I don’t know too many people who don’t love the combination of chocolate and peanut butter. Peanut butter is one of the most loved ingredients in my home and a staple in many Christmas cookie recipes. If you are one of the many who love chocolate and peanut butter, then you are sure to love these melt in your mouth peanut butter M&M cookies!
Peanut Butter M&M Ingredients:
Most of the ingredients in this recipe are pretty standard (butter, sugar, flour, etc.). The stars of the cookie are the peanut butter and M&M’s. There are many kinds of peanut butter out there, but now is not the time to whip out the natural or chunky stuff. For the texture of this cookie to be right, you’ll want to stick with regular creamy peanut butter.
M&M’s are available year round and just like peanut butter, come in many forms. I have used the red and green mix as well as the mini ones which both work fine.
Put it together:
I usually melt and cool my butter versus softening. It helps create a nice cookie texture. If you choose to soften the butter instead, no worries. It will still be delicious! I love having a stand mixer when making cookies because it makes throwing them together so easy! If you don’t have one, they are worth the investment! Here is what I use: https://amzn.to/2Kb2Umu Once you have mixed your wet and dry ingredients, it’s time to add the M&M’s! The batter will smell amazing!
Now comes the hard part. The wait. While you could certainly proceed with baking at this point, I would recommend popping the dough into the fridge for 30 minutes to an hour. This will help to prevent your cookies from spreading too much. Once chilled, scoop them by the heaping tablespoonful and place on a prepared cookie sheet. I love using a cookie scoop because it helps to ensure even sized cookies. You can grab one here: https://amzn.to/37cxzsB
Bake them and enjoy the wonderful baking aroma!
It’s very important to note that regardless of what ANY recipe says in regards to bake time, keep an eye on those peanut butter M&M cookies! Oven temps and cooking times vary widely so always err on the side of caution and set your bake time at the minimum or a little less to start. My cookies took about 16 minutes. They are done when they are slightly browned around the edges and the tops are starting to crack. They will firm up as they cool. Let them sit on the baking sheet for a minute or two before removing to a wire rack to cool completely.
These peanut butter M&M cookies literally melt in your mouth. If you can eat just one, please tell me how you exercise such restraint! Happy baking! 😊
Melt in Your Mouth Peanut Butter M&M cookies
Ingredients
- 1 cup butter melted and cooled
- ½ cup granulated sugar
- 1 ¼ cups light brown sugar
- 2 eggs
- 1 cup creamy peanut butter
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 ½ cups M&M candies
Instructions
- Preheat oven to 350°
- Line baking sheets with foil or parchment paper and grease lightly
- Melt the butter and let cool slightly before adding to mixing bowl
- Mix butter and sugars on medium speed until combined
- Add eggs and peanut butter and mix on medium speed until well combined, scraping edges of bowl.
- Add dry ingredients and mix until just combined. Don't overmix.
- Add M&M candies and mix on low speed until candies are incorporated
- Cover bowl with plastic wrap and place in fridge for 30 mins to an hour
- Remove from fridge and scoop by heaping tablespoonfuls and place on prepared baking pan about 2 inches apart
- Bake for 16-18 minutes or until cookies have browned lightly and have begun to crack on the top
- Remove from oven and let cool on baking sheet for 1-2 minutes before removing to cooling rack.
- Cool completely and store in an airtight container
