Soft, Chewy Cookies Packed with Peanut Butter Flavor & Candy Crunch
M&M’S® Peanut Butter Cookies are the perfect blend of classic peanut butter cookies and colorful candy-coated chocolate. Soft and chewy in the center with lightly crisp edges, these cookies deliver rich peanut butter flavor balanced by bursts of chocolate and crunch in every bite.
They’re fun, nostalgic, and ideal for bake sales, holiday platters, lunchbox treats, or anytime you want a cookie that looks as good as it tastes.
Why M&M’S® Work So Well in Peanut Butter Cookies
Peanut butter cookies are naturally rich and slightly salty—making them the perfect base for M&M’S®:
-
Candy shells add crunch and color
-
Chocolate melts slightly without losing shape
-
Peanut butter flavor enhances the chocolate
-
Cookies stay soft even days after baking
It’s a tried-and-true combination that never fails.
Best M&M’S® Peanut Butter Cookies Recipe
Ingredients
-
½ cup (115 g) unsalted butter, softened
-
½ cup (130 g) creamy peanut butter
-
¾ cup (150 g) brown sugar, packed
-
¼ cup (50 g) granulated sugar
-
1 large egg, room temperature
-
1 teaspoon vanilla extract
-
1¼ cups (155 g) all-purpose flour
-
½ teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 cup M&M’S® candies (plus extra for topping)
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
2. Cream Butter, Peanut Butter & Sugars
Beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
3. Add Egg & Vanilla
Mix in egg and vanilla until fully combined.
4. Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
5. Fold in M&M’S®
Gently fold in M&M’S®, reserving some to press onto the tops before baking.
6. Shape & Bake
Scoop dough into 1½–2 tablespoon balls, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers are soft.
Cool on the baking sheet for 5 minutes before transferring to a rack.
Pro Tips for Bakery-Style Cookies
-
Press extra M&M’S® on top for visual appeal
-
Slightly underbake for soft centers
-
Chill dough 30 minutes for thicker cookies
-
Use peanut butter M&M’S® for extra richness
Delicious Variations
Peanut Butter M&M’S® Chocolate Chip Cookies
Add ½ cup chocolate chips for double chocolate flavor.
Crunchy Peanut Butter M&M’S® Cookies
Use crunchy peanut butter for added texture.
Holiday M&M’S® Cookies
Use seasonal M&M’S® colors for festive baking.
Gluten-Free Version
Substitute with a 1:1 gluten-free flour blend.
Storage & Freezing
-
Store at room temperature for 4–5 days
-
Freeze baked cookies up to 2 months
-
Freeze dough balls and bake as needed (add 1–2 minutes)
Frequently Asked Questions
Why didn’t my M&M’S® melt?
M&M’S® are designed to hold their shape due to their candy shell.
Can I use mini M&M’S®?
Yes—they distribute more evenly throughout the dough.
Do these cookies spread a lot?
Moderately. Chilling dough reduces spreading.
Final Thoughts
M&M’S® Peanut Butter Cookies are fun, flavorful, and guaranteed to disappear fast. With their soft texture, bold peanut butter taste, and colorful crunch, they’re a cookie that appeals to kids and adults alike.
Perfect for parties, gifting, or everyday baking, this recipe is one you’ll want to keep on repeat.
- 2 sticks butter
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 1 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon DeKuyper's butter schnapps
- 2 1/2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup ground almonds
- 1 bag M&M'S® milk chocolate candies
In a medium bowl, whisk together flour, baking soda, baking powder and salt until well combined.
Beat butter until light and fluffy, gradually adding white sugar. Beat in brown sugar in batches until incorporated. Beat in eggs, then mix in peanut butter. Add vanilla and butter schnapps (if using - if not using schnapps, vanilla may be doubled).
On low speed, stir in dry ingredients, mixing only until dry ingredients are moistened. Stir in almonds last.
Line a baking sheet with parchment paper or silicone baking sheets.
Roll dough into balls and arrange on baking sheets 2 inches apart. Press down with the tines of a fork in a criss-cross pattern. Press M&M'S® into the top of the cookies.
Bake at 350°F 10-12 minutes or until cookies are lightly golden on edges; be careful not to over bake as these are best slightly under baked and you do not want to brown them. Cool. Enjoy the M&M'S® PEANUT BUTTER COOKIES recipe !!!
No comments:
Post a Comment