Why Make This Recipe
Peanut Butter M&M Cookies are a delightful treat that combines the rich, creamy taste of peanut butter with the fun, colorful crunch of M&Ms. This recipe is perfect for cookie lovers who enjoy a sweet treat with a twist. They are great for sharing at parties, adding to lunchboxes, or simply enjoying with a glass of milk. Plus, they’re easy to make and sure to bring a smile to anyone’s face!
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 baking sheets with parchment paper or Silpat mats.
- In a large mixing bowl, use an electric mixer or stand mixer with a paddle attachment to cream together the butter and sugars until light and creamy, about 2-4 minutes.
- Add the peanut butter, vanilla extract, whole eggs, and egg yolk. Mix until everything is well combined. Make sure to scrape down the sides of the bowl and mix again.
- In a separate medium bowl, whisk together the flour, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture and mix until just combined and a dough has formed. Stir in the M&Ms and chocolate chips.
- Use a large cookie scoop to form cookie dough balls, about 3 tablespoons each. Place the balls on the prepared cookie sheets, spacing them 2 inches apart.
- Bake for 12-13 minutes or just until the edges turn a light golden brown. Sprinkle the tops with flaky sea salt (optional) and let them cool for a few minutes before transferring them to a wire cooling rack. Enjoy!
How to Serve Peanut Butter M&M Cookies
Serve these cookies warm from the oven for a gooey treat. Pair them with a cold glass of milk or a scoop of ice cream for an extra special dessert. They also make a delightful snack with coffee or tea.
How to Store Peanut Butter M&M Cookies
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. Just make sure they are fully cooled and then place them in a freezer-safe bag or container. They can be frozen for up to three months.
Tips to Make Peanut Butter M&M Cookies
- Ensure your butter and peanut butter are at room temperature for easy mixing.
- Don’t overmix the dough once the flour is added to keep the cookies tender.
- For extra flavor, consider adding a dash of cinnamon to the dough.
- Experiment with different types of M&Ms for a fun variation.
Variation
You can replace M&Ms with other mix-ins like chopped nuts, dried fruit, or different chocolate types. Each variation brings a new taste and texture to these cookies while keeping that classic peanut butter goodness.
FAQs
Can I use natural peanut butter?
Yes, you can use natural peanut butter, but the texture may vary. Cookies may spread more due to the lack of stabilizers.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking.
How do I know when the cookies are done?
The cookies should be lightly golden around the edges. They will continue to set as they cool, so don’t overbake them!
Peanut Butter M&M Cookies
Ingredients
Method
- Preheat the oven to 350°F and line baking sheets with parchment paper or Silpat mats.
- In a large mixing bowl, cream together the butter and sugars until light and creamy, about 2-4 minutes.
- Add the peanut butter, vanilla extract, whole eggs, and egg yolk. Mix until well combined, scraping down the sides of the bowl.
- In a separate medium bowl, whisk together the flour, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture and mix until just combined. Stir in the M&Ms and chocolate chips.
- Use a large cookie scoop to form cookie dough balls, about 3 tablespoons each, and place them on the prepared cookie sheets, spacing them 2 inches apart.
- Bake for 12-13 minutes or just until the edges turn a light golden brown. Let them cool for a few minutes before transferring to a wire cooling rack.