Peanut Butter M&M Cookies

Peanut Butter M&M Cookies are a classic for a reason—they combine the salty-sweet richness of peanut butter with the crunch of chocolate candies 🍫.

To help you get the best results, we can explore different ways to make them. I’ll ask guiding questions along the way to help you find the perfect version! 🍪

Here are three distinct ways we could approach this:

The Classic Bakery Style 👩‍🍳 This uses a standard flour-based dough for a soft and chewy texture. It involves creaming butter and sugar together, which creates a light, airy structure.

The "No-Flour" 5-Ingredient Version 🥜 Did you know peanut butter can actually act as both the fat and the "flour" in a recipe? This version is gluten-free, very quick to mix, and results in a more intense peanut flavor.

The Monster Cookie Variation 👹 These are usually extra thick and include oats and extra chocolate chips alongside the M&Ms. It’s perfect if you like a heartier, more "loaded" cookie.

Which of these sounds like the kind of cookie you're in the mood for, or would you like to see a list of the basic ingredients first? 🥚

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Classic Peanut Butter M&M Cookies

These cookies are the perfect blend of salty peanut butter and sweet chocolate. They are designed to be soft in the center with slightly crisp edges.

📋 Ingredients

1/2 cup (113g) Unsalted butter, softened to room temperature

3/4 cup (185g) Creamy peanut butter (standard brands like Jif or Skippy work best)

1/2 cup (100g) Granulated white sugar

1/2 cup (100g) Light brown sugar, packed

1 large Egg, room temperature

1 tsp Pure vanilla extract

1 1/2 cups (190g) All-purpose flour

3/4 tsp Baking soda

1/4 tsp Salt (increase to 1/2 tsp if using unsalted peanut butter)

1 cup M&Ms (plus extra for pressing on top)

🥣 Instructions

Preheat & Prep:

Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Cream Butter & Sugars:

In a large bowl using a hand mixer (or a stand mixer with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2–3 minutes).

Add Wet Ingredients:

Add the peanut butter, egg, and vanilla extract. Mix on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed.

Incorporate Dry Ingredients:

In a separate small bowl, whisk together the flour, baking soda, and salt. Turn the mixer to low speed and gradually add the flour mixture. Mix just until no streaks of flour remain. Do not overmix.

Fold in M&Ms:

Using a sturdy spatula or wooden spoon, gently fold in the 1 cup of M&Ms by hand.

Scoop & Shape:

Scoop about 1.5 to 2 tablespoons of dough per cookie (a medium cookie scoop is perfect). Roll into a ball and place on the prepared baking sheet, leaving about 2 inches of space between them.

Optional: Gently press 3–4 extra M&Ms onto the top of each ball for a professional look.

Bake:

Bake for 9–11 minutes. The edges should be lightly golden, but the centers should still look slightly soft and "underdone."

Cool:

Let the cookies sit on the baking sheet for at least 5–10 minutes to firm up. Transfer to a wire rack to cool completely.

💡 Pro Tips for Success

The Peanut Butter: Avoid "natural" stir-style peanut butters. The oil separation can cause the cookies to spread too thin or become greasy.

Don't Overbake: This is the secret to a soft cookie! They will look soft when you pull them out, but they continue to cook on the hot pan (carry-over cooking).

Chill if Needed: If your kitchen is very warm and the dough feels sticky, chill it in the fridge for 30 minutes before scooping. This prevents excessive spreading.

Perfectly Round Cookies: Immediately after taking the tray out of the oven, place a circular glass or cookie cutter over a cookie and gently move it in a circular motion to "scoot" the edges into a perfect circle.