Peanut Butter m&m Cookies

Peanut butter cookies with m&ms on a plate.

5 from 1 vote

These easy peanut butter m&m cookies turn out thick and soft dotted with chocolate candies for that perfect dessert mix of salty and sweet.

Prep Time15

Cook Time12

Chilling Time8

Total Time8 27

Course: Cookies & Bars

Cuisine: American

Servings: cookies

Author: Paige Adams

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
6 ounces 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
1-1/2 cups m&ms

Instructions

In a medium bowl, combine the flour, baking soda and salt.
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.
Beat in the egg and vanilla extract.
Mix the dry ingredients into the wet ingredients until just combined.
Stir in 1 cup m&ms.
Cover the dough and chill in the refrigerator overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Scoop the dough into 1-1/2-inch diameter balls. Arrange 2 inches apart on the prepared baking sheet. Press the remaining m&ms into the dough (about 2-3 per cookie).
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.

Notes

If you want to make chocolate chip m&m cookies, stir 1/2 cup m&ms and 1/2 cup semisweet or bittersweet chocolate chips into the dough. Then only press m&ms into the dough balls.

Let the cookies cool completely before transferring to an airtight container. You can keep them for 2-3 days at room temperature. The longer you store them the more likely they are to dry out.

You can freeze baked or unbaked cookies. Thaw frozen baked cookies at room temperature. To freeze unbaked cookies, portion out the dough onto a pan lined with parchment or wax paper. Then put them in the freezer. Once they are frozen, you can put them in the same container.

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