Peanut Butter M&M Cookies

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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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 253kcal

Author: The Carefree Kitchen

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

US Customary - Metric

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.

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