These peanut butter cookies are SOFT. They melt in your lips and taste like peanut butter to the max!
Peanut Butter M&Ms Cookie Recipe (So Easy)

Soft and Chewy Peanut Butter M&M Cookies

The silky peanut butter cookie dough in these Peanut Butter M&M Cookies is sprinkled with rich Peanut Butter M&Ms. The recipe for these cookies is ideal for peanut butter lovers.

If you have never had a Peanut Butter M&M, they are similar to Reese's Pieces but larger and creamier.

They were given to me by a friend, and I was both ecstatic and horrified at how wonderful they are.

I believe these are the best M&M ever.

Amazing textures and a strong peanut butter flavor both come together in this cookie.

I enjoy receiving the crunchy candy shell pieces that give way to the creamy peanut butter centers of the M&Ms while still biting into the soft peanut butter cookie dough.


Prep Time: 15 minutes + chilling 

Cook Time: 12-15 minutes 

Total Time: 27-30 minutes + chilling 

Yield: 36 cookies


  • 2 cups of general-purpose flour
  • 1 tablespoon of baking soda
  • 1/2 kosher salt spoon
  • 1 - 1/2 sticks softened unsalted butter, at  room temperature, 
  • 2/3 cup of natural peanut butter
  • 1/2 cup of light brown sugar, packed
  • Granulated sugar, 1/2 cup
  • 1 egg
  • 1 tsp Vanilla extract 
  • 1 or 1/2 cup of M&M


  1. Combine the flour, baking soda, and salt in a medium mixing basin.

  2. Using a stand mixer with the paddle attachment or an electric mixer on medium speed, cream the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 4 minutes.

  3. Incorporate the egg and vanilla extract.

  4. Combine the dry and wet ingredients until just mixed.

  5. Add 1 cup M&Ms and stir.

  6. Refrigerate the dough overnight, covered with plastic wrap.

  7. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet.

  8. Make 1-1/2-inch balls out of the dough. Place 2 inches apart on a baking sheet that has been prepped. Incorporate the leftover M&Ms into the dough (about 2-3 per cookie).

  9. Bake for 12-15 minutes, or until the cookies are light golden brown on top and cracked. Allow them to cool for 5 minutes on the pan before transferring to a cooling rack.


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