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Peanut Butter M&M Cookies

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These soft and chewy peanut butter M&M cookies are loaded with colorful candies and chocolate chips for the ultimate nostalgic treat. Quick and easy to make, they’re perfect for any occasion and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (130g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 3/4 cup (130g) M&M candies, plus extra for topping
  • 1/4 cup (45g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer or sturdy whisk until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract. Beat until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture in two parts, mixing on low until just combined. If the dough is too sticky, add 1-2 tablespoons more flour.
  6. Gently fold in the M&M candies and chocolate chips (if using). Reserve a handful of M&Ms for topping if desired.
  7. Scoop dough into balls about 1.5 tablespoons each, spacing them 2 inches apart on the prepared baking sheet. For thicker cookies, chill the dough balls for 20-30 minutes (optional).
  8. Bake for 9-11 minutes, until edges are set but centers look slightly underbaked. Press extra M&Ms onto the tops immediately after baking if desired.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use creamy, no-stir peanut butter. Chilling the dough helps cookies stay thick and chewy, especially in warm kitchens. For gluten-free cookies, substitute a 1:1 gluten-free flour blend. Press extra M&Ms on top before baking for a bakery-style look. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: peanut butter cookies, M&M cookies, soft cookies, chewy cookies, easy cookie recipe, kid-friendly, party cookies, chocolate chip cookies, holiday cookies, gluten-free option

Find it online: https://yumnode.com/peanut-butter-m-and-m-cookies-recipe-easy-soft-and-chewy-treats/