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! :)

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Peanut Butter M&M Cookies

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

Yield: about 3 dozen cookies

Ingredients:

  • 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
  • 1/2 cup (100g) 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

Directions:

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.

© 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.

 

 

Anyone else out there love chocolate & peanut butter together as much as I do? 

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See more peanut butter recipes.

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

 

   

330 Responses to “Peanut Butter M&M Cookies.”

  1. #
    181
    bonnie @ dietsposted October 13, 2013 at 2:36 pm

    These looked so yummy that I had to make them but I cut down on the butter and I used applesauce to cut some calories and they tasted great.

    Reply

  2. #
    182
    Rosa M Lilloposted October 23, 2013 at 1:28 am

    Hi, Sally. Spanish follower writing. I’m so in love with your recipes I’d spend my time scanning your blog once and again (which I almost do ;) )
    I tried baking a bunch of these cookies and they turned out perfectly, as I knew they would (I had also tried the chocolate chip cookies before; a total success with family and friends). I liked them so much I published the recipe on my blog (http://pemberleycupandcakes.wordpress.com/2013/10/23/peanut-butter-mm-cookies-galletas-mantequilla-cacahuete-mms/).
    Thanks again for the enthusiasm and inspiration!
    <3 Rosa

    Reply

    • Sallyreplied on October 23rd, 2013 at 9:11 am

      I’m happy you loved these cookies, Rosa! I haven’t made them in awhile, but now I’m craving them for breakfast. Thank you!

      Reply

  3. #
    183
    Sue Lepardposted January 3, 2014 at 8:27 pm

    These are wonderful. I made these cookies for my daughters office and they loved them. Thank you :) I cant wait to try more recipes from you!!

    Reply

    • Sallyreplied on January 4th, 2014 at 9:25 am

      That’s wonderful Sue! Let me know what you try next!

      Reply

  4. #
    184
    Julieposted February 6, 2014 at 2:32 pm

    Hi Sally!

    I’m a huge fan! I’ve made several of your dessert recipes and they have all been huge hits! So, I’m going to make these cookies, but with chocolate chips instead of M&Ms for my boyfriend for Valentine’s Day… the catch is that he lives in London, and I will be transporting them over with me when I fly on Wednesday night. What is your best bet for insuring that they stay soft and chewy? Also, would it be possible to even bake them Sunday/Monday night or will be stale by the time I arrive on Thursday?

    Thanks,
    Julie

    Reply

    • Sallyreplied on February 6th, 2014 at 2:48 pm

      Hey Julie! I suggest making these cookies on Monday night. Wrapping up two at a time in saran/plastic wrap, sandwiched together back to back, and inside a tupperware. That’s how I always travel with cookies. They will certainly still be soft, yes. Safe travels!

      Reply

      • Juliereplied on February 6th, 2014 at 3:51 pm

        Thank you so much!

  5. #
    185
    Rachelposted February 28, 2014 at 11:51 am

    Made these yesterday. They were just as delicious as the other cookie recipes of yours I have made. Thank you! I really enjoy your detailed descriptions of why you insist on certain recipe steps (like room temperature eggs). One question I have is why there are different upper limits on how long you can refrigerate different cookie dough. For instance, on two of your chocolate chip cookie recipes, one says refrigerate up to three days, one says refrigerate up to two days. Why the difference? Thank you for being so detail-oriented and deliberate with your posts!

    Reply

    • Sallyreplied on February 28th, 2014 at 3:35 pm

      Rachel, that’s a great question and I have an easy answer! The reason my cookie dough’s upper limits for chilling are different is because that’s how long I’ve chilled them for, so I know they are still good! I’ve learned though, over the past couple years, that cookie dough can even be chilled up to 5 days! But I’ve never tried it before – I don’t have patience to wait 5 days for cookies haha. I usually don’t chill for longer than 3 days.

      Reply

      • Rachelreplied on February 28th, 2014 at 3:53 pm

        Thank you; I wondered if this might be the case! :)

  6. #
    186
    marianposted March 24, 2014 at 8:20 am

    Can I refrigerate dough longer? 1-2 days? Thanks
    ***fan from Manila, PH***

    Reply

    • Sallyreplied on March 24th, 2014 at 9:38 am

      That would be fine but the dough will be quite hard after the longer chilling time- allow to sit out at room temperature for 20 minutes before rolling.

      Reply

  7. #
    187
    Kateposted April 10, 2014 at 2:09 pm

    LOVE this recipe; it was so easy to mix up and the reward was incomparable — took a batch to a neighbor’s bday party and they were all gone in minutes! I’m getting ready to make another batch and wonder if there would be any benefit or reason to leave out the M’s if I’m going to chill the dough overnight, then mix them in just before baking. Thanks!

    Reply

  8. #
    188
    NIckposted July 13, 2014 at 11:59 am

    I made these. After they came out of the oven I tried taking them off the pan and they just crumble to pieces. Not sure what I did wrong … butter not being close enough to room temperature? (I pulled it out of the fridge and warmed it slightly until the outside was a little creamy in the microwave)

    Reply

    • Sallyreplied on July 13th, 2014 at 6:55 pm

      I suggest letting the butter sit at room temperature for 1 hour before using. Also, don’t use natural style or homemade peanut butter. Those usually cause crumbling.

      Reply

  9. #
    189
    Dorothylee Rickerdposted September 9, 2014 at 7:52 pm

    I made these cookies today and I used the new kraft chocolate peanut butter instead of regular and they were super awesome, I also used a small ice cream scoop to make sure they didn’t spread too much, thank you very much they are so yummy.

    Reply

  10. #
    190
    Julieposted October 22, 2014 at 9:36 pm

    Sally, you are right, these cookies are the best cookies ever made! I have not stopped eating them since I made 2 days ago. This is my first recipe I’ve made of yours and certainly won’t be the last. Enjoy your commentary and little tips to make the perfect recipes. Keep it up!

    Reply

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