Why Make This Recipe
Peanut Butter M&M Cookies are a delightful treat that combine rich peanut butter flavor with colorful M&M candies. They are soft, chewy, and packed with both chocolate and peanut butter goodness in every bite. Perfect for parties, school snacks, or a cozy night at home, these cookies suit any occasion. Plus, they are simple to make, making them a favorite for both novice and experienced bakers alike.
How to Make Peanut Butter M&M Cookies
Ingredients:
- 1 cup salted butter (softened at room temperature)
- 1 cup creamy peanut butter (softened at room temperature)
- 2 1/2 teaspoons pure vanilla extract
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 whole large eggs
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups peanut butter mini M&Ms (or regular M&Ms)
- 3/4 cups mini chocolate chips
Directions:
- Preheat the oven to 350°F and line your baking sheets with parchment paper or silpat mats.
- In a large mixing bowl, cream together the softened butter and sugars using an electric mixer or stand mixer with a paddle attachment until it becomes light and creamy—about 2-4 minutes.
- Add the peanut butter, vanilla extract, eggs, and egg yolk to the bowl. Mix until well combined, making sure to scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture and mix just until combined and a dough forms. Gently stir in the M&Ms and mini chocolate chips.
- Use a large cookie scoop to form cookie dough balls (about 3 tablespoons each) and place them on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 12-13 minutes, or just until the edges start to turn a light golden brown. If desired, sprinkle the tops with flaky sea salt after baking.
- Allow the cookies to cool for a few minutes before transferring them to a wire cooling rack. Enjoy!
How to Serve Peanut Butter M&M Cookies
Peanut Butter M&M Cookies are best served warm, allowing the chocolate chips to melt slightly for an extra treat. Serve them on their own, or pair them with a cold glass of milk for a classic combination. They also make a sweet addition to dessert platters at gatherings or as a special after-school snack.
How to Store Peanut Butter M&M Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing the cookies. Place them in a single layer in a freezer-safe container, and they can be frozen for up to three months. Thaw them at room temperature when you’re ready to enjoy them again.
Tips to Make Peanut Butter M&M Cookies
- Ensure that the butter and peanut butter are softened to room temperature for easy mixing.
- Do not overmix the dough once you add the dry ingredients. This helps keep the cookies soft.
- Feel free to customize the recipe by using different types of M&Ms or adding nuts for a different texture.
Variation
For a fun twist, try adding other mix-ins like chopped nuts or using white chocolate chips instead of regular chocolate chips. You can also experiment with different flavored M&Ms to give your cookies a new taste.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will give your cookies a delicious texture!
2. What if I don’t have M&Ms?
You can substitute M&Ms with other chocolate candies, chocolate chunks, or even dried fruits.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days. Just scoop and bake when you’re ready for fresh cookies.
Peanut Butter M&M Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silpat mats.
- In a large mixing bowl, cream together the softened butter and sugars using an electric mixer or stand mixer with a paddle attachment until it becomes light and creamy—about 2-4 minutes.
- Add the peanut butter, vanilla extract, eggs, and egg yolk to the bowl. Mix until well combined, making sure to scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture and mix just until combined and a dough forms.
- Gently stir in the M&Ms and mini chocolate chips.
- Use a large cookie scoop to form cookie dough balls (about 3 tablespoons each) and place them on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 12-13 minutes, or just until the edges start to turn a light golden brown.
- If desired, sprinkle the tops with flaky sea salt after baking.
- Allow the cookies to cool for a few minutes before transferring them to a wire cooling rack.