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4.93 from 13 votes

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!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Lil' Luna

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!
Freeze the cookie dough in log form or as dough balls for about 3 months. See How to Freeze Cookie Dough for tips. 
Store baked cookies in an airtight container for 5-7 days or in the freezer for up to 3 months. 

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