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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
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.