Name: Peanut Butter M&M Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup salted butter (softened at room temperature); 1 cup creamy peanut butter (softened at room temperature); 2 1/2 teaspoons pure vanilla extract; 1 1/2 cups brown sugar; 2 whole large eggs; 1 egg yolk; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 cups peanut butter mini M&Ms (or regular M&Ms); 3/4 cups mini chocolate chips

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Soft and chewy Peanut Butter M&M Cookies are loaded with peanut butter flavors, mini peanut butter M&Ms, and mini chocolate chips. They are jumbo sized, take less than 30 minutes to make from start to finish and you don’t have to chill the dough!

PIN these Peanut Butter M&M Cookies to try later!

Peanut Butter M&M Cookies

These are the best Peanut Butter M&M Cookies and once you make them, you’ll be hooked forever. Is there anything better than a Classic Peanut Butter Cookie? These have a colorful and chocolatey twist and are on my top 3 favorite cookies list along with these Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Snickerdoodles.

Thick, soft, chewy and jumbo-sized classic peanut butter cookies taste like they came from a bakery and couldn’t be easier to make (less than 30 minutes). Loaded with creamy peanut butter flavors, peanut butter M&Ms, and chocolate chips to make this the ultimate peanut butter cookie recipe.

The centers of the cookies are super soft with a chewy texture and the edges have that perfect crisp. Peanut Butter M&M Cookies will put a smile on anyone’s face and are perfect to make for any and all occasions, any time of the year. It’s the best little treat to have around the house or for stuffing into a lunchbox.

Other peanut butter recipes to try are the PB&J Cookies, Peanut Butter Blossoms, Peanut Butter Eggs, and Edible Peanut Butter Cookie Dough.

Close up of a soft and chewy peanut butter cookie with m&ms and chocolate chips.

Why You’ll Love This Recipe

Make ahead: You could make the batter or cookie dough balls up to 2 days in advance and store in the fridge until ready to bake.

Portable: Bring these cookies anywhere by easily placing treats in an airtight container or ziplock bag.

Full of peanut butter flavor: But not an overwhelmingly amount. Imagine your favorite chewy peanut butter cookie loaded with chocolate chips and mini peanut butter M&Ms..any peanut butter lover will be in heaven.

Easy recipe: You can make these in less than 30 minutes, they don’t require a chill time, and made with basic ingredients.

Jumbo sized: We use a large cookie scoop to make these so they are big!

Peanut Butter M&M Cookie with a bite mark.

key ingredients

All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda and baking powder: Used as a leavening agent.
Softened butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily. Use crunchy peanut butter if you prefer.
Sugar: We use both granulated white sugar and light or dark brown sugar to add the perfect amount of sweetness and chewiness.
Eggs: You’ll need two large eggs and an egg yolk at room temperature.
Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
M&Ms: We use mini peanut butter M&Ms to maximize the peanut butter flavor but you can use regular mini M&Ms, regular sized M&Ms, and peanut M&Ms. You’ll get more chocolate in each bite with the minis. 😉
Chocolate chips: Mini chocolate chips work best because they are smaller but you can use regular chocolate chips as well.

how to make Peanut Butter M&M Cookies

Prepare baking sheet: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats.

Cream butter and sugar: In a large mixing bowl, using an electric mixer or stand mixer with a paddle attachment, cream together the butter and sugars until light and creamy. About 2-4 minutes.

Add in the peanut butter, vanilla extract, eggs, and egg yolk: Mix until combined. Be sure to scrape down the sides of the bowl and mix again.

Mix dry ingredients: In a separate medium bowl, combine and whisk together the flour, baking soda, and baking powder.

How to make Peanut Butter M&M Cookies recipe.

Add the flour mixture to the wet ingredients: Mix just until combined and a dough has formed. Add in M&Ms and chocolate chips and stir again.

Scoop dough and bake cookies: Use a large cookie scoop to form cookie dough balls (about 3 tablespoons of cookie dough). Place on prepared cookie sheet 2 inches apart. Bake for 12-13 minutes or just until the edges turn a light golden brown. Sprinkle the top of each cookie with flaky sea salt (optional) and let cool for a few minutes before transferring to a wire rack. Enjoy!

How to make Peanut Butter M&M Cookie dough.

recipe variations

Chocolate dipped cookies: Dip half of each cookie or the bottom of each cookie in melted chocolate. This will add an extra rich and and decadent chocolate flavor.
Smaller cookies: Use a mini cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
Chocolate chips: You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, peanut butter chips, white chocolate chips, chocolate chunks, or chopped chocolate to get large chunks. It’s completely up to you!
Birthday edition: Add a handful of rainbow sprinkles to the cookie dough and tops of the cookie dough balls for a birthday twist.
Chocolate chipless cookies: Although these wouldn’t be the same, but they would be still be delicious…omit the chocolate chips and M&Ms from the recipe to get classic peanut butter cookies. You could even make the traditional criss-cross pattern at the top.

pro tips

Make the cookie dough in advance: Leave the cookie dough in the fridge for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
Room temperature ingredients: It’s important that your butter, eggs and peanut butter are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
Perfect cookie shape: These cookies form the perfect round shape everytime when you use an ice cream scoop.
Cookie topping: Want that beautiful cookie look that you get from a bakery? Add a few M&Ms and chocolate chips on top of the cookies before baking.

CAN I MAKE THESE INTO COOKIE BARS?

Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with more M&Ms and chocolate chips.

Stack of chewy peanut butter cookies with m&ms and mini chocolate chips.

leftovers & storage

Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.

Freeze: Simply place the baked cookies in a freezer-safe zip lock bag and freeze for up to 3 months. When ready to defrost, remove the cookies from the freezer and let them thaw for a few hours.