Peanut Butter M&M Cookies
These Peanut Butter M&M Cookies are so chewy and buttery. My favorite thing about them though is the peanut butter-filled M&M’s, they add lots of color and a crunch to every bite.
THE PEANUT BUTTER M&M COOKIES EXPLAINED:
Chewy, thick peanut butter cookies that are super buttery and contain both brown sugar and granulated sugar. There are big peanut butter-filled M&M’s throughout each bite!
HOW TO MAKE THESE PEANUT BUTTER M&M COOKIES:
Preheat oven to 350°F. In a stand mixer bowl with the paddle attachment on medium speed, cream together butter and both sugars for about 2 minutes. Add peanut butter and mix until well combined while scraping the sides of the bowl with a rubber spatula frequently.
Add egg yolk and vanilla extract to the butter mixture and mix on low until just combined. In a separate small mixing bowl, whisk together flour, salt, and baking soda.
Add flour mixture to butter mixture all at once and mix until just combined. Fold in M&M’s until well distributed.
Scoop dough onto parchment paper-lined cookie sheet, they won’t REALLY spread so make them the size that you would like still leaving about 1 inch away from each other. Also, when scooping, don’t form with your hands because then they will spread due to the warmth of your hands. Bake for 12-14 minutes (11-12 minutes for more gooey cookies, 13-14 minutes for a chewy but stiffer cookies) Let cool on a cookie sheet for at least 3 minutes before transferring to a cooling rack- remember the longer they are on the hot cookie sheet, the more they will continue to cook.
grocery list:
- butter
- brown sugar
- granulated sugar
- peanut butter
- egg yolk
- vanilla extract
- flour
- baking soda
- salt
- peanut butter M&M’s
equipment list:
click here to purchase the equipment listed below
- stand mixer
- cookie sheet
FAQS:
How do I store these cookies properly?
These cookies can be stored in an airtight container or ziploc bag at room temperature for up to 3 days. They will taste good for up to 4 days but they really start losing the soft and chewiness after the 3rd day.
Doubling/tripling or halving this recipe? (how to/what not to do/why)
Yes! These can be doubled, tripled, and halved. Follow the directions listed below and use the scaling tool to adjust the number of cookies. Disclosure: The amount in grams will need to be doubled, tripled, or halved manually.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Peanut Butter M&M Cookies
Ingredients
Method
- Preheat oven to 350°F. In a stand mixer bowl with the paddle attachment on medium speed, cream together butter and both sugars for about 2 minutes. Add peanut butter and mix until well combined while scraping the sides of the bowl with a rubber spatula frequently.
- Add egg yolk and vanilla extract to the butter mixture and mix on low until just combined. In a separate small mixing bowl, whisk together flour, salt, and baking soda. Add flour mixture to butter mixture all at once and mix until just combined. Fold in M&M's until well distributed.
- Scoop dough onto parchment paper lined cookie sheet, they won't REALLY spread so make them the size that you would like still leaving about 1 inch away from each other. Also, when scooping, don't form with your hands because then they will spread due to the warmth of your hands. Bake for 12-14 minutes (11-12 minutes for more gooey cookies, 13-14 minutes for a chewy but stiffer cookies) Let cool on cookie sheet for at least 3 minutes before transferring to cooling rack- remember the longer they are on the hot cookie sheet, the more they will continue to cook.
Nutrition
Tried this recipe?
Let us know how it was!If you loved this recipe for Peanut Butter M&M Cookies make sure to check out my Peanut Butter S’mores Bars and my Peanut Butter Cup Cookies
