Bite into the irresistible comfort of M&M Peanut Butter Cookies, where creamy peanut butter meets the colorful crunch of peanut butter M&Ms and chocolate chips in a chewy, delightful treat.
Yield: 28 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
1 cup light brown sugar, packed
⅓ cup creamy peanut butter
2 teaspoons vanilla extract
2 eggs, room temperature
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chip cookies
1 ½ cups peanut butter M&Ms
Instructions
Cream the softened unsalted butter until creamy in a large mixing bowl.
Beat in the white sugar and the light brown sugar until smooth.
Beat in the creamy peanut butter.
In a separate bowl, combine the all-purpose flour with the baking soda, and salt. Set aside.
Beat in the vanilla extract and the room-temperature eggs.
Slowly beat the dry ingredients into the wet ingredients until soft dough forms.
Gently stir in the semi-sweet chocolate chips and the peanut butter M&Ms.
Scoop into 3 tablespoon balls or use a #20 cookie scoop.
Chill the cookie dough balls for at least 1 hour before baking.
Preheat the oven to 350ºF.
Line cookie sheets with parchment paper and place the cookie balls onto the sheet two inches apart.
Flatten the tops of the cookies with a glass or the back of a spoon.
Bake for 11-13 minutes or until the edges are golden brown. Baking time will vary based on your oven.
Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container.
Notes
For smaller cookies, use a #30 or #40 cookie scoop and adjust the temperature accordingly.
Mini peanut butter M&Ms are pictured in this recipe but regular-sized M&Ms work just as well.
Avoid overbaking these cookies to retain their soft and chewy texture.
