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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
Cook Time12 minutes
Total Time27 minutes
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}