Peanut Butter M&M Cookies

Name: Peanut Butter M&M Cookies
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 24 Cookies
Ingredients: 1/2 cup unsalted butter; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1/4 cup peanut butter; 1 egg; 1 teaspoon pure vanilla extract; 1 1/4 cup unbleached flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 1/2 cup Mini M&Ms; 1 cup peanut butter baking chips; Sea salt to garnish

User Reviews

5.0

6 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings
24 Cookies
Calories
175 kcal
Course
Dessert, Baked Goods

Peanut Butter M&M Cookies

Maya Tate

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These Peanut Butter M&M Cookies perfectly combine peanut butter and chocolate in a soft, chewy cookie. The mini M&Ms add tiny, crunchy bursts of chocolate that balance the saltiness from the peanut butter AND peanut butter chips.

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Ingredients

Servings

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup peanut butter
1 egg
1 teaspoon pure vanilla extract
1 1/4 cup unbleached flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cup Mini M&Ms divided
1 cup peanut butter baking chips
Sea salt to garnish optional

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Instructions

Divide your M&Ms into 3 bowls: ¾ cup, ½ cup, and ¼ cup (does not have to be exact)
Preheat the oven to 350 and line a baking sheet with parchment paper.
In a medium sized mixing bowl cream together the butter, sugar, and brown sugar.
Add in the peanut butter, egg, and vanilla and mix until combined.
Stir in the flour, baking soda, and salt.
Fold in about ¾ cup of the M&Ms (save the rest for rolling & garnishing) and the peanut butter baking chips.
Use a two tablespoon cookie scoop to create cookie dough balls and roll the top half of the cookie dough ball in the ½ cup of M&Ms - using extra if needed)
Place the cookie dough balls about 2 ½” apart on the baking sheet and bake for 8-9 minutes.
Remove from the oven and garnish with sea salt and a few of the remaining M&Ms.
Let cool for 8 minutes on the baking sheet before transferring to a cooling rack.

Notes

Do not over bake. These cookies will look slightly brown on the edges but soft in the center. The cookies will continue to bake as they cool on the baking sheet.
For best results, cookies can be stored at room temperature in an airtight container for up to 4 days - if you are keeping them past 4 days I recommend freezing the cookie dough balls in an airtight container for up to 3 months and then baking them as needed.
Cookie dough balls can be frozen in an airtight container for up to 3 months. Remove from the freezer and bake according to the directions.
The sea salt garnish is optional but makes for a pretty cookie with a great flavor!
Cookies are soft and chewy - I love the light peanut butter flavor in the cookie dough with bursts of peanut butter in the baking chips.

Nutrition Information

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Calories 175kcal (9%) Carbohydrates 23g (8%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 19mg (6%) Sodium 167mg (7%) Potassium 32mg (1%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 157IU (3%) Vitamin C 0.1mg (0%) Calcium 23mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24Cookies

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	23g	8%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	19mg	6%
Sodium	167mg	7%
Potassium	32mg	1%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	157IU	3%
Vitamin C	0.1mg	0%
Calcium	23mg	2%
Iron	0.3mg	2%