Peanut Butter M&M Cookies Recipe

The SOFTEST Peanut Butter Cookies. They melt in your mouth and are exploding with peanut butter flavor!

In 100% complete seriousness, I’d like to crown these cookies the most perfect cookie I’ve ever made. That’s high praise for an innocent little peanut butter cookie! They easily take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est cookie I’ve ever had.

Loaded with M&Ms for any holiday, these soft cookies are a year-round festive treat. My coworkers GOBBLED them up in minutes, even asking me if they were from a bakery.

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The cookies are nothing like the traditional hard, crunchy peanut butter cookies you are used to. The exact opposite, in fact. They are so soft that they will literally melt in your mouth. A peanut butter cookie recipe GOLDMINE.

What I love most about these cookies is just how easy the recipe is. I’ve made them so many times and they never disappoint.

And if you’re looking for a regular version that is equally impressive, my flagship recipe for peanut butter cookies is for you. And be sure to try my peanut butter chocolate chip cookies next!

Enjoy! 🙂

Peanut Butter M&M Cookies Recipe

Prep Time 130 mins Cook Time 11 mins Total Time 2 hrs 21 mins Servings: 32

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Cuisine: American Courses: Cookies

Description

The SOFTEST Peanut Butter Cookies. They melt in your mouth and are exploding with peanut butter flavor!

Ingredients You’ll Need

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Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup (8 Tbsp; 113g)
• ¹⁄₂ cup (100g)
• ¹⁄₄ cup (50g)
• 1 large egg
• ³⁄₄ cup (185g)
• 1 teaspoon pure vanilla extract
• ¹⁄₂ teaspoon baking soda
• 1 and 1 1/4 cups (156g)
• 1 and 1 1/2 cups (300g)

Instructions

1. In a large bowl, using a handheld mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the M&Ms with a wooden spoon. Chill the dough for at least 1-2 hours and up to 3 days.
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2. Preheat oven to 350°F (177°C). Drop chilled dough by scant tablespoonfuls onto cookie sheet lined with parchment paper or a silicone baking mat. I pressed a few M&Ms on top of the dough balls. Press the balls down (only slightly) since they won’t spread much while baking. Bake for 11-12 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.
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3. Allow to cool completely on a wire rack. Enjoy!
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Keywords: all-purpose flour, brown sugar, butter, eggs, granulated sugar, M&Ms, peanut butter, vanilla extract

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