These Peanut Butter M&M Cookies are so chewy and buttery. My favorite thing about them though is the peanut butter-filled M&M’s, they add lots of color and a crunch to every bite.
THE PEANUT BUTTER M&M COOKIES EXPLAINED:
Chewy, thick peanut butter cookies that are super buttery and contain both brown sugar and granulated sugar. There are big peanut butter-filled M&M’s throughout each bite!
HOW TO MAKE THESE PEANUT BUTTER M&M COOKIES:
Preheat oven to 350°F. In a stand mixer bowl with the paddle attachment on medium speed, cream together butter and both sugars for about 2 minutes. Add peanut butter and mix until well combined while scraping the sides of the bowl with a rubber spatula frequently.
Add egg yolk and vanilla extract to the butter mixture and mix on low until just combined. In a separate small mixing bowl, whisk together flour, salt, and baking soda.
Add flour mixture to butter mixture all at once and mix until just combined. Fold in M&M’s until well distributed.
Scoop dough onto parchment paper-lined cookie sheet, they won’t REALLY spread so make them the size that you would like still leaving about 1 inch away from each other. Also, when scooping, don’t form with your hands because then they will spread due to the warmth of your hands. Bake for 12-14 minutes (11-12 minutes for more gooey cookies, 13-14 minutes for a chewy but stiffer cookies) Let cool on a cookie sheet for at least 3 minutes before transferring to a cooling rack- remember the longer they are on the hot cookie sheet, the more they will continue to cook.
grocery list:
- butter
- brown sugar
- granulated sugar
- peanut butter
- egg yolk
- vanilla extract
- flour
- baking soda
- salt
- peanut butter M&M’s
equipment list:
click here to purchase the equipment listed below
- stand mixer
- cookie sheet
FAQS:
How do I store these cookies properly?
These cookies can be stored in an airtight container or ziploc bag at room temperature for up to 3 days. They will taste good for up to 4 days but they really start losing the soft and chewiness after the 3rd day.
Doubling/tripling or halving this recipe? (how to/what not to do/why)
Yes! These can be doubled, tripled, and halved. Follow the directions listed below and use the scaling tool to adjust the number of cookies. Disclosure: The amount in grams will need to be doubled, tripled, or halved manually.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Peanut Butter M&M Cookies
Ingredients
- 1/2 cup salted butter softened
- 3/4 cup (135g) brown sugar
- 1/4 cup (60g) granulated sugar
- 1/2 cup creamy peanut butter Jif & Skippy work best not natural
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cup (190g) flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup peanut butter M&M's
Instructions
- Preheat oven to 350°F. In a stand mixer bowl with the paddle attachment on medium speed, cream together butter and both sugars for about 2 minutes. Add peanut butter and mix until well combined while scraping the sides of the bowl with a rubber spatula frequently.
- Add egg yolk and vanilla extract to the butter mixture and mix on low until just combined. In a separate small mixing bowl, whisk together flour, salt, and baking soda. Add flour mixture to butter mixture all at once and mix until just combined. Fold in M&M's until well distributed.
- Scoop dough onto parchment paper lined cookie sheet, they won't REALLY spread so make them the size that you would like still leaving about 1 inch away from each other. Also, when scooping, don't form with your hands because then they will spread due to the warmth of your hands. Bake for 12-14 minutes (11-12 minutes for more gooey cookies, 13-14 minutes for a chewy but stiffer cookies) Let cool on cookie sheet for at least 3 minutes before transferring to cooling rack- remember the longer they are on the hot cookie sheet, the more they will continue to cook.
Nutrition
If you loved this recipe for Peanut Butter M&M Cookies make sure to check out my Peanut Butter S’mores Bars and my Peanut Butter Cup Cookies
