Chewy Peanut M&M Cookie Recipe

Get ready to satisfy your sweet tooth with this delectable peanut M&M cookie recipe. With a creamy peanut butter base and the added crunch of M&M’s, these cookies are the ultimate indulgence.

Cookies with colorful M&M candies are so much fun to serve, and these chewy cookies are guaranteed to be a huge hit with anyone who loves peanut butter!

Peanut M&M’s used to be my favorite, but then I discovered the peanut butter M&M’s, and I am obsessed! They are so good I knew I had to try incorporating them into a cookie.

I have made this peanut m&m cookie recipe with both peanut M&M’s and peanut butter M&M’s, and they are simply incredible with either one.

Because of the larger size of the candies, I like to make the cookies big. I use 1/4 cup of dough for each cookie, so you end up with a large bakery-style cookie.

Can I make smaller cookies?

Absolutely! You can use just two tablespoons of dough and bake the cookies for only 9-10 minutes. I don’t recommend making them any smaller because they can’t support the large candies.

HOW TO MAKE PEANUT M&M COOKIES

1. WET INGREDIENTS – Melt the butter in a large mixing bowl, preferably with a lid. Add the sugars and oil. Beat at medium speed with an electric hand mixer. Next beat in the vanilla, egg, egg yolks, and peanut butter.
2. DRY INGREDIENTS – Stir in the flour, baking powder, baking soda, and salt. Then stir in about half of the M&M’s, reserving the rest for the top of the cookies.
3. CHILL – Cover the bowl with a lid or plastic wrap and chill the dough for 24-48 hours.
4. FORM – When ready to bake, preheat your oven to 350 degrees. Scoop about four tablespoons of dough and roll it into a ball. Repeat with the remaining dough. (A large cookie scoop is handy!)
5. BAKE – Place dough balls 3 inches apart on cookie sheets that have been lined with silicone or parchment, or sprayed with non-stick spray. Bake for 13-14 minutes, then immediately press a few M&M’s on top of each hot cookie.
6. COOL – Cookies are very fragile when hot, so let them sit on the pan for at least 5 minutes. Then carefully transfer to a wire rack to cool completely.

Leftover cookies can be stored in an airtight container for up to a week at room temperature.

They also freeze well. I like to wrap them individually in plastic wrap, and then place them in a ziplock freezer bag. They will last in the freezer for 3-4 months.

You can let them thaw at room temperature, or heat them in the microwave for a few seconds.

PRO TIPS:

• For best results, use regular peanut butter like Jif or Skippy, not natural peanut butter.
• Don’t skip the chilling time! If you bake the cookies the same day you make the peanut butter cookie dough, your cookies will spread way too much in the oven. The flavor and texture are best after chilling for 2 days.
• If you use unsalted butter, add an additional 1/4 teaspoon of salt to the dough.

VARIATIONS:

• Use any flavor of M&M’s that you love, or a combination of them. My husband likes the peanut ones, I love the peanut butter.
• You can chop up some of the M&Ms for a different look to the cookies.
• For a deep, nutty flavor, try browning the butter instead of just melting it. Always delicious!
• Stir in some chopped roasted peanuts for some extra crunch.

MORE FAVORITE COOKIE RECIPES:

• M&M Cookies Recipe
• Classic Peanut Butter Cookies
• Peanut Butter Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Chocolate Cookies with Mint Frosting
• Monster Cookies
• Homemade Biscoff Cookies

If you make these chewy peanut butter M&M cookies and love them, please come back and leave a five-star rating!