Soft & Chewy Peanut Butter M&M Cookies

These peanut butter M&M cookies come out soft and chewy every time, with plenty of colorful candy pieces in every bite. They mix up in one bowl and bake in about 12 minutes.

The edges firm up just enough, and the peanut butter flavor is deep without being overpowering. They feel special enough for a bake sale but simple enough for a Tuesday night.

Why These Cookies Work

The peanut butter taste is round and rich because the recipe uses a good amount of creamy commercial peanut butter. A little extra salt in the dough balances the sweetness from the M&Ms so you actually taste the peanut butter.

The brown sugar keeps the centers tender for days, and the dough gets a quick chill so the cookies stay thick instead of spreading flat. The M&Ms add chocolate and a light candy shell crunch that holds up even after baking.

Ingredients

• 1/2 cup unsalted butter, softened: room temperature so it creams smoothly
• 3/4 cup creamy peanut butter: use a regular brand like Jif or Skippy, not natural
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour: spooned and leveled, not scooped
• 1/2 tsp baking soda
• 1/4 tsp salt: skip if your peanut butter is salted
• 1 cup plain M&M candies, plus about 2 tbsp more for topping

Variations / Substitutions

• Use crunchy peanut butter: adds bits of peanut throughout for more texture
• Swap the M&Ms: mini M&Ms give more pieces per bite, or peanut M&Ms make them extra nutty
• Make them gluten-free: use a cup-for-cup gluten-free flour blend
• Change the chocolate: fold in chocolate chips instead of M&Ms for a different look
• Add a drizzle: melt a little chocolate and drizzle over cooled cookies

Creamy No-Churn Almond Milk Ice Cream is next on our list if these cookies are your kind of dessert.

How To Make Peanut Butter M&M Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, cream the 1/2 cup butter, 3/4 cup peanut butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar with a mixer on medium speed for about 2 minutes, until light and fluffy.

The mixture will look noticeably paler and feel airy when you stop the mixer. Scrape down the bowl once so everything gets evenly beaten.

Step 2: Beat in the Egg and Vanilla

Add the 1 large egg and 1 tsp vanilla. Beat on low just until the egg disappears and the dough looks smooth, about 30 seconds.

Stop as soon as you no longer see streaks of yolk. Overmixing after the egg is in can make the cookies tough later.

Step 3: Mix the Dry Ingredients

Whisk the 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt together in a small bowl. With the mixer on low, add the dry mix to the butter mixture and blend just until no dry flour remains, about 20 seconds.

The dough should look cohesive and slightly soft. Overworking it at this stage develops gluten and the cookies lose their tender crumb.

Step 4: Fold in M&Ms and Chill the Dough

Switch to a spatula and fold in 1 cup M&M candies until evenly distributed. Cover the bowl and refrigerate the dough for at least 30 minutes, or up to overnight.

Cold dough spreads less during baking, so your cookies stay thick. The chill also gives the peanut butter and brown sugar time to deepen in flavor.

Step 5: Scoop, Bake, and Top the Cookies

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Scoop rounded 1.5-tablespoon portions of dough, place them 2 inches apart on the sheets, and bake for 10 to 12 minutes. The edges will look set while the centers appear slightly underdone.

Remove the pans from the oven and immediately press a few extra M&Ms onto the top of each warm cookie. Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack. The centers finish setting as they cool, and the extra candies keep the top bright.

Tips for the Best Peanut Butter M&M Cookies

• Use a cookie scoop for evenly sized portions so every cookie bakes in the same amount of time.
• Press the extra M&Ms on right after baking while the cookies are soft and warm; they stick better and stay vibrant.
• If you bake in batches, keep the unused dough in the fridge between rounds so the butter stays cold.
• Freeze raw dough balls on a tray until solid, then store in a bag for up to 3 months. Bake straight from frozen, adding 1 or 2 extra minutes.

Bake times shift slightly with different dough sizes:

Storing Leftover Cookies

Keep baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of plain bread to the container to keep them soft.

Freeze baked cookies for up to 2 months and thaw at room temperature. A 10-second zap in the microwave brings back a just-baked warmth.

Frequently Asked Questions

Can I skip chilling the dough?

You can, but the cookies will spread more and come out thinner. Chilling is what gives them a thick, chewy middle.

Why did my cookies turn out flat and crispy?

Warm butter or dough that did not chill long enough usually causes spreading. Also check that your baking soda is fresh, since old baking soda won’t lift the cookies.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works the same way. Cream the butter, peanut butter, and sugars until fluffy and pale, which takes about 3 minutes.

Can I double this recipe?

Absolutely. Double all the ingredients and use a larger mixing bowl. Bake in batches and keep any dough you are not baking yet chilled.

Peanut Butter M&M Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Calories: 170

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup plain M&M candies, plus about 2 tbsp more for topping

Method

 

1. Cream the butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
2. Beat in the egg and vanilla just until combined, scraping the bowl once.
3. Whisk the flour, baking soda, and salt together, then mix into the butter mixture on low just until no dry flour remains.
4. Fold in 1 cup M&Ms, cover, and chill the dough at least 30 minutes.
5. Preheat oven to 350°F (180°C). Scoop 1.5-tablespoon portions onto lined baking sheets, bake 10 to 12 minutes until edges are set, then press extra M&Ms on top and cool 5 minutes on the pan before moving to a rack.

Notes

Chill the dough for at least 30 minutes before baking; longer chilling (up to 24 hours) deepens the peanut butter flavor. For the softest cookies, avoid overbaking and let them finish setting on the warm pan.