I tested this recipe a dozen times to get that perfect peanut butter to M&M ratio! My easy recipe is the perfect mix of soft and chewy with the kind of flavor no one can resist.
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My Favorite M&M Cookie Recipe
I feel like I’ve spent the better part of my adult life trying to replicate the peanut butter M&M cookies from my favorite bakery growing up. It was a casual experiment for a while, but when the bakery unfortunately closed a few years ago, it became my mission to recreate that perfect cookie!
I spent a few months testing my recipe to get that perfect blend, but my kids didn’t care. All the cookies tasted amazing, but I just needed to get that exact M&M cookie recipe I wanted. My daughter Leah, who is my peanut butter lover, told me these were the best ones, and I agree with her!
I love making easy cookies with fun mix-ins, from chocolate chips to pretzel pieces. But there’s something so special about the peanut butter and M&M combo that keeps me coming back again and again!
For more peanut butter cookies, be sure to check out my peanut butter cup cookies, peanut butter kiss cookies, peanut butter chocolate chip cookies, and chewy peanut butter cookies!
Peanut Butter M and M Cookies Ingredients
- Butter – I always make sure my butter is at room temperature so it creams perfectly with the sugar for a smooth, fluffy dough.
- Light brown sugar – This adds moisture and that signature chewy texture that makes these cookies irresistible.
- Egg – Helps bind everything together and gives the cookies structure.
- Creamy peanut butter – I use a classic creamy peanut butter for a smooth texture and rich, nutty flavor. Spoon licking is encouraged.
- Vanilla extract – A splash of vanilla rounds out the sweetness and enhances the peanut butter flavor.
- Baking soda – Just enough to help the cookies rise and stay soft.
- All-purpose flour – This is the base of the dough that keeps everything light yet sturdy.
- Peanut butter M&Ms – My favorite part! They add pops of color, crunch, and an extra layer of peanut butter goodness. Regular chocolate M&Ms or even mini M&Ms can be substituted.
- Salt – A small pinch balances out the sweetness and brings out the flavor in every bite.
How to Make Peanut Butter M&M Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
STEP TWO: Use an electric mixer to cream the unsalted butter and light brown sugar in a large bowl. Add the egg, peanut butter, and vanilla extract and beat until well mixed.
STEP THREE: Whisk together flour, baking soda, and salt in another bowl. Add to the wet ingredients, mixing until well combined.
STEP FOUR: Fold in the peanut butter M&M’s to the dough, making sure they’re evenly spread. Cover the bowl and chill the dough in the fridge for at least 30 minutes.
STEP FIVE: Use a large cookie scoop to place dough balls on the prepared baking sheet. Leave about 2 inches between each cookie.
STEP SIX: Bake the cookies for 10-12 minutes until they’re golden brown at the edges. Let them cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
Tips for the Best Peanut Butter and M And M Cookies
- I always make sure my butter and egg are at room temperature so the dough comes together evenly in the mixer and gives the cookies the best texture.
- To keep the cookies from spreading too much, I chill the cookie dough in the refrigerator for at least 30 minutes. I rushed this step once and ended up with flat cookies that had no chewy texture, so I never skip it now!
- I place the cookie dough balls at least 2 inches apart on the lined baking sheet. This keeps them from spreading into each other while baking.
- To avoid hot spots in my oven, I rotate the cookie sheet halfway through baking so all my cookies bake evenly.
- I let my peanut butter cookies with M&Ms rest on the baking sheet on the counter for a few minutes to help them set and keep them soft.
M&M Cookie Recipe Variations and Substitutions
- I sometimes swap the M&Ms for chocolate chips or Reese’s Pieces when I want to mix things up.
- For an extra-rich finish and nice presentation, I sometimes drizzle melted chocolate over the peanut butter cookies. I love this variation around the holidays!
- A sprinkle of flaky salt on top right after baking adds another layer of depth that I just love. I think it makes the chocolate flavor pop even more.
- For some added crunch and salt, I’ll sprinkle crushed almonds, walnuts, or pecans on top of the cookies when they’re fresh out of the oven.
- To give my cookies a festive twist, I’ll use seasonal red and green M&Ms for Christmas or pastel colors for Easter.
Peanut Butter M&M Cookies FAQ
How do I make my peanut butter M&M cookies chewy?
I firmly believe that letting the ingredients come up to room temperature before mixing the cookie dough is crucial for soft, chewy cookies! I also always refrigerate the dough for 30 minutes before baking so they don’t spread too much and am careful not to overbake them.
Why are my M&M cookies crumbling apart?
When my cookies turn out crumbly, it’s usually because I didn’t let my ingredients come to room temperature before making the dough or didn’t give the cookies long enough to set on the baking sheet. The cookies will firm up as they rest.
How should I store leftovers?
I always store my peanut butter M&M cookies in an airtight container on the counter once they’ve completely cooled. They stay soft for several days that way.
If I know we won’t finish them right away, I’ll pop a few in the freezer in a freezer-safe container with parchment paper between the layers. They thaw beautifully for an easy treat later on.
More Easy Christmas Desserts
- White trash recipe
- Peanut butter rice krispie treats
- Turtle cookies
- Butterscotch chip cookies
- Iced thumbprint cookies
- Christmas sugar cookies
Easy Peanut Butter M&M Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup light brown sugar packed
- 1 large egg
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 cup peanut butter M&M’s
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F, and then line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together the unsalted butter and light brown sugar using an electric mixer.
- Next, add a room-temperature egg, peanut butter, and vanilla extract. Beat all the ingredients together until they are well combined.
- In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Mix them until they are just combined.
- Fold in the peanut M&M's, making sure they are evenly distributed.
- Cover the bowl with a lid or plastic wrap, and then chill the peanut butter cookie dough in the fridge for at least 30 minutes.
- Using a large cookie scoop, scoop out the dough and place each dough ball on the prepared baking sheet. Be sure to place them about 2 inches apart.
- Bake the cookies for 10 minutes or until they are golden brown around the edges. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Always use butter and eggs at room temperature so the dough comes together evenly in the mixer and gives the cookies the best texture.
- To keep the cookies from spreading too much, chill the cookie dough in the refrigerator for at least 30 minutes.
- Place the cookie dough balls at least 2 inches apart on the lined baking sheet.
- To avoid hot spots in the oven, rotate the cookie sheet halfway through baking so all my cookies bake evenly.
- Let the cookies rest on the baking sheet on the counter for a few minutes to help them set and keep them soft.
- Store leftovers in an airtight container on the counter for a few days or in the freezer up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
This worked exactly as written, thanks!
Hi Roman, So happy to hear you enjoyed the cookies!