Peanut Butter M&M Cookies

The SOFTEST Peanut Butter Cookies. They melt in your mouth and are exploding with peanut butter flavor!

The SOFTEST Peanut Butter Cookies. They melt in your mouth and are exploding with peanut butter flavor!

In 100% complete seriousness, I’d like to crown these cookies the most perfect cookie I’ve ever made.   That’s high praise for an innocent little peanut butter cookie! They easily take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est cookie I’ve ever had.

Loaded with M&Ms for any holiday, these soft cookies are a year-round festive treat. My coworkers GOBBLED them up in minutes, even asking me if they were from a bakery.

The cookies are nothing like the traditional hard, crunchy peanut butter cookies you are used to.  The exact opposite, in fact.  They are so soft that they will literally melt in your mouth. A peanut butter cookie recipe GOLDMINE.

The SOFTEST Peanut Butter Cookies. They melt in your mouth and are exploding with peanut butter flavor!

What I love most about these cookies is just how easy the recipe is. I’ve made them so many times and they never disappoint. Enjoy! 🙂

Peanut Butter M&M Cookies

Soft, puffy, and thick peanut butter cookies loaded with colorful M&Ms.


  • 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (160g) all purpose flour
  • 1 and 1/2 cups (300g) M&Ms


In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the M&Ms with a wooden spoon. Chill the dough for at least 30 minutes.

Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won't spread much while baking. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.

Allow to cool completely on a wire rack. Enjoy!

*Sally's Tip: You may use unsalted butter in this recipe.  If so, add 1/4 tsp salt with the flour.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



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The SOFTEST Peanut Butter Cookies. They melt in your mouth and are exploding with peanut butter flavor!


  1. Hi there! I am wondering what kind of peanut butter you used? Maybe this was answered in the comments already but I didn’t see it. Did you use natural creamy peanut butter?

  2. How would you make these/change the recipe for high altitude? approx 6000 feet above sea level.

    • Lisa, I made these in Denver at 375 degrees for 10 minutes, with about 2 tsp extra flour. I also omitted the vanilla and used 1 tbsp maple syrup, i tbsp honey, as I always do with cookies. Absolutely perfect on the first try.

      It may be my oven or the altitude, but I always need recipe’s upper recommended amount of time on baking. (Toll House chocolate chip cookies always take exactly 11 minutes). Best of luck!

  3. Made these for my church class this morning and had a cookie for breakfast too! These are so yummy!! We used mini m&ms and they were fun for the little kids! I’m sure this has been asked and answered a million times, but what is your favorite pb to cook with??

  4. Hi Sally. I love peanut butter and I love cookies so this recipe really appealed to me. I tried it and it was amazing. I’ve added a link back to your blog from mine. Can’t wait to try your other recipes.

  5. i rarely, rarely return to leave a comment on a recipe.
    but this cookie recipes is absolutely the best.

    i followed your recipe to a T, and i used jif brand p.b.

    but instead of plain m&m’s, i put in pb m&m’s.

    they are literally the perfect cookie! making them again this weekend, as i’ve got pb on my mind ;o)

  6. This is the most perfect peanut butter cookie recipe ever! I add just a bit more salt, cause I like a lot of salt…. and sometimes mini chocolate chips too. I am the star of office potlucks thanks to you!

  7. I made PB Blossoms for Thanksgiving (it won the family vote:) The kiss ALWAYS falls off and becomes impossible to enjoy PB and chocolate goodness with every bite. I googled PB chocolate chip cookie and yours popped up. I should have looked here first! OF COURSE Sally made these!! I made a batch with what I had on hand – half the recipe was M&M and half milk chocolate morsels. They are already gone the next day. AMAZING!!

  8. I just made these and wanted to say they’re absolutely melt in your mouth delicious! I didn’t have M&M’s, so used chocolate chips instead, but still very tasty. I am very picky about cookies so this is saying a lot 🙂 

    • Just wanted to edit that I added 1/2 t of salt, and to let you know how much I appreciate that you included grams weight measurements! It makes it so much easier to keep a recipe consistent this way 🙂 

  9. Another great recipe! Worked fantastic in the very first time!

  10. Looking forward to making these. I think instead of M & Ms I will add in those little tiny peanut butter cups (smaller than the Mini Reese’s). Pb overload!

    Regarding the pb, do you think you can use “natural”  pb (like the kind that has the oil separated from the sorta gritty/chunky nut part)?  Or do you think the recipe would benefit more from the smooth commercial variety? 

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