If you are a fan of cookies that pack a flavorful punch of peanut butter combined with the colorful crunch of candy, the M&M Peanut Butter Cookies Recipe is an absolute must-try. This delightful treat brings together the rich, creamy taste of peanut butter with the sweet, chocolatey bursts of M&Ms, resulting in cookies that are soft, chewy, and irresistibly festive. Whether you’re baking for a quick snack, a party, or simply to satisfy a sweet tooth, these cookies manage to balance textures and flavors in a way that feels both nostalgic and exciting. Trust me, once you try this M&M Peanut Butter Cookies Recipe, it will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
These ingredients are simple, straightforward, and come together beautifully to create the perfect balance of flavor, texture, and that gorgeous pop of color. Each element plays a key role, from the creamy peanut butter that forms the heart of the dough to the vibrant M&Ms that add a playful crunch.
- 1 cup creamy peanut butter: This gives the cookies their rich, nutty base and soft texture.
- 1/2 cup unsalted butter, softened: Adds smoothness and helps achieve that perfect chewy bite.
- 3/4 cup brown sugar: Brings moisture and a deep, caramel-like sweetness.
- 1/4 cup granulated sugar: Balances sweetness and helps with cookie structure.
- 1 large egg: Binds ingredients together and adds moisture.
- 1 egg yolk: Enhances richness for a tender crumb.
- 1 1/2 cups all-purpose flour: Provides the structure to hold everything together.
- 1/2 teaspoon baking soda: Gives a gentle lift to the cookies.
- 2 teaspoons vanilla extract: Adds warmth and extra depth of flavor.
- 1 cup M&M candies: Our fun, colorful stars that melt slightly but keep their crunch.
- 1/2 cup mini chocolate chips or peanut butter chips (optional): For an added layer of gooey, melty goodness.
How to Make M&M Peanut Butter Cookies Recipe
Step 1: Cream the Butters and Sugars
Start by beating the softened butter, creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until the mixture is light, fluffy, and wonderfully creamy. This step is crucial because well-creamed ingredients set the stage for a tender cookie with just the right amount of chew.
Step 2: Add Eggs and Vanilla
Next, incorporate the egg, egg yolk, and vanilla extract into your butter and sugar blend. Mix until the batter is smooth and homogenous, ensuring the flavors start to meld and the dough gains a luscious richness that will define the final cookie.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Overmixing here can lead to tougher cookies, so be gentle to maintain a tender crumb that melts in your mouth.
Step 4: Fold in M&Ms and Optional Chips
Time for the fun part! Gently fold in the bright, crunchy M&M candies along with mini chocolate or peanut butter chips if you’re using them. This adds texture, color, and those delightful hidden pockets of melty sweetness that keep every bite interesting.
Step 5: Chill the Dough
Place your dough into the refrigerator for 30 minutes to an hour. This chilling step helps prevent the cookies from spreading too much while baking, ensuring they stay thick and chewy with a perfect shape.
Step 6: Scoop and Shape
Using about 2 tablespoons of dough per cookie, scoop the dough onto a parchment-lined baking sheet. For an extra peanut butter punch, try adding a small dollop of peanut butter in the center before shaping it into a ball. This little trick makes the cookies even more indulgent and peanut buttery.
Step 7: Bake the Cookies
Pop your baking sheet into a preheated oven at 350°F (175°C) and bake for 10 to 12 minutes. You’ll know the cookies are ready when the edges look set but the centers still appear slightly underbaked — this ensures they stay soft and chewy once cooled.
Step 8: Cool Before Enjoying
Allow your freshly baked cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This resting time is essential to let the cookies firm up just so, making them easy to handle and absolutely irresistible to eat.
How to Serve M&M Peanut Butter Cookies Recipe
Garnishes
To make your M&M Peanut Butter Cookies Recipe even more eye-catching, consider sprinkling a few extra M&Ms or mini chocolate chips on top right after baking. A light dusting of powdered sugar can also add a pretty, festive touch if you’re serving them for a special occasion.
Side Dishes
These cookies pair wonderfully with classic comforts like a cold glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee or hot chocolate. The creamy drinks enhance the richness of the peanut butter and chocolate, making each bite a heavenly experience.
Creative Ways to Present
Why not try arranging these colorful cookies in a festive tin for gifting? They also make an adorable cookie platter centerpiece, especially when paired with other peanut butter or chocolate treats. Layer them on parchment with small bowls of peanut butter or chocolate sauce for dipping — instant party perfection!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 3 to 5 days, perfect for enjoying throughout the week.
Freezing
You can freeze baked cookies by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. They’ll keep beautifully for up to 3 months. Thaw them at room temperature for an hour or so when craving a sweet treat.
Reheating
To recapture that freshly baked warmth, pop a cookie or two in the microwave for about 10 to 15 seconds. The chocolate chips will soften, and the whole cookie becomes delectably soft and inviting again.
FAQs
Can I use crunchy peanut butter instead of creamy?
You can, but keep in mind that crunchy peanut butter will add a bit more texture to the dough. If you love that extra nutty crunch in your cookies, go for it! Just be prepared for a slightly different chewiness.
What if I don’t have M&Ms? Any substitutions?
No worries! You can swap M&Ms for plain chocolate chips, Reese’s Pieces, or even chopped peanuts for different but equally delicious variations that still capture the spirit of the recipe.
Why do I need to chill the dough?
Chilling the dough helps control the spread of the cookies while baking, so they hold their shape and don’t become too thin. It also allows the flavors to meld, resulting in a richer taste.
Can I make these cookies gluten-free?
Absolutely! Use your favorite gluten-free all-purpose flour blend instead of regular flour. Just keep an eye on baking times since gluten-free doughs sometimes bake a little differently.
How do I make my cookies chewier?
To boost chewiness, use an extra egg yolk and don’t overbake. Remember, pulling them out when the centers look slightly underbaked ensures the perfect soft-centered texture.
Final Thoughts
These M&M Peanut Butter Cookies Recipe are not just cookies; they’re delightful little bites of happiness that brighten any day with their bright colors, chewy texture, and irresistible peanut buttery flavor. They’re easy enough to whip up on a whim but special enough to impress anyone who tastes them. I truly hope you give this recipe a try and fall in love with these cookies just as I have — happy baking!
Print
M&M Peanut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These M&M Peanut Butter Cookies combine creamy peanut butter and colorful M&M candies for a delightful treat that’s both chewy and crunchy. Perfect for parties, snacks, or anytime you crave a sweet, nutty cookie with a fun twist.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
Add-ins
- 1 cup M&M candies
- 1/2 cup mini chocolate chips or peanut butter chips (optional)
Instructions
- Mix Wet Ingredients: In a large bowl, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the butter mixture. Mix well until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Add-ins: Gently fold in the M&M candies and optional mini chocolate chips or peanut butter chips, ensuring even distribution without breaking the candies.
- Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to 1 hour, which helps prevent excessive spreading during baking.
- Shape Cookies: Scoop about 2 tablespoons of dough per cookie. Optionally, place a small amount of peanut butter in the center of each dough ball. Shape into balls and arrange them evenly on a lined baking sheet, leaving enough space between each.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are set but the centers still appear slightly underbaked, to maintain a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and becoming thin.
- Use peanut butter that is creamy for best mixing and texture.
- The optional mini chips add extra bursts of flavor but can be omitted if preferred.
- Watch the baking time closely; underbaked centers yield a softer, chewier cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
