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These Peanut Butter M&M Cookies are chocolate cookies with peanut butter mixed into the cookie itself and loaded with peanut butter M&Ms and peanut butter chips! They are soft, chewy, and super easy to make!
I’m a big fan of a good cookie and these are some seriously good cookies. From the texture to the flavor to the ease of making them, you’ll come back to this recipe over and over.
- Soft and chewy. These peanut butter M&M cookies are super soft and tender. I’m so in love with them! I made them as pretty big cookies so that they’re extra thick, chewy, and moist. So good!
- Chocolate & peanut butter flavors. I love the addition of peanut butter to the chocolate cookie dough, along with peanut butter M&Ms and peanut butter chips. It adds great flavor. You truly get peanut butter in every bite.
- Easy to make. There are no special techniques or skills required to make these cookies. The hardest part is just letting the dough chill for 30 minutes.
If you like these chocolate cookies, you should also try my Grandfather’s Favorite Iced Chocolate Cookies or these Snickers Chocolate Cookies.
What You’ll Need
These irresistible cookies are made with peanut butter, peanut butter M&Ms, and a few pantry staples. Scroll down to the recipe card below for measurements.
- All-purpose flour
- Natural unsweetened cocoa powder – I used natural unsweetened cocoa powder, If you really wanted to, you could use Dutch-processed cocoa powder for a darker color and deeper flavor.
- Baking soda – Gives the cookies a touch of rise and a tender, chewy texture.
- Salt – Without a little salt, your cookies would be bland.
- Unsalted butter – You want your butter to be room temperature. If you only have salted butter on hand, you can use that. Just be sure to leave out the added salt.
- Creamy peanut butter – Use a regular, creamy peanut butter. Do not use a natural peanut butter. Natural peanut butter tends to separate from the oil and will change the texture of the cookies.
- Sugar – You’ll need equal parts light brown sugar & granulated sugar for this recipe.
- Egg – Use a large egg, not medium or extra large.
- Vanilla extract
- Peanut butter M&Ms – Cut in half, so they aren’t too big and are more dispersed throughout the cookies.
- Peanut butter chips – For more peanut butter flavor in the cookies.
These chocolate peanut butter M&M cookies are super easy to make. Just remember that the dough needs to chill a bit. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheet with a baking mat.
- Make the dough. Combine the dry ingredients in a bowl. In another bowl, cream the butter, peanut butter, and sugars until light and fluffy. Mix in the vanilla and egg. Add the dry ingredients and mix until well combined. Stir in the M&Ms and peanut butter chips.
- Chill. Scoop balls of dough approximately 4 tablespoons in size. (A cookie scoop is great for this.) Refrigerate for 30-45 minutes, until firm enough to roll.
- Bake. Roll the cookie dough, adding more M&Ms and peanut butter chips on top if desired. Place on the cookie sheet. Bake for 10-12 minutes, until the edges are set and the centers look just baked.
- Cool. Allow the peanut butter M&M cookies to cool on the cookie sheet for 5-7 minutes then transfer to a cooling rack. Enjoy!
Can I Make These As Smaller Cookies?
Sure! You could make smaller cookies using 2 tablespoons of cookie dough per cookie, and double the amount you get. Just reduce the baking time to 8-10 minutes.
Tips for Success
Here are a few things I’ve found to be important when making these peanut butter M&M chocolate cookies.
- Avoid natural peanut butter. I do not use natural peanut butter in baked goods. It often separates from the oil and the texture is never as smooth and creamy as needed, changing the texture of these cookies. Creamy Skippy or Jif are both good brands.
- Do not over mix. When combining the wet and dry ingredients, mix just until the ingredients are fully combined and incorporated. Do not over mix.
- Chill the dough. This dough is very soft and sticky. Chilling the dough balls for just 30-45 minutes will allow you to roll them much easier.
- Do not over bake. These cookies should be set on the outside but just slightly underbaked in the center when you pull them from the oven. If they look fully baked, they will likely end up over done and dry.
Proper Storage
- Room temperature. Store leftover cookies in an airtight container on the counter. They are best if enjoyed within 3-4 days.
- Freezer. You can also freeze these cookies once they’ve cooled completely. Place in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge, then bring to room temperature and enjoy!
- Apple Cinnamon Oatmeal Cookies
- Banana Chocolate Chip Cookies
- Pinwheel Cookies
- Brownie Cookies
- Andes Mint Cookies
- Snickers Cookies
- Prep Time: 30 mins
- Chill Time: 30 minutes
- Cook Time: 10 mins
- Total Time: 1 hour 10 minutes
- Yield: 15 large cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Peanut Butter M&M Cookies are chocolate cookies with peanut butter mixed into the cookie itself and loaded with peanut butter M&Ms and peanut butter chips! They are soft, chewy, and super easy to make!
Ingredients
- 1 1/4 cups (163g) all-purpose flour (measured properly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1/4 cup (70g) creamy peanut butter (not a natural kind)
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup peanut butter M&Ms, cut in half
- 1/2 cup (85g) peanut butter chips
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter, peanut butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Stir in the peanut butter M&Ms and peanut butter chips.
- Scoop balls of cookie dough about 4 tablespoons (about 60g) in size. A cookie scoop can make that easier. Refrigerate for 30-45 minutes, or until firm enough to roll. The cookie dough is quite sticky.
- Roll the cookie dough, add some additional M&Ms and peanut butter chips on top, if desired.
- Place the cookie dough balls on the lined cookie sheet. Bake for 10-12 minutes or until the edges are set and the centers just look baked.
- Remove cookies from oven and allow to cool for 5-7 minutes, the remove to cooling rack to cool completely.
- Serve cookies. Store left overs in air-tight container. Best if eaten within 3-4 days.
Notes
Peanut Butter: Do not use natural peanut butter. It often separates from the oil and the texture is never as smooth and creamy as needed, changing the texture of these cookies. Creamy Skippy or Jif are both good brands.
Storage: Store leftover cookies in an airtight container on the counter. They are best if enjoyed within 3-4 days.
Freezing: You can also freeze these cookies once they’ve cooled completely. Place in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge, then bring to room temperature and enjoy!
To make smaller cookies: You could make smaller cookies using 2 tablespoons of cookie dough per cookie, and double the amount you get. Just reduce the baking time to 8-10 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 337
- Sugar: 22.4 g
- Sodium: 190.3 mg
- Fat: 20.8 g
- Carbohydrates: 34.6 g
- Protein: 5.7 g
- Cholesterol: 47 mg
Do you have a M&M cookie recipe? I didn’t find one when I did a search.
I don’t, but funnily enough, I just added that one to my list earlier today. Coming soon!