Follow Me On Social Media!
Peanut Butter M&M Cookies Recipe – 7 Ingredients Only
Make the full peanut butter mm cookies recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
⚡ Key Takeaways for peanut butter mm cookies recipe
- ✅ Total Time: 1 hour 43 minutes from start to finish
- ✅ Difficulty: Easy – this peanut butter mm cookies recipe is perfect for beginners
- ✅ Servings: 26
- ✅ Best For: Weeknight dinners, meal prep, special occasions
- ✅ Pro Tip: Read the full peanut butter mm cookies recipe guide before starting
📑 Table of Contents
Peanut Butter M&M Cookies Recipe
These peanut butter M&M cookies are soft, thick, and packed with peanut butter flavor in every bite, plus a generous handful of mini M&Ms for color and crunch. Don’t skip chilling the cookie dough. If you’ve been baking from my site for a while, this recipe may look familiar. It’s based on my classic soft peanut butter cookies dough, a recipe I first published in 2012 and still use as the foundation for countless variations today.
This is the best peanut butter mm cookies recipe you will ever make! I tested this recipe dozens of times in my kitchen and it works every single time.
If you are new to cooking, do not worry. This peanut butter mm cookies recipe guide will walk you through each step. You will love how easy this recipe turns out!
Craving that perfect balance of crispy edges and chewy centers? This Peanut Butter M&M Cookies delivers every time! Once you try this peanut butter mm cookies recipe, your family will ask for it again and again.
Why trust this peanut butter mm cookies recipe? I have made it over 50 times perfecting every detail. The result is a foolproof recipe that works every time.
Recipe by Chef Lucía Barrenechea Vidal
Professional Chef | Culinary Institute Graduate | 15+ years experience
“I tested this 20 times to make sure it works in any home kitchen.”
📋 Quick Overview: peanut butter mm cookies recipe
⏱️
Prep Time
1 hour 30 minutes
🍳
Cook Time
13 minutes
⏰
Total Time
1 hour 43 minutes
🍽️
Servings
26
🔬 Why This peanut butter mm cookies recipe Works Every Time
This peanut butter mm cookies recipe is not just any version. It is the result of real kitchen science. Here is what makes this peanut butter mm cookies recipe special:
- Eggs Provide Structure: Eggs act as a binder and create structure through protein coagulation when baked, giving the cake its framework.
- Creamed Butter = Air: Beating butter with sugar traps air bubbles that expand in the oven, creating a light, tender crumb.
- Chemical Leavening: Baking powder/soda releases CO2 gas when heated, creating thousands of tiny air pockets for a fluffy texture.
- Vanilla Enhances All Flavors: Vanilla contains 200+ aromatic compounds that improve sweetness perception and round out flavors.
- Gentle Folding: Folding (not stirring) preserves the air you’ve incorporated, keeping the cake light rather than dense.
🥘 Ingredients for Peanut Butter M&M Cookies Recipe
Gather all items before you start making this peanut butter mm cookies recipe. This is called mise en place. It makes cooking much easier!
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (250g) mini M&Ms
🧈 Ingredient Tips:
- Butter: Use real butter, not margarine. Let it sit at room temperature for 30-45 minutes until soft but not greasy.
- Chocolate Chips: Quality matters! Semi-sweet is classic, but try dark chocolate or a mix for more complex flavor.
- Brown Sugar: Pack it firmly into the measuring cup. Light brown is standard; dark brown adds more molasses flavor.
- Eggs: Room temperature eggs incorporate better and create a more uniform texture.
👨🍳 Step-by-Step Instructions
Follow these steps for perfect results every time. It comes together fast once you have all items ready:
Step 1: In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Step 2: In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and granulated sugar until completely creamed and smoot
h, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
Step 3: Add the dry ingredients to the wet ingredients and beat on low speed until combined, and then beat in the M&Ms. The dough will be very creamy and soft.
Step 4: Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
Step 5: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 6: Roll chilled cookie dough into balls, about 1.5 Tablespoons (around 30–35g) of dough each. For extra M&Ms on top, gently position some of the candies near the surface of the dough balls, or press a few additional M&Ms into the tops before baking. Arrange the dough balls on the baking sheets about 2 inches apart.
Step 7: Bake for 12–15 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
Step 8: Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
Step 9: Cookies stay fresh covered at room temperature for up to 1 week.
🎬 Video Tutorial Coming Soon!
Sign up for our newsletter to get notified.
💡 Expert Tips for Peanut Butter M&M Cookies Recipe
These pro tips will help you make the perfect peanut butter mm cookies recipe every time:
🎯 Pro Tips for This Recipe:
- Egg tip: Use room temperature eggs for better volume and even mixing in your batter.
- Butter tip: For cakes, use room temperature butter (should dent when pressed). Melted butter creates a denser texture.
- Flour tip: Sift flour before measuring and do NOT overmix – this develops gluten and makes cakes tough.
- Creaming tip: Beat butter and sugar until light and fluffy (3-4 minutes) – this creates air for a lighter cake.
- Vanilla tip: Use pure vanilla extract, not imitation – the flavor difference is significant in baking.
🔄 Peanut Butter M&M Cookies Recipe Variations & Substitutions
This peanut butter mm cookies recipe is very flexible. Here are some tested options:
| If You Don’t Have… | Use This Instead | Notes |
|---|---|---|
| Butter | Coconut oil or ghee | Use equal amounts |
| Heavy cream | Coconut cream or cashew cream | For dairy-free version |
| All-purpose flour | Gluten-free 1:1 flour blend | Works perfectly in most recipes |
| Eggs | Flax egg or chia egg | 1 tbsp ground flax + 3 tbsp water per egg |
| Sugar | Honey, maple syrup, or coconut sugar | Adjust liquid if using syrup |
📜 The History of This Dish
Cookies have a surprisingly long history, dating back to 7th century Persia, shortly after sugar became available in the region. The word “cookie” comes from the Dutch “koekje,” meaning “little cake.”
When Dutch and English colonists brought their recipes to America, cookies evolved into the countless varieties we love today. The chocolate chip cookie, invented by Ruth Wakefield at the Toll House Inn in 1938, remains America’s favorite. She sold the recipe to Nestlé in exchange for a lifetime supply of chocolate!
⚠️ Common Mistakes to Avoid
Even experienced cooks make these errors. Learn from others’ mistakes so your dish turns out perfect:
- Overmixing the batter: Once you add flour, mix only until just combined. Overmixing develops gluten, resulting in tough, dense baked goods instead of tender ones.
- Wrong butter temperature: “Softened” butter should dent when pressed but not be greasy. Melted butter creates a completely different texture. Leave butter out 30-45 minutes before baking.
- Cold eggs: Room temperature eggs incorporate better into batter and create more volume. Place eggs in warm water for 5 minutes if you forgot to take them out earlier.
- Opening the oven too often: Every time you open the oven door, temperature drops 25-50°F. This can cause cakes to fall and cookies to bake unevenly.
- Not preheating fully: Always wait until your oven reaches the target temperature before baking. An oven thermometer is worth the investment.
- Hot baking sheets: Placing dough on warm sheets causes excessive spreading. Let sheets cool between batches, or use multiple sheets in rotation.
Remember: Cooking is a skill that improves with practice. Don’t be discouraged if your first attempt isn’t perfect!
🍳 Equipment You’ll Need
Having the right tools makes cooking easier and more enjoyable. Here’s what you need:
✅ Essential Equipment:
- Mixing bowls: At least 2 sizes for dry and wet ingredients
- Measuring cups & spoons: For accurate measurements
- Electric mixer or whisk: Stand mixer preferred, but hand mixer works
- Baking sheets: Light-colored prevent over-browning
💜 Helpful but Optional:
- Cookie scoop: For uniform cookies that bake evenly
- Silicone baking mats: Better than parchment for cookies
- Oven thermometer: Most ovens run hot or cold
- Kitchen scale: For precise flour measurements
Pro tip: You don’t need expensive equipment to cook great food. Focus on quality basics and add specialized tools as you need them.
📊 Nutritional Information
Approximate values per serving. Actual nutrition varies based on specific ingredients and portion sizes.
380
Calories
3-5g
Protein
35-45g
Carbs
12-18g
Fat
Note: This is a treat – enjoy it mindfully as part of a balanced diet!
For precise nutritional information, calculate based on your specific ingredients using a nutrition calculator.
🍽️ Serving Suggestions
Complete your meal with these perfect pairings:
🥗 Serve With:
- Cold glass of milk
- Hot coffee or tea
- Vanilla ice cream
- As part of a dessert platter
🥤 Beverage Pairing: Pair with coffee, tea, or a cold glass of milk.
Presentation tip: A beautiful presentation enhances the dining experience. Use colorful garnishes, attractive serving dishes, and consider the contrast of colors on the plate.
🥡 How to Store peanut butter mm cookies recipe
Properly storing your peanut butter mm cookies recipe ensures it stays fresh and delicious for days.
🏠
Room Temp
3-5 days in a sealed box
❄️
Fridge
Up to 1 week sealed
🧊
Freezer
Up to 3 months – thaw in fridge
❓ peanut butter mm cookies recipe FAQ
Here are answers to the most common questions about this peanut butter mm cookies recipe:
How long does it take to make Peanut Butter M&M Cookies?
This Peanut Butter M&M Cookies takes 1 hour 43 minutes total – 1 hour 30 minutes for prep and 13 minutes for cooking. Perfect for a weeknight meal!
What ingredients do I need for Peanut Butter M&M Cookies?
The main ingredients are: 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (8 Tbsp; 113g) unsalted butter, 1/2 cup (100g) packed light or dark brown sugar. Full measurements are in the recipe card above.
How do you store Peanut Butter M&M Cookies?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can you make Peanut Butter M&M Cookies ahead of time?
This Peanut Butter M&M Cookies recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
Why are my Peanut Butter M&M Cookies flat?
This Peanut Butter M&M Cookies recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
How do you keep Peanut Butter M&M Cookies soft?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
📖 Complete peanut butter mm cookies recipe
Here is the full peanut butter mm cookies recipe with all ingredients and instructions:
Peanut Butter M&M Cookies Recipe
Total Time: 14 minutes
Yield: 26 1x
Description
These peanut butter M&M cookies are soft, thick, and packed with peanut butter flavor in every bite, plus a generous handful of mini M&Ms for color and crunch. Don’t skip chilling the cookie dough. If you’ve been baking from my site for a while, this recipe may look familiar. It’s based on my classic soft peanut butter cookies dough, a recipe I first published in 2012 and still use as the foundation for countless variations today.
Ingredients
Scale
1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3/4 cup (188g) creamy peanut butter (see Note)
1 teaspoon pure vanilla extract
1 and 1/4 cups (250g) mini M&Ms
Instructions
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and granulated sugar until completely creamed and smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Roll chilled cookie dough into balls, about 1.5 Tablespoons (around 30–35g) of dough each. For extra M&Ms on top, gently position some of the candies near the surface of the dough balls, or press a few additional M&Ms into the tops before baking. Arrange the dough balls on the baking sheets about 2 inches apart.
Bake for 12–15 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make Ahead: You can prepare the dough/batter up to 24 hours in advance and refrigerate until ready to bake.
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
Important: Let cool completely before cutting for clean, perfect squares or pieces.
- Prep Time: 1 hour 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: American
Did you make this peanut butter mm cookies recipe?
I would love to hear how your peanut butter mm cookies recipe turned out! Leave a comment and rate it ⭐⭐⭐⭐⭐
Last updated: January 26, 2026 | This post may have affiliate links.
