Peanut Butter M&M Cookies
Soft peanut butter cookies are made even better with the addition of M&Ms. The perfect combo of peanut butter and chocolate, these Peanut Butter M&M Cookies are the perfect dessert!
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Servings: 30 cookies
Calories: 163kcal
Equipment
- Mixing Bowl
- Stand or electric mixer
- #40 Cookie Scoop You can use any size you like but I love using a scoop for consistency
- Baking Sheet
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 4 Tbsp Margarine, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup M&Ms
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, margarine, brown sugar, and granulated sugar until light and creamy.
- Add the egg, egg yolk and vanilla into the cookie dough and beat again until just combined.
- Add the peanut butter and beat again.
- Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
- Finally, add the M&Ms and mix into the dough with a wooden spoon or spatula until evenly dispersed.
- Scoop the cookie dough onto a parchment-paper lined cookie sheet using a #40 cookie scoop (2 Tbsp worth of dough).
- Bake in the preheated oven for 8-10 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.
- Butter: I always use unsalted butter for baking. Make sure you allow your butter to soften. Perfectly softened butter is between 68-72 degrees Fahrenheit!
- Margarine: The mixture of butter and margarine allows the cookies to get crisp on the edges but stay soft and moist on the inside. For the perfect texture, do not substitute the margarine.
- Creamy Peanut Butter: I prefer creamy peanut butter but you could use crunchy if you prefer. Choose a brand that doesn’t require any mixing. Natural peanut butters will not produce the same soft and creamy texture
- All Purpose Flour: If needed, you can substitute 1:1 Gluten Free Flour.
- M&Ms: I like plain M&Ms best but you could switch it up with peanut M&Ms, pretzel M&Ms or even peanut butter M&Ms! I find the standard M&Ms to be the perfect size, but you can definitely substitute minis if you prefer.
- Be careful not to add too much flour to this recipe. Too much flour will make your cookies dry and crumbly rather than soft and smooth. Use the scoop and level method to measure your flour.
- If you want to make your cookies picture perfect, try pressing some M&Ms on top right after they come out of the oven. This allows you to choose exactly where the M&Ms go after the cookies have spread and ensures a pop of color on each cookie.
- You can also use the back of a spoon to shape the cookies when they come out of the oven to make them a perfect circle!
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 101mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 193IU | Vitamin C: 0.05mg | Calcium: 19mg | Iron: 1mg
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