Why Make This Recipe
These Peanut Butter M&M Cookies are a fun and tasty treat that mixes the nuttiness of peanut butter with the colorful crunch of M&Ms. They are easy to make and are a hit with both kids and adults. Whether you’re baking for a party, a family gathering, or just to satisfy a sweet tooth, this recipe delivers delicious cookies every time. Plus, the chewy texture and vibrant colors make them irresistible!
How to Make Peanut Butter M&M Cookies
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini M&Ms
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the peanut butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini M&Ms.
- Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Peanut Butter M&M Cookies
These cookies are best enjoyed warm. You can serve them with a glass of milk for a classic treat or pair them with ice cream for an extra special dessert. They also make great snacks for lunchboxes or after-school treats.
How to Store Peanut Butter M&M Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe bag and they can last for up to three months. Just let them thaw at room temperature before enjoying!
Tips to Make Peanut Butter M&M Cookies
- Make sure to use creamy peanut butter for smooth mixing, but crunchy peanut butter can add a fun texture.
- Don’t overmix the dough once you add the flour—just mix until no flour is visible to keep the cookies soft.
- For a fun twist, you can try using different types of M&Ms, like peanut or dark chocolate, for varied flavors and colors.
Variation
If you want to give your cookies a different flavor, try adding chocolate chips along with the mini M&Ms. You can also replace half the flour with oats for a chewier texture.
FAQs
1. Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but make sure it’s well stirred and smooth.
2. Why are my cookies too flat?
Cookies may flatten if there isn’t enough flour or if the butter is too warm. Ensure you measure accurately and chill the dough for a bit before baking if necessary.
3. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.
Peanut Butter M&M Cookies
Ingredients
Cookie Ingredients
- 1 cup peanut butter Use creamy peanut butter for best results.
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can be replaced with gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini M&Ms Try using different types of M&Ms for variety.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the peanut butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini M&Ms.
- Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.