired. Bake in preheated oven for 12-14 minutes. The edges will be slightly golden and the middle will be set. Allow to cool on the baking sheet for about 5 minutes and then transfer to a wire cooling rack to finish cooling.
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