Soft & Chewy Peanut Butter M&M Cookies

These peanut butter M&M cookies are everything you want in a classic homemade treat—soft in the center, lightly crisp at the edges, and packed with rich peanut butter flavor. The colorful candy-coated chocolates add just the right amount of sweetness and crunch, making each cookie as fun to look at as it is to eat.

Perfect for bake sales, after-school snacks, or a simple weekend baking project, these cookies come together quickly with familiar pantry ingredients. They’re comforting, nostalgic, and guaranteed to disappear fast once they cool.

Ingredients You’ll Need

This recipe relies on simple baking staples and creamy peanut butter to create a soft, tender cookie with balanced sweetness.

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup M&M’s candies

How to Make Peanut Butter M&M Cookies

1. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
3. Mix in the egg and vanilla extract until fully combined.
4. Add the baking soda and salt, blending briefly to distribute evenly.
5. Gradually mix in the flour just until a soft dough forms.
6. Fold in the M&M’s gently, making sure they are evenly distributed throughout the dough.
7. Scoop the dough into rounded portions and place them several inches apart on the prepared baking sheets.
8. Bake for 10–11 minutes, until the edges look set while the centers remain soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Baking Tips, Variations & Storage

• For a bakery-style appearance, press a few extra M&M’s into the tops of the dough balls before baking.
• Slightly underbaking is key to achieving a soft and chewy center once the cookies cool.
• A cookie scoop helps keep the cookies evenly sized for consistent baking.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Cookies can be frozen for up to 2 months; thaw at room temperature before serving.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?
Crunchy peanut butter can be used, but it will slightly change the texture by adding extra peanut pieces and making the dough a bit firmer.

Why do the cookies look underbaked when they come out of the oven?
They continue to set as they cool. Removing them while the centers are still soft ensures a chewy texture rather than a dry cookie.

Do I need to chill the dough before baking?
No chilling is necessary. The dough is ready to bake as soon as it’s mixed.

Can I prepare the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it sit at room temperature for a few minutes before scooping and baking.

Peanut Butter M&M Cookies

Soft‑baked peanut butter cookies loaded with mini M&Ms — chewy, rich in peanut butter flavor, and perfect for holidays or everyday snacking.

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Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings:24 cookies

Calories:140

Ingredients Method Notes

Ingredients

  

• 1 ¼ cups all‑purpose flour spooned & leveled
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened to room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg at room temperature
• ¾ cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1 ¼ cups mini M&Ms

Method

 

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth.
3. Add the peanut butter, egg, and vanilla extract; beat until combined.
4. Slowly mix in the dry ingredients until just combined, being careful not to overmix.
5. Fold in the mini M&Ms with a spatula.
6. Chill the dough in the refrigerator for at least 1–2 hours (or up to 3 days) before baking.
7. Preheat the oven to 350°F (177°C). Drop dough by scant tablespoonfuls onto a baking sheet lined with parchment paper.
8. Bake for 11–12 minutes, until the edges are set. Cookies will be soft and may look slightly underdone — they firm up as they cool.
9. Allow cookies to cool completely on a wire rack before serving.

Notes

Be sure to chill the cookie dough before baking to prevent spreading. Press a few extra M&Ms on top of the dough balls before baking for a more colorful presentation. Store baked cookies in an airtight container at room temperature for up to 1 week. :contentReference[oaicite:1]{index=1}