Peanut Butter M&M Cookies

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

Softest peanut butter cookies! Filled with M&M candies! Recipe on sallysbakingaddiction.com

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!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

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 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 pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 cups (300g) M&Ms

Instructions

  1. 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.
  2. Preheat oven to 350°F (177°C). 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.
  3. Allow to cool completely on a wire rack. Enjoy!

Notes

  1. Butter: You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter M&M cookies

80 Comments

  1. I’ll add my comment to save some folks from my mistake. I used Kirkland Signature creamy organic peanut butter and organic brown sugar. The brown sugar didn’t really mix in well, and I think the peanut butter was lacking in oil. Cookies were more crumbly and pale than I liked but luckily my husband and three year old happily disposed of the evidence.

  2. Hey Sally! I have a quick question. I followed every step but my cookies turned out to be a bit crumbly. Do you know what I might have done wrong? Other than that, they tasted amazing!

  3. Hey Sally, why does your cookies look so amazing while mine bleed all the time? It’s always a problem when baking with M&Ms. Much love from Japan!

    1. Hi Eden, It could be any number of reasons! Check out this post to help you troubleshoot. I hope it helps! https://sallysbakingaddiction.com/2016/07/06/5-tips-improve-next-batch-cookies/

  4. I made these with red, white and blue M&Ms, for Veteran’s Day. I did add about 2 tbs of cookie butter, as it finished off the jar and a handful of mini chocolate chips. Took about 3 dozen to the VFW and when I left, there were only 3 left. Everyone loved them. Thanks, Sally, for another keeper!

  5. Just made these with natural peanut butter and margarine. Came out delicious! I know it’s taboo, but that is all I had at the time. Forgot the salt as well, still so good!

  6. Hi Sally, I’m a huge fan of your cookies and long-time follower! Question regarding chill time– if I need to make these cookies 1 day in advance, is it okay to chill the dough overnight? Would you recommend I let the dough come back to room temperature before baking? Thank you!

    1. Thank you, Mallory! Yes, you can shills the dough overnight. If it is too hard to scoop you can leave it out at room temperature for about a half hour.

  7. Hi Sally! Just discovered your website! Can I freeze this dough? I like to have cookies ready to treat my toddler.
    If yes, what is your suggestion for thawing?

    1. Yes – you can freeze the individual dough balls so that you can just pop them out of the freezer and bake a few at a time. No need to thaw – just add an extra minute to the bake time!

  8. Hi Sally, what do you think of using peanut butter filled m&m’s? I have some on hand so I thought I would try put i’m worried they might turn out too gooey. Any suggestions?
    Thanks!!

    1. Hi Emily! They won’t be too gooey at all. The PB M&Ms are rather large, so feel free to chop them before adding to the cookie dough.

      1. I tried this recipe with peanut butter m&ms because that’s all I had and they turned out great! Not too big at all’

  9. Hi! I just moved from California to Colorado and I want to make these M&M cookies. I checked your website for any high altitude baking tips and couldn’t find anything. Do you have any tips or suggestions for baking at altitude?

    Thanks!

    1. Hi Jocelyn, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  10. Hi Sally! Wow these look fantastic. I’m making cookies for Christmas and trying to do as much ahead of time as possible. Do the baked cookies freeze well? Thank you for the delicious bakes!

  11. Just found out a dear relative is gluten-free. Can this recipe work gluten free using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour?
    Thanks

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