There’s something magical about the combination of peanut butter and chocolate that makes any cookie irresistible. These Peanut Butter M&M Cookies take that classic pairing to new heights, with a soft, chewy peanut butter base studded with colorful chocolate candies that add both visual appeal and a delightful crunch.
Perfect for bake sales, after-school treats, or simply satisfying your sweet tooth, these cookies strike the perfect balance between homey comfort and special occasion indulgence. The recipe comes together in just 45 minutes, making it an ideal choice when you need a quick but impressive homemade dessert.
Why You’ll Love This
- No chilling required – mix the dough and bake right away
- Perfect texture combination: soft, chewy centers with slightly crisp edges
- Kid-friendly recipe that’s fun to make together
- Colorful M&Ms make these cookies visually appealing for parties
- Stores well for up to a week in an airtight container
Ingredients
- ½ cup unsalted butter, for browning
- ½ cup + 2 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk chocolate chips, plus extra for topping
- ½ cup peanut butter M&Ms, plus extra for topping
- 8 tablespoons creamy peanut butter (1 tablespoon per cookie)
- Extra chocolate chips for garnish
- Extra peanut butter M&Ms for garnish
- Pretzels for garnish (optional)
Instructions
- Scoop 8 tablespoon-sized dollops of peanut butter onto a parchment-lined plate. Freeze until ready to use.
- Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as it melts. Continue stirring until butter turns golden brown and smells nutty (it will foam, this is normal). Remove from heat and transfer to a heat-safe bowl to cool.
- Once butter has cooled, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined. Add egg and vanilla, whisking until mixture is smooth.
- Sift flour, baking soda, and salt into the wet ingredients. Fold gently until just combined, being careful not to overmix.
- Fold in chocolate chips and M&Ms until evenly distributed throughout the dough.
- Scoop ¼ cup portions of dough (or use a standard ice cream scoop). Flatten each portion, place a frozen peanut butter dollop in the center, then fold the dough around it to enclose completely. Press down each cookie ball about ¾ of the way to help it spread while baking.
- Press a few additional chocolate chips and M&Ms into the top of each cookie.
- Bake 6 cookies at a time for 10 minutes, or until the edges are set and the bottoms are golden brown. The centers may look slightly underdone.
- While cookies are still warm, use a large round cookie cutter or measuring cup to reshape them if desired. Press additional M&Ms, chocolate chips, and optional pretzels on top of the warm cookies.
- Allow cookies to cool completely on the baking sheet to set. Enjoy once cooled, or store in an airtight container.
Tips & Variations
- For extra peanut flavor, use crunchy peanut butter instead of creamy.
- Try using seasonal colored M&Ms for holidays (red/green for Christmas, pastels for Easter).
- Add 1/2 cup of chocolate chips along with the M&Ms for double chocolate goodness.
- For a more complex flavor, add 1/4 teaspoon of cinnamon to the dry ingredients.
- Make the cookies ahead and freeze the dough balls for up to 3 months – just add 1-2 minutes to the baking time.
- If your cookies spread too much, chill the dough for 30 minutes before baking.
Serving Suggestions
These cookies are delicious on their own but become an extra special treat when served slightly warm with a cold glass of milk. For a decadent dessert, sandwich a small scoop of vanilla ice cream between two cooled cookies to make the ultimate ice cream sandwich.
They also make a wonderful addition to cookie platters or dessert tables, where their colorful appearance stands out among other treats.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days.
- The cookies are done when the edges are set but the centers still look slightly underbaked – they’ll firm up as they cool.
- For perfectly round cookies, use a round cookie cutter slightly larger than the cookie to gently shape them while still warm from the oven.
FAQs
Can I use natural peanut butter for these cookies?
While you can use natural peanut butter, commercial brands like Jif or Skippy work best for consistent results. If using natural peanut butter, make sure it’s well-stirred and consider chilling the dough before baking.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
Why did my cookies turn out flat?
Flat cookies usually result from butter that’s too soft or warm. Make sure your butter is at cool room temperature, and if your kitchen is warm, consider chilling the dough for 30 minutes before baking.
Can I use peanut butter chips instead of M&Ms?
Absolutely! Peanut butter chips, chocolate chips, or even chopped peanut butter cups would all work wonderfully in this recipe.
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