Description
These peanut butter M&M cookies are soft, thick, and packed with peanut butter flavor in every bite, plus a generous handful of mini M&Ms for color and crunch.
Ingredients
Scale
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (250g) mini M&Ms
Instructions
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and granulated sugar until completely creamed and smooth, about 3 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
- Add the dry ingredients to the wet ingredients and beat on low speed until combined, and then beat in the M&Ms. The dough will be very creamy and soft.
- Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Roll chilled cookie dough into balls, about 1.5 Tablespoons (around 30-35g) of dough each. For extra M&Ms on top, gently position some of the candies near the surface of the dough balls, or press a few additional M&Ms into the tops before baking. Arrange the dough balls on the baking sheets about 2 inches apart.
- Bake for 12–13 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
- Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Chill the dough for best results.
- Store cookies at room temperature.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg