Peanut Butter M&M Cookies

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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

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! 🙂

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


  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 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.
  3. 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



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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!


All Comments

  1. Can this recipe be used to make the reindeer peanut butter cookies (chocolate covered pretzel antlers and m&m eyes/nose) or will this cookie be too soft to hold antlers in place?
    I will be using this recipe in future if not for the reindeer cookies.
    Thank you.

  2. I love baking- mostly cakes and pies because I’ve never found a cookie recipe I truly loved….until now! I loved the peanut butter was strong, but not overpowering. I’m not generally a fan of MM cookies, but this recipe has changed my mind entirely. Not to just stop eating them before Christmas day. Thanks!

  3. 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.

  4. 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!

  5. 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!

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