Peanut Butter M&M Cookies - thick, soft, and dotted with colorful mini M&Ms that stay slightly crunchy even after baking. The dough smells incredible the moment the peanut butter hits the bowl - warm and nutty, like the best part of a childhood lunch. I started making these on a rainy Saturday when my pantry had nothing fancy, just basics and a bag of mini M&Ms hiding in the back of a drawer. Turns out, simple ingredients really do make the best cookies.
If you love soft baked treats, you might also enjoy these Ube Crinkle Cookies or this cozy Chocolate Mug Cake for a quick chocolate fix. And honestly, if you're already baking, my Banana Cupcakes are worth the extra hour.
Where These Peanut Butter M&M Cookies Come From
Peanut Butter M&M Cookies have been a staple in American home kitchens for decades. The classic version is usually thin and criss-crossed with a fork. But this one goes a different direction - thicker, softer, and loaded with mini M&Ms for color and crunch. It's the kind of cookie that looks like it came from a good bakery but actually uses ingredients you probably already have.
Chilling the dough is the step that makes all the difference. It keeps the Peanut Butter M&M Cookies from spreading too thin and gives the peanut butter flavor time to really settle in.
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Peanut Butter M&M Cookies Ingredients
Here's a quick look at the ingredients before you start.
See Recipe Card Below This Post For Ingredient Quantities
- All-Purpose Flour : Forms the structure of the cookies. Spooning and leveling keeps you from packing in too much, which would make them dense.
- Baking Soda : Helps the cookies lift and spread just a little. Not too much puff, just enough.
- Salt : Balances the sweetness and brings out the peanut butter flavor.
- Unsalted Butter : Adds richness and helps the dough bake up tender. Room-temperature butter creams better and gives you a smoother dough.
- Light or Dark Brown Sugar : Adds moisture and a slight caramel depth. Either light or dark works - dark gives a stronger molasses note.
- Granulated Sugar : Adds sweetness and helps the edges set with a little crispness.
- Egg : Binds everything together and adds moisture. Room temp blends in more evenly.
- Creamy Peanut Butter : The star of the show. Use a commercial creamy peanut butter like Jif or Skippy for best results - natural peanut butter can make the dough oily and unpredictable.
- Pure Vanilla Extract : Rounds out the flavors and adds a warm background note.
- Mini M&Ms : The mini size distributes better through the dough than regular M&Ms. Press a few extra on top before baking for the classic bakery look.
How to Make Peanut Butter M&M Cookies
Follow these steps for Peanut Butter M&M Cookies that come out soft, thick, and full of flavor every time.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set the bowl aside for now.
Cream the butter: In a large bowl, beat the softened butter on high speed for 1 minute until it looks creamy and smooth. Don't rush this step - it sets up the whole texture.
Add the sugars: Add the brown sugar and granulated sugar to the butter and beat on medium-high for about 3 minutes until light and fluffy.
Mix in the egg: Add the egg and beat for about 1 minute until fully combined. Scrape down the sides of the bowl as needed so nothing gets left behind.
Add peanut butter and vanilla: Beat in the creamy peanut butter and vanilla extract until the mixture is smooth and incorporated.
Combine wet and dry: Gradually add the dry ingredients, beating on low speed until just combined. Fold in the mini M&Ms gently with a spatula.
Chill the dough: Cover the bowl and refrigerate for at least 1-2 hours, or up to 3 days. This step keeps the cookies thick and prevents over-spreading.
Preheat the oven: When you're ready to bake, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats.
Scoop and prep: Roll the dough into 1.5 tablespoon-sized balls (about 30-35g each). If you like, press a few extra M&Ms onto the tops for a colorful finish.
Arrange on baking sheets: Place the dough balls on the prepared sheets about 2 inches apart so they have room to spread a little.
Bake: Bake for 12-15 minutes, until the edges look set and lightly browned. The centers will still look a little soft - that's what you want.
Cool: Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool.
Easy Swaps If You Need Them
- Peanut butter: Almond butter or sunflower seed butter can work in place of peanut butter, though the flavor will shift. Avoid natural peanut butter - the oil separation causes texture issues.
- Brown sugar: Light and dark brown sugar are interchangeable here. Dark will give a slightly deeper, more molasses-forward cookie.
- Mini M&Ms: Regular M&Ms can work in a pinch but may not distribute as evenly. Peanut M&Ms work too if you want extra crunch. Chocolate chips are another option if that's what's in the pantry.
- Egg: For an egg-free version, a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes) can substitute.
- Vanilla extract: Almond extract can add a subtle twist, though it's stronger - use just ½ teaspoon.
Equipment For Peanut Butter M&M Cookies
- Medium and large mixing bowls
- Hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Storing Your Peanut Butter M&M Cookies
Room temperature: Store baked Peanut Butter M&M Cookies in an airtight container at room temperature for up to 5 days. They stay soft longer if you tuck a slice of bread in the container - it keeps the moisture level steady.
Freezing baked cookies: Let them cool completely, then freeze in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature for about 30 minutes.
Freezing the dough: Roll the dough into balls and freeze them on a baking sheet until solid, then transfer to a bag. Bake from frozen - just add 2-3 minutes to the bake time.
Expert Tips
- Don't skip the chill time. This is the step most people want to skip and shouldn't. Cold dough spreads less in the oven, giving you a thicker, softer Peanut Butter M&M Cookies.
- Use room-temperature butter and egg. Cold butter won't cream properly, and a cold egg can cause the dough to look curdled. Pull both out about 30-45 minutes before mixing.
- Stick with commercial creamy peanut butter. Brands like Jif and Skippy have a stable consistency that works perfectly here. Natural peanut butter tends to separate and can make the dough greasy.
- Press extra M&Ms on top before baking. This is optional but makes a huge visual difference. It's also a good way to use up the ones that fell out when you were folding.
- Pull them out when the centers still look soft. The Peanut Butter M&M Cookies will continue to set as they cool on the baking sheet. If they look done in the oven, they'll be overbaked by the time they cool.
FAQ
Can you put peanut M&Ms in cookies?
You can! Peanut Butter M&M are larger than mini M&Ms, so the texture will be chunkier and the chocolate-to-dough ratio shifts a bit. They work best if you chop them roughly first so they distribute more evenly. Mini M&Ms are the easiest to work with in this Peanut Butter M&M Cookies because they fold right into the dough without weighing it down.
Do you add M&Ms before or after baking cookies?
For this Peanut Butter M&M Cookies , the mini M&Ms get folded into the dough before baking. You can also press a few extra ones on top of each dough ball right before they go in the oven - this is purely for looks, and it works beautifully. Adding M&Ms after baking is also an option if you want them to stay extra shiny and vibrant, but they won't have that slight melt-in that comes from baking.
What's the recipe for three ingredient peanut butter cookies?
The classic 3-ingredient version uses 1 cup peanut butter, 1 cup sugar, and 1 egg. Mix, roll into balls, press with a fork, and bake at 350°F for about 10-12 minutes. They're naturally gluten-free and much simpler. This recipe is a step up from that - with flour, butter, and the right sugar ratio, you get a softer, thicker cookie that holds together better and has more complexity in the flavor.
Have peanut butter M&Ms been discontinued?
Peanut Butter M&Ms - the kind with a peanut butter filling inside the candy shell - are still available and haven't been discontinued. They're sold in most grocery stores and online. Mini M&Ms, which are what this Peanut Butter M&M Cookies calls for, are also still widely available. If you're having trouble finding mini M&Ms locally, regular-sized M&Ms work as a substitute.
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Peanut Butter M&M Cookies
Ingredients
Method
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Using a hand or stand mixer, beat the butter on high speed for 1 minute until creamy.
- Add the brown sugar and granulated sugar to the butter, and beat on medium-high speed for 3 minutes until smooth.
- Add the egg and beat until fully incorporated, about 1 minute.
- Mix in the peanut butter and vanilla extract, then beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then fold in the mini M&Ms.
- Cover the dough and refrigerate for 1-2 hours (up to 3 days) to chill.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Roll the dough into 1.5 Tablespoon-sized balls (about 30-35g each). For extra M&Ms, press some into the tops before baking. Arrange the dough balls 2 inches apart on the baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly browned but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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