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Peanut butter M&M cookies on a plate.

Peanut Butter M&M Cookies

  • Author: Paige Adams
  • Prep Time: 15 minutes + chilling
  • Cook Time: 12-15 minutes
  • Total Time: 27-30 minutes + chilling
  • Yield: 36 cookies 1x
  • Category: Cookies & Bars
  • Method: Baking
  • Cuisine: American


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces (11/2 sticks) unsalted butter, softened at room temperature
  • 2/3 cup natural peanut butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/2 cups M&Ms


  1. In a medium bowl, combine the flour, baking soda and salt.
  2. Cream the butter, peanut butter, brown sugar and granulated sugar using a stand mixer fitted with the paddle attachment or an electric mixer on medium speed until light and fluffy, about 4 minutes.
  3. Beat in the egg and vanilla extract.
  4. Mix the dry ingredients into the wet ingredients until just combined.
  5. Stir in 1 cup M&Ms.
  6. Cover the dough and chill in the refrigerator overnight.
  7. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  8. Scoop the dough into 1-1/2-inch diameter balls. Arrange 2 inches apart on the prepared baking sheet. Press the remaining M&M’s into the dough (about 2-3 per cookie).
  9. Bake for 12-15 minutes until the cookies are light golden brown and cracked on top. Keep them on the pan for 5 minutes before transferring to a rack to cool.


The cookies are best up to 2-3 days after they are baked. Store them in an airtight container at room temperature.

You can also freeze baked cookies and let them thaw at room temperature.

Keywords: peanut butter M&M cookies