Peanut Butter M&M Cookies
These peanut butter M&M cookies are everything you love about a classic peanut butter cookie—soft, chewy, and rich with peanutty flavor—but with a colorful, crunchy twist thanks to those iconic M&Ms. They’re easy to whip up, totally irresistible, and the kind of cookie that disappears fast!
Like, totally radical cookies ahead! If you’re ready to bake to the max, these peanut butter M&M cookies are the ultimate throwback treat. Think rich, chewy peanut butter cookie recipe meets the colorful crunch of nostalgic M&Ms. They are showing their true colors—and they’re beautiful like a rainbow.
If you need cookies like now, whip up a batch of these colorfully irresistible treats! The cookie dough comes together in no time and there is no chilling required. Packed with peanut butter flavor, chewy texture with crisp edges, M&Ms in every bite, and ready to steal the spotlight faster than a keytar solo. So put on your leg warmers, blast some Cyndi Lauper, and remember: girls (and guys) just wanna have… cookies. Duh!
If you love the vibe of these cookies, check out my monster cookies, M&M cookies and peanut butter chocolate chip cookies.
Ingredients for Peanut Butter M&M Cookies
- Unsalted butter
- Light brown sugar + granulated sugar
- Peanut butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Mini M&M candies
How to Make Peanut Butter M&M Cookies
- Prep: Preheat the oven and line baking pans with silicone mats or parchment paper.
- Make the cookie dough: Cream the butter and sugars. Add the peanut butter, eggs, and vanilla extract. Mix in the flour, baking soda, and salt.
- Portion the cookie dough: Scoop the cookie dough with a large cookie scoop. Roll the cookie dough balls in mini M&Ms.
- Bake the cookies: Bake the cookies for 12 minutes and then transfer the cookies to a cooling rack.
Courtney’s Expert Baking Tips
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough to create round and uniform-sized cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
- Use mini M&Ms for the best cookie coverage and the perfect ratio of chocolate to peanut butter.
Frequently Asked Questions
Yes, you absolutely can! I just prefer to use mini M&Ms because I find they cover to surface of the cookies more evenly when baking, but the regular size are fine.
The key is to press the dough into the M&Ms immediately after scooping the dough. The cookie dough balls are soft and may become a bit misshapen, but you can roll them a bit after you press the candies into the dough.
For this recipe, you will want to stick with a good old fashioned creamy peanut butter like Jif, Skippy, or your favorite creamy peanut butter brand. It helps create the perfect soft and chewy texture and adds amazing peanut butter flavor.
If you try out these peanut butter M&M cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
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Peanut Butter M&M Cookies
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (258 g) creamy peanut butter
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 16 oz mini M&Ms
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the peanut butter, eggs and vanilla extract and mix on medium speed until well combined and smooth.
- Add in the all-purpose flour, baking soda, and salt and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Roll the tops of the cookie dough balls in the mini M&M candies, pressing the candies into the dough. Gently roll the cookie dough balls if they become misshapen in the process. Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading.
- Bake the cookies for about 12 minutes until the edges are golden brown and set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough from the refrigerator 30 minutes before baking, roll in the mini M&Ms, and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour, roll in the mini M&Ms, and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Simply amazing!
So glad you enjoyed the recipe! Thanks for the feedback and review!