M&M Peanut Butter Cookies
M&M peanut butter cookies are nostalgic, fun, and packed with the rich, nutty flavors that we all love. Soft, chewy, a little salty, and filled with M&M candies and bits of Reese’s peanut butter cup candies they are everything you could want in a cookie. Each bite is a mix of melty chocolate, crunchy candy shell, and unmistakable peanut butter goodness. These are the kind of cookies you want to make for any occasion and maybe just because you deserve something sweet. Warm from the oven, they’re pure joy – playful, gooey and impossible to eat just one.
Ingredients needed to make M&M Peanut Butter Cookies:
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup mini M&M candies
- 1/2 cup mini peanut butter cups, chopped
How to make M&M Peanut Butter Cookies:
- Preheat oven to 350 degrees.
- Whisk together flour, baking soda and salt in a medium bowl and set aside.
- Whisk sugars together in a large bowl. Mix butter into the dough with a hand mixer or wooden spoon until blended.
- Add peanut butter and mix until smooth.
- Add egg and vanilla and beat until combined.
- Mix in flour mixture a little at a time until just combined.
- Stir in the M&M and Reese’s candies.
- Roll rounded tablespoons of dough into balls and place 2 inches apart on ungreased cookie sheet. I use a silicone mat for easy clean up.
- With a fork flatten each ball in a crisscross pattern if desired or you can let them bake without flattening them.
- Bake cookies for 10-12 minutes or until edges are set and cookies are golden brown. Cool on pan 5 minutes and then transfer to rack to finish cooling.
Notes:
- Substitute 1 cup semisweet chocolate chunks for the candies into the dough.
- Melt 1 cup white candy melts and stir in 1 tbsp oil until combined. Dip half of each baked, cooled cookie into the candy mixture. Sprinkle on a few sprinkles and set up on wax paper about 30 minutes.
- Roll the dough balls into 3/4 cup finely chopped unsalted peanuts before placing on the cookie sheet. Using your thumb, make an indentation in each ball and fill with 1/2 tsp strawberry preserves, then bake as directed.
- Substitute chunky peanut butter for creamy if desired.
- Add 1/2 cup flaky coconut and 1/2 cup dried fruit bits into the dough and bake as directed.
- Reduce the flour by 3/4 cup and add 3/4 cup unsweetened cocoa powder to the flour mixture. Stir in 1 cup peanut butter chips in the dough. Shape and bake as directed.
Other yummy recipes to try:
Pumpkin Chocolate Chip Cookies
M&M Peanut Butter Cookies
M&M peanut butter cookies are nostalgic, fun, and packed with rich, nutty flavors that we all love.
Equipment
- 1 Cookie Sheet
- 1 Large mixing bowl
- 1 medium mixing bowl
- 1 wooden spoon or hand mixer
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup mini M&M candies
- 1/2 cup mini peanut butter cups, chopped
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, baking soda and salt in a medium bowl and set aside.
- Whisk sugars together in a large bowl. Mix butter into the dough with a hand mixer or wooden spoon until blended.
- Add peanut butter and mix until smooth.
- Add egg and vanilla and beat until combined.
- Mix in flour mixture a little at a time until just combined.
- Roll rounded tablespoons of dough into balls and place 2 inches apart on ungreased cookie sheet. I use a silicone mat for easy clean up.
- With a fork flatten each ball in a crisscross pattern if desired or you can let them bake without flattening them.
- Bake cookies for 10-12 minutes or until edges are set and cookies are golden brown. Cool on pan 5 minutes and then transfer to rack to finish cooling.
- Notes: *Substitute 1 cup semisweet chocolate chunks for the candies into the dough. *Melt 1 cup white candy melts and stir in 1 tbsp oil until combined. Dip half of each baked, cooled cookie into the candy mixture. Sprinkle on a few sprinkles and set up on wax paper about 30 minutes. *Roll the dough balls into 3/4 cup finely chopped unsalted peanuts before placing on the cookie sheet. Using your thumb, make an indentation in each ball and fill with 1/2 tsp strawberry preserves, then bake as directed. *Substitute chunky peanut butter for creamy if desired. *Add 1/2 cup flaky coconut and 1/2 cup dried fruit bits into the dough and bake as directed. *Reduce the flour by 3/4 cup and add 3/4 cup unsweetened cocoa powder to the flour mixture. Stir in 1 cup peanut butter chips in the dough. Shape and bake as directed.
Nutrition
Serving: 1gCalories: 171kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 16mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 13gVitamin A: 121IUCalcium: 19mgIron: 1mg
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