Peanut Butter M&M Cookies

Peanut Butter M&M cookies are the ultimate blend of nutty richness and chocolatey bursts These cookies are soft but sturdy with colorful M&Ms peeking out of every chewy bite There is just enough salt to balance the sweet and the dough comes together quickly whenever a craving hits

I started baking these cookies for holiday trays but they became an all year favorite Whenever a new bag of M&Ms comes out the kids beg to mix them in and make a fresh batch

Ingredients

• Salted butter: brings rich flavor and chewy texture If using unsalted add a generous pinch of salt
• Creamy peanut butter: gives the cookies a deep nutty taste Choose a no stir variety for best results
• Pure vanilla extract: brightens and elevates the dough Use real vanilla for the best aroma
• Brown sugar: keeps the cookies moist and adds caramel notes Dark brown sugar gives extra depth
• Granulated sugar: balances out the brown sugar and adds crisp edges Look for fine crystals that blend in easily
• Large eggs plus yolk: help make the dough rich and bind everything together Room temperature eggs mix in smoother
• All purpose flour: forms the cookie’s base Measure it carefully for softness
• Baking soda and baking powder: give lift and tenderness Always check freshness for fluffy cookies
• Peanut butter mini M&Ms or regular M&Ms: add pops of color and melt in your mouth bursts Choose fresh for best texture
• Mini chocolate chips: dot each cookie with gooey chocolate pools
• Flaky sea salt for sprinkling: is optional but makes flavors pop Add just a touch after baking if you like that sweet and salty finish

Instructions

Prepare the oven and baking sheets:

Preheat your oven to 350 degree Fahrenheit Lay out baking sheets and line with parchment paper or a silicone mat for easy cookie removal

Cream the butter and sugars:

Place softened salted butter brown sugar and granulated sugar in a large mixing bowl Using a stand mixer with paddle attachment or an electric mixer beat for two to four minutes until the mixture is light and fluffy This builds that soft chewy texture

Blend in peanut butter and wet ingredients:

Add creamy peanut butter pure vanilla extract two whole eggs and one egg yolk to the bowl Scrape down the sides and mix until everything is evenly incorporated and satiny

Mix the dry ingredients:

In a separate bowl whisk together the all purpose flour baking soda and baking powder until completely blended This ensures even lift throughout your cookies

Combine wet and dry dough:

Slowly add the flour mixture to your wet mixture Stir just until a dough forms Do not overmix or you risk tough cookies

Fold in M&Ms and chocolate chips:

Pour the mini peanut butter M&Ms and mini chocolate chips into the dough Use a spatula to fold them in so they stay whole and are evenly distributed

Scoop and shape the dough:

Scoop out large rounds of dough about three tablespoons each and place two inches apart on prepared baking sheets Gentle spacing lets them spread perfectly

Bake to golden perfection:

Slide the cookies into your hot oven Bake for twelve to thirteen minutes Keep an eye on the edges as they should look just golden with centers slightly underdone for soft cookies

Finish and cool:

If you love a sweet salty finish sprinkle warm cookies with flaky sea salt Let them cool for a few minutes on the sheet before transferring to a wire rack for complete cooling Peeking M&Ms add to the fun

The M&Ms are my all time favorite because they add so much color and crunch My kids love to help mix in the candies and press a few extra on top before baking Last Christmas we mixed red and green for a festive cookie plate

Storage Tips

These cookies hold up well in an airtight tin at room temperature for up to four days For longer storage pop cooled cookies in a zip top bag and freeze for up to three months To thaw just leave them at room temp for an hour and they taste as good as fresh

Ingredient Substitutions

Crunchy peanut butter works if you enjoy bits of peanut throughout the dough Swap in any flavor of M&Ms for the season or try peanut butter chips instead of chocolate chips Gluten free flour blends can be substituted just measure carefully for best texture

Serving Suggestions

Serve these cookies with a tall glass of cold milk or crumble over a bowl of vanilla ice cream For parties set out a cookie platter with different M&M colors or slide a stick in each for cookie pops

Cultural and Seasonal Context

M&M cookies bring instant nostalgia and are a hit in American bake sales and holiday swaps Use pastel candies for spring red and pink for Valentine’s Day or orange and black for Halloween Every batch brightens the table

Seasonal Adaptations

Winter mix in chopped holiday M&Ms for festive cheer Spring swirl pastel candies for Easter brunch trays Summer sandwich two cookies with vanilla ice cream for an irresistible treat

Success Stories

Family friends always request these when visiting and I have given out the recipe many times People love how big and soft the cookies turn out even after freezing I remember mailing a batch to my niece at college and she promised they disappeared by midnight

Freezer Meal Conversion

Freeze scooped dough balls on a tray then store in a freezer bag for flash bakes on busy days Bake from frozen with just a minute or two extra in the oven No need to thaw ahead

Bake a double batch and stash some in your freezer for future cravings Homemade M&M cookies are always a reason to celebrate

FAQs about Recipes

→ How do I get chewy cookies with crisp edges?

Creaming the butter and sugars well creates a light texture, while not overbaking keeps centers chewy and edges crisp.

→ Can chunky peanut butter be used?

Yes, but creamy peanut butter blends more smoothly. Chunky adds extra texture if preferred.

→ Do I need to chill the dough?

Chilling is not required for this dough, but a short chill can make cookies thicker and limit spreading.

→ Can I substitute regular M&Ms for mini?

Absolutely. Both mini and regular M&Ms work well, though mini M&Ms distribute candies more evenly.

→ How should these cookies be stored?

Place cooled cookies in an airtight container at room temperature for up to 5 days to keep them fresh.