These Peanut Butter M&M Cookies are soft, chewy, and loaded with chocolate in every bite. They’re perfect for peanut butter lovers of all ages.
In order to get that bakery-perfect look, reserve a handful of M&Ms to top each cookie as soon as they come out of the oven. Looking for more cookie recipes? Try these Brown Butter Chocolate Chip Cookies, S’mores Cookies, or these classic M&M Cookies.
Peanut Butter M&M Cookies
Sometimes the best things in life are the simple things. These peanut butter and M&M chocolate chip cookies are always the first to go when they are part of a cookie plate.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
Each soft and chewy peanut butter cookie is loaded with both chocolate chips and M&Ms candies for a seriously delicious treat. The amount of peanut butter isn’t overpowering—these cookies are like the perfect combination of sugar cookie and peanut butter cookie.
Feel free to experiment with different flavors of M&Ms and chocolate chips to find variations that you love the most.
Why You’ll Love This Recipe
- Make them ahead of time. You can easily make this cookie dough up to 2 days ahead of time, or even freeze it for up to 2 months.
- The perfect amount of peanut butter. There is no denying these are peanut butter cookies, but they aren’t so overloaded that you need to follow up each bite with a glass of milk.
- No chilling required. This recipe doesn’t require any chilling time after you make the dough. You can go ahead and mix, portion, and bake.
Key Ingredients You Will Need
- Butter – make sure that the butter is about the same consistency as the peanut butter so that it will cream well.
- Peanut Butter – for baking, you should always use the peanut butter that doesn’t separate. It’s completely up to you whether you use creamy or chunky, though!
- Sugars – you will need both brown sugar and granulated sugar for these cookies. They each add different flavors and texture to the final cookies.
- Eggs – your eggs should be room temperature before mixing them into the cookie dough. You can either pull them out ahead of time or run them under warm water for a few minutes.
- Baking Soda – this helps keep the cookies super chewy and gives them a little bit of extra lift in the oven.
- Chocolate Chips – my go-to here is semi-sweet chocolate chips, but you can experiment with using different flavors of chocolate chips.
- M&Ms – I like to reserve a handful of these to add to the cookies just out of the oven. Mini M&Ms work great!
How to Make Peanut Butter and M&M Cookies
- Cream the butter, peanut butter, and sugars. In the bowl of a stand mixer, cream together the butter, peanut butter, sugar, and brown sugar for about 3-5 minutes, or until light and fluffy.
- Mix the rest of the cookie dough together. Slowly add the eggs, milk, vanilla, and salt. Whisk together the flour and baking soda, then add the flour mixture to the butter mixture and stir on low until almost completely combined. Add the chocolate chips and M&M’s last and mix gently to combine.
- Portion the cookies. Scoop 2″ balls and place about 2″ apart on an ungreased baking sheet.
- Bake. Bake in your preheated oven for 9-11 minutes, or until lightly golden brown on the edges.
- Cool. Remove cookies from the oven and add extra M&Ms if desired. Let cool on the baking sheet for 5 minutes before transferring to cooling racks to cool completely.
Recipe Tips
- The best kind of peanut butter to use for cookies is the processed creamy peanut butter. Natural peanut butter that separates will likely cause the cookies to spread, or even become more crumbly than soft.
- Measure carefully—adding too much or too little of any of these ingredients will alter the texture and flavor of your cookies.
- Don’t overbake! It can be hard to tell when peanut butter cookies are done, since they have a naturally golden color. Keep a close eye on them and pull them out just when the edges are beginning to set. They should only get a very slightly darker golden color.
Storage Instructions
- Storing baked cookies: store cookies in an airtight container at room temperature for up to 4 days.
- Make-ahead tips: you can make the cookie dough up to 3 days in advance, store in the fridge, and bake when you are ready. To freeze the cookie dough, it is best to scoop them first, then place on a parchment lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in freezer bags where you can store for up to 2 months.
- To bake frozen cookie dough: pull frozen dough from the freezer and transfer to a baking sheet while you preheat the oven. You don’t need to let the dough thaw completely, you just may need to add a couple of extra minutes to the baking time.
More You’ll Love
These peanut butter M&M cookies are soft, chewy, and loaded with chocolate chips. They’re perfect for both kids and adults, and couldn’t be easier to make.
Leave your rating below!
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you—it helps me and other readers too!
Follow below for more recipes!
Peanut Butter M&M Cookies
These Peanut Butter M&M Cookies are soft, chewy, and loaded with chocolate in every bite. They’re perfect for peanut butter lovers of all ages.
Yields cookies
Ingredients
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2½ cups all-purpose-flour
- 1 cup chocolate chips, (divided)
- 1 cup M&Ms
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, cream together the butter, peanut butter, sugar, and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Turn off the mixer and slowly add the eggs, milk, vanilla, and salt. Paddle on low to combine.
- In a separate large bowl, combine the baking soda, and flour. Whisk together, then add the flour mixture to the butter mixture and stir on low until almost completely combined. Add the chocolate chips and M&M's last and mix gently to combine.
- Scoop 2" balls using an ice cream scoop or spoons and place about 2" apart on an ungreased baking sheet.
- Bake in your preheated oven for 9-11 minutes, or until lightly golden brown on the edges.
- Remove cookies from the oven and add extra M&Ms if desired. Let cool on the baking sheet for 5 minutes before transferring to cooling racks to cool completely. Enjoy!
Notes
Storing baked cookies: store cookies in an airtight container at room temperature for up to 4 days.
Make-ahead tips: you can make the cookie dough up to 3 days in advance, store in the fridge, and bake when you are ready. To freeze the cookie dough, it is best to scoop them first, then place on a parchment lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in freezer bags where you can store for up to 2 months.
To bake frozen cookie dough: pull frozen dough from the freezer and transfer to a baking sheet while you preheat the oven. You don’t need to let the dough thaw completely, you just may need to add a couple of extra minutes to the baking time.
Nutrition
Calories: 253kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 169mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
