Peanut Butter M&M Cookies
When it comes to cookies, for me, they have to be gooey and chewy! I’m not a huge sweets person but I do love a good cookie! These Peanut Butter M&M Cookies were so perfect! They totally gave that peanut butter vibe! They were so crunchy, creamy, and chewy! And the insides were packed with those melty M&Ms! They were just so balanced! My husband said they were the best cookies he’s ever had! They were simple to make and didn’t take much time or ingredients! And because these cookies were simple to make, this is the perfect recipe to tackle with your littles if you enjoy involving them in your kitchen endeavors! These would be perfect to take with you to a holiday party, a work potluck, or a kid’s birthday party!
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What’s the backstory on M&M Cookies?
M&Ms were first introduced to the world by Mars Inc back in 1941 as a wartime ration! In the 1950’s and 60’s, these colorful little candies became a household snack for many across the US! Going into the 70’s home bakers started to swap out chocolate chips for M&Ms as a way to appeal to kids and switch things up! From the 1980’s and on, these cookies started to become available commercially as prepackaged goodies in grocery stores and bakeries!
Did you know?
M&Ms were not only introduced as a wartime ration, but they were also created specifically for US soldiers during World War II! Forest Mars Sr. came up with the idea after seeing soldiers eat pellets made of chocolate, which featured a hard exterior shell. The candy coating was designed to stop them from melting in their pockets while they endured hot climates! The famous M&M slogan “Melts in your mouth, not in your hand” debuted in 1954, which really boosted the popularity of these little treats! Honestly, how thoughtful of Forest – and how interesting to learn this about a candy that I feel like we’ve all loved and known forever! The name M&M actually stands for “Mars & Murrie” – Forest Mars and Bruce Murrie (who was the son of Hershey’s president) who partnered together to produce this candy!
What ingredients do I need for these cookies?
Flour
Brown Sugar
Peanut Butter
Butter
Egg
M&Ms
Salt
Baking Powder
Vanilla
Cooking Spray
What equipment do I need?
How do I make them?
The first thing you’ll want to do is take your butter out and let that soften on the counter while you get the rest of the ingredients prepared. Preheat the oven to 350F. Next, in a large mixing bowl, whisk the dry ingredients until combined.
In a separate bowl, beat the softened butter and brown sugar on medium speed until fluffy. Beat in the egg, vanilla, and peanut butter until creamy.
Combine the wet and dry and mix well with a rubber spatula.
Fold in the half of the M&Ms, reserving the rest to top the cookies with. Stir to combine.
Get out a baking sheet and lightly grease with cooking spray. Then roll the dough out into 1 1/4-inch balls and place on the baking sheet.
Top with reserved M&Ms and bake! Cookies are done when the edges turn golden brown and the stops start to wrinkle.
Allow cookies to cool for a few minutes before removing to a cooling rack to cool completely. Enjoy Peanut Butter M&M Cookies warm with some cold milk! Enjoy!
Tips for these Peanut Butter M&M Cookies:
- If you forget to take the butter out of the fridge at the start of this recipe, you can always zap the butter in the microwave for 5-10 seconds until softened.
- You can sub out the butter for vegetable or coconut oil if you want to! I used salted butter, so I would recommend upping the salt by 1/4 tsp if you decide to swap out the fat.
- Use any type of M&M you want! Peanut, peanut butter, pretzel – pretty much any type of M&M would be good!
- Once cookies are cooled completely, store in an airtight container on the counter for 5 days or store in the fridge for up to a week! They can also be frozen for up to 3 months!
Check out some more of my cookie recipes!
Peanut Butter M&M Cookies
Equipment
Ingredients
- 1 ¼ cup Brown Sugar
- 1 cup Flour
- 1 Egg
- ¾ cup M&Ms divided
- ½ cup Peanut Butter creamy
- ½ cup Salted Butter softened
- 1 tsp Baking Powder
- 1 tsp Vanilla
- ¼ tsp Salt
- Cooking Spray
Instructions
- Preheat oven to 350 ℉. In a large mixing bowl, whisk the dry ingredients until combined.
- In a separate bowl, beat the softened butter and brown sugar on medium speed until fluffy, about 2 minutes.
- Beat in the egg, vanilla, and peanut butter until creamy.
- Combine the wet and dry and mix well with a rubber spatula.
- Fold in the half of the M&Ms, reserving the rest to top the cookies with. Stir to combine.
- Get out a large baking sheet and lightly grease with cooking spray. Then roll the dough out into 1 1/4-inch balls and place on the baking sheet.
- Top with reserved M&Ms and bake until golden brown around the edges and the tops start to wrinkle, 11-13 minutes.
- Allow cookies to cool for a few minutes before removing to a cooling rack to cool completely.
- Enjoy Peanut Butter M&M cookies warm with some cold milk! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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These sound amazing. I’m all about a soft, chewy cookie, and you had me hooked at “melty M&Ms.” The way you described the texture makes me want to grab one right off the pan. And I love that they’re simple enough to make with kids and still impressive enough for a party. Honestly, this recipe is going straight on my must-try list.
Thank you so much!
These look adorable! I have found my baking project for when my little niece comes over next :)
Awh thank you so much! I hope you have fun making them with her!