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We are OBSESSED with peanut butter M&Ms (especially Lo)!
It’s no wonder we all love these peanut butter M&M cookies! We love a good cookie, especially a variation of our favorite Chocolate Chip Cookies (with peanut butter).
This version has a peanut butter base, crushed PB M&Ms throughout, and PB M&Ms on top. In other words….peanut butter overload! But in the best way of course.
They’re quick easy, and you can’t go wrong with a peanut butter + chocolate combo (extra emphasis on peanut butter)!
Why we think you’ll love it:
- Peanut butter overload! But in the best way possible. From the base to the M&Ms, there is plenty of PB flavor!
- No need to chill. Just mix and bake! These easy cookies are ready to enjoy in under 20 minutes.
- We love M&Ms! These cookies include both crushed (in the cookies) and whole M&Ms (on top) for extra M&M goodness.
Peanut Butter M&M Cookies Ingredients and Substitutions
- 1 cup brown sugar – We use light brown sugar, but dark brown works too.
- 1 cup granulated sugar
- ½ cup unsalted butter – or salted butter
- ¼ cup vegetable oil
- ¼ cup creamy peanut butter – regular peanut butter like Skippy or JIF
- 2 large eggs – room temperature
- 1 teaspoon baking soda
- 1 teaspoon salt – reduce or omit if using salted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour – see How to Measure Flour
- ½ cup crushed Peanut Butter M&Ms
- whole Peanut Butter M&Ms (enough to go on top) – We ALWAYS add some on top of the cookie to make them even prettier!
How to Make Peanut Butter M&M Cookies
- PREP. Preheat the oven to 350°F.
- DOUGH. Cream butter, oil, peanut butter, granulated sugar, and brown sugar in a mixer. Add eggs and beat until fluffy.
- Mix in dry ingredients. Add vanilla extract and mix well.
- M&M’S. Add crushed M&M’s and mix until well combined. Use a cookie scoop to drop cookie dough balls on a greased baking sheet and add 3-5 M&Ms to each cookie.
- BAKE. Bake for 7-9 minutes. ENJOY!
Kristyn’s Recipe Tips
- For the perfect cookie shape, we always use a spatula to round the edges right after we take them out of the oven.
- A medium cookie scoop will produce two dozen cookies, but you can use a smaller or bigger scoop for more or less cookies.
- You don’t have to add M&M’s on top before baking, but we can’t resist making our cookies look even more irresistible. Plus, no one ever complained about extra M&M’s!
Peanut Butter M&M Cookies
From the base to the M&Ms, these soft and chewy peanut butter M&M cookies are delicious peanut butter overload!
Equipment
Ingredients
- 1 cup brown sugar
- 1 cup sugar
- ½ cup butter
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ cup creamy peanut butter
- ½ cup crushed Peanut Butter M&Ms
- whole Peanut Butter M&Ms, (enough to go on top)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream butter, oil, peanut butter, brown sugar, and granulated sugar. Add eggs and beat until fluffy.
- Add baking soda, baking powder, salt, flour, and vanilla. Mix well.
- Add crushed M&M's and mix until well combined. Use a medium cookie scoop to drop cookie dough balls on a greased baking sheet and add 3-5 M&Ms to each cookie.
- Bake for 7-9 minutes.
Notes
Recipe Tips
- For the perfect cookie shape, we always use a spatula to round the edges right after we take them out of the oven.
- A medium cookie scoop will produce two dozen cookies, but you can use a smaller or bigger scoop for more or less cookies.
- You don’t have to add M&M’s on top before baking, but we can’t resist making our cookies look even more irresistible. Plus, no one ever complained about extra M&M’s!
Nutrition
Calories: 221kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 206mg, Potassium: 72mg, Sugar: 20g, Vitamin A: 150IU, Calcium: 28mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to freeze the dough?
Freeze the cookie dough in log form or as dough balls for about 3 months. See How to Freeze Cookie Dough for tips.
How to store?
Keep the baked cookies in an airtight container for 5-7 days or in the freezer for up to 3 months.
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This recipe was originally published March 2021.
Recipe doesn’t say when to add vanilla. I added it with the eggs.