These Peanut M&M Cookies are made with peanut butter cookie dough and stuffed with chocolate chips and peanut M&M candies. They are soft, chewy, and have a nutty flavor with a delicious crunch and a pop of color.
Do you love cookies as much as I do? Check out my whole cookie section on the bloggy! My favorite cookies ever are these Classic Chocolate Chip Cookies and these Peanut Butter Nutella Cookies!
Love M&Ms? Give some love to these Mini M&M Cookies and these M&M Cookie Bars!
Why You'll LOVE This Recipe
Ease: These cookies are easy to whip up with just a handful of ingredients with no chill time and no mixer!
Texture: These soft, chewy, melt-in-your-mouth cookies have the perfect contrast of texture with the crunchy peanut M&Ms.
Peanut Butter Flavor: These peanut butter cookies are bursting with peanut butter flavor in addition to the peanut M&Ms.
Ingredients
- Unsalted Butter: You'll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Peanut Butter: Creamy, thick peanut butter adds a deep, nutty flavor in the cookies!
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Peanut M&Ms: What are peanut M&M cookies without peanut M&Ms?
- Chocolate Chips: Though this is optional, I like using mini chocolate chips in and on top of the cookies.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, creamy peanut butter, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the peanut M&Ms and optional chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate in until evenly dispersed.
STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Top each dough ball with additional M&Ms and chocolate chips as desired.
STEP 6: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Yes, you can use crunchy peanut butter instead of creamy if you prefer a more textured cookie. However, make sure to use thick peanut butter rather than natural, runny peanut butter.
Yes, you can use different types of M&Ms! Just keep in mind that doing so may affect the flavor and texture of the cookies.
Do not let your cookie dough get warm, as this will cause the cookies to spread. Make sure to place the cookie dough on cooled baking sheets rather than hot or warm baking sheets out of the oven. Also, measure flour properly using a kitchen scale to ensure the cookies have enough structure.
Expert Tips
- Measure ingredients accurately using a kitchen scale to measure your ingredients by weight. If you don't have a scale, spoon flour into your measuring cup before leveling off the top.
- Use a cookie scoop to ensure all the cookies are the same size and bake evenly.
- Place the cookie dough on room temperature pans or pans that have cooled instead of hot or warm pans, as this will ensure the structure of the cookie is maintained.
- Bake until the cookies are light golden brown around the edges and still just slightly soft in the center to avoid overbaking.
Storing and Make Ahead
To store your peanut m&m cookies, allow them to cool completely and then place them in an airtight container or resealable plastic bag for up to 4 days or in the freezer for up to 3 months. Thaw the cookies at room temperature for a couple of hours before serving.
To make these cookies ahead of time, freeze the dough by shaping it into balls and placing them on a baking sheet lined with parchment paper. Freeze the balls for 15 minutes before transferring them to a resealable freezer bag for up to 3 months.
Related Recipes
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Peanut M&M Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Cookies, Peanut Butter
- Method: Bake
- Cuisine: American
Description
These Peanut M&M Cookies are made with peanut butter cookie dough and stuffed with chocolate chips and peanut M&M candies. They are soft, chewy, and have a nutty flavor with a delicious crunch and a pop of color.
Ingredients
- ½ cup (110g) unsalted butter, melted
- ½ cup (120g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- ⅓ cup (95g) creamy peanut butter
- 1 teaspoon vanilla extract
- 1 ⅔ cups (233g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (270g) chocolate chips
- 1 cup (180g) peanut M&Ms
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, creamy peanut butter, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips and peanut M&Ms.
- Roll the dough into 2- 2 ½ tablespoon dough balls (55-60g of batter).
- Push additional chocolate chips and peanut M&Ms into the tops of each dough ball for a bakery-style look.
- Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 233g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Don't overbake: Overbaking can result in dry and crispy cookies. Take the cookies out of the oven when the edges are light golden brown and the centers are slightly soft. They will continue to firm up as they cool.
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