Name: M&M Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 egg yolk; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons vanilla extract; 1 cup M&M candies; 1/2 cup mini chocolate chips or peanut butter chips (optional)

If there was ever a cookie that captured the joy of childhood and the comfort of home-baking, it’s these M&M Peanut Butter Cookies. They’re soft, thick, and chewy with that melt-in-your-mouth peanut butter base. But the real magic? Each bite bursts with vibrant M&M candies and a gooey surprise center of creamy peanut butter. It’s like your favorite peanut butter cup met your go-to cookie and they fell deliciously in love.

Perfect for bake sales, birthday parties, or just an anytime treat, these cookies are always a hit with kids and grown-ups alike. They’re easy to make, visually fun, and you can tweak the candy colors for holidays, sports teams, or themes. Whether you chill them or bake them right away, they’re incredibly forgiving and always bake up thick and indulgent.

What Kind of Peanut Butter Should I Use?

For these cookies, classic creamy peanut butter works best. Think Jif or Skippy—something smooth and not too oily. Natural peanut butters tend to separate and may make the dough too runny, affecting the cookie’s structure. If you love a stronger peanut flavor or extra texture, you could try chunky peanut butter, but stick with the standard brands for consistency.

Ingredients for the M&M Peanut Butter Cookies

Creamy Peanut Butter: This is the heart of the cookie, giving it its signature rich and nutty flavor.
Unsalted Butter: Helps create a tender, chewy texture while balancing out the salty-sweet profile.
Brown Sugar & Granulated Sugar: The blend of these sugars gives the cookies depth, moisture, and a perfect crackly top.
Egg + Egg Yolk: The egg binds the dough, while the extra yolk adds richness and softness.
All-Purpose Flour: Provides the structure, allowing the cookies to hold their shape without spreading too thin.
Baking Soda: Gives the cookies their lift without making them cakey.
Vanilla Extract: Adds warmth and enhances the peanut butter’s depth.
M&M Candies: Not just for color, they add crunch, chocolate, and nostalgia.
Optional: Mini Chocolate Chips or Peanut Butter Chips: For even more gooey goodness if you’re feeling extra indulgent.

How To Make the M&M Peanut Butter Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step adds air and ensures your cookies are tender.

Step 2: Add the Wet Ingredients

Mix in the whole egg, extra egg yolk, and vanilla extract. The yolk adds richness while the vanilla rounds out the peanut butter flavor.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour and baking soda. Slowly add this to the wet mixture until just combined—don’t overmix or your cookies will be tough.

Step 4: Stir in M&Ms

Fold in your M&M candies gently with a spatula. For extra chocolatey bites, add some mini chocolate chips or peanut butter chips.

Step 5: Chill (Optional but Recommended)

Chill the dough in the fridge for 30 minutes to 1 hour. This step helps prevent the cookies from spreading too much and intensifies the flavor.

Step 6: Shape and Bake

Scoop the dough into balls (about 2 tablespoons each) and place them a few inches apart on a parchment-lined baking sheet. For an extra gooey center, you can press a small piece of peanut butter in the middle and cover it with more dough.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set but the centers look slightly underdone. They will continue to cook on the tray after you remove them.

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This keeps them soft and chewy inside with just the right amount of structure outside.

How to Serve and Store M&M Peanut Butter Cookies

These cookies are best served slightly warm when the centers are still a little gooey, and the M&Ms are just starting to melt. Pair them with a cold glass of milk, crumble them into ice cream, or pack them in lunchboxes for a colorful surprise.

To store, place the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. To enjoy from frozen, microwave for about 15 seconds and they’ll taste freshly baked.

Frequently Asked Questions

How do I keep the cookies from spreading too much?

Chilling the dough helps control spreading. Also, be sure you’re not using natural peanut butter, which has more oil.

Can I make these cookies ahead of time?

Yes! You can prepare the dough and keep it chilled for up to 48 hours before baking. You can also freeze the dough balls and bake straight from frozen (just add an extra 1–2 minutes to the bake time).

What kind of M&Ms should I use?

Regular M&Ms are classic, but you can use peanut, mini, or even seasonal varieties depending on the occasion. Just chop up larger ones slightly.

Can I make these gluten-free?

Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour that includes xanthan gum. The texture may be slightly different, but still delicious.

Why do my cookies turn out dry?

Overbaking is the top culprit. Pull them out when they look slightly underdone in the center—they’ll firm up as they cool.

Can I add other mix-ins?

Absolutely! Try adding chopped peanuts, toffee bits, or a swirl of Nutella for a decadent twist.

If you love these M&M Peanut Butter Cookies, you’ll definitely want to check out these sweet favorites too:

Cotton Candy Cookies for a whimsical carnival vibe.
Maraschino Cherry Chocolate Chip Cookies bursting with cherry-chocolate flavor.
Whipped Shortbread Cookies for melt-in-your-mouth buttery bites.
Cheesecake Stuffed Caramel Apple Cookies that taste like fall in every bite.
Lemon Oatmeal No-Bake Cookies for a quick and zesty option.

For even more colorful and creative cookie inspiration, visit my Pinterest page where I share daily bakes and new twists: Life with Nina on Pinterest

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go with classic M&Ms or try a holiday mix? Did you sneak in a peanut butter center?

I love seeing how others make these their own. Ask questions, share tips, or just show off those gooey cookie stacks!

M&M Peanut Butter Cookies

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 15 minutes
Yield: 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Thick, soft, and chewy M&M Peanut Butter Cookies with a melt-in-your-mouth peanut butter base and bursts of colorful candy crunch. Perfect for parties, gifting, or a nostalgic treat at home—these cookies are easy to make and even easier to love.

Instructions

1. In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

2. Add the egg, egg yolk, and vanilla extract. Mix until smooth and creamy.

3. In a separate bowl, whisk together the flour and baking soda. Gradually add to the wet ingredients, mixing until just combined.

4. Gently fold in the M&Ms and any optional chips.

5. Chill the dough in the fridge for 30 minutes to 1 hour to prevent spreading.

6. Scoop about 2 tablespoons of dough per cookie, optionally adding a bit of peanut butter in the center. Shape into balls and place on a lined baking sheet.

7. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers appear slightly underbaked.

8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.