Peanut M&M Cookies

Peanut M&M cookies are clouds of soft peanut butter goodness packed with crunchy peanut M&M’s. This one-bowl recipe is easy to make and simply delicious!

Course Dessert
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 24 cookies


  • 1/2 cup (1 stick or 113 g) salted butter, room temperature
  • 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup (55 g) granulated sugar
  • 1 large egg
  • 3/4 cup (185 g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150 g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (305 g) Peanut M&Ms


  1. In a large bowl, using a hand-held mixer or stand mixer, cream together butter, granulated sugar and brown sugar on medium speed until light a fluffy, about three minutes. Add peanut butter and mix until combined (about 30 seconds). Add egg and vanilla and mix until combined (about 30 seconds).
  2. With the mixer on low, slowly mix in the flour and baking soda just until incorporated. Be careful not to overmix. Using a rubber spatula or wooden spoon, fold in the peanut M&Ms. Chill the dough for 30 minutes.
  3. Preheat oven to 350° F. Line a cookie sheet with parchment paper. Remove the cookie dough from the refrigerator and form balls of dough about 1 1/2 inches in diameter. Place them on the cookie sheet and gently press the balls down slightly (they won't spread much while baking). Bake for 10-12 minutes. Cookies will be soft and look undone. Don't worry, they will firm up as they cool.
  4. After cooling for a couple minutes on the cookie sheet, transfer the cookies to a wire cooling rack to cool completely. Serve immediately or store in an airtight container at room temperature for up to a week.

Recipe Notes

Cookie dough may be stored in the freezer for up to three months. Let dough soften in the refrigerator before forming into balls and baking.