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Thick, soft, chewy, melt-in-your-mouth delicious, and loaded with peanut butter m&m's. These peanut butter m&m cookies are sure to be a hit and I bet you that they won't last long!
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Peanut Butter M&M’s Cookies

Thick, soft, chewy, melt-in-your-mouth delicious, and loaded with peanut butter m&m's. These peanut butter m&m cookies are sure to be a hit and I bet you that they won't last long!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup coarsely chopped peanut butter m&m's

Extras

  • 1/4 cup granulated sugar (for rolling the cookies in)
  • whole peanut butter m&ms (about 3-4 per cookie)

Instructions

  • Heat oven to 350° F. Prepare a cookie sheet by lining with parchment paper, silpat liner, or spray with cooking spray.
  • In a large mixing bowl with an electric hand mixer, or use a stand mixer with the paddle attachment, beat together the butter, peanut butter, brown sugar, sugar, and egg until combined and fluffy looking.
    * This will take at least 1 minute to get the mixture combined evenly, fluffy looking, and it will be lighter in color.
  • In a small mixing bowl add the flour, baking soda, baking powder, and salt. Stir with a wire whisk.
    Dump the dry ingredients into the butter and sugar mixture. Beat on low speed just until combined.
  • Mix in the coarsely chopped m&m's.
  • Using a medium cookie scoop (1 1/2 tablespoons) roll the dough into a ball and then roll the dough ball in the granulated sugar, making sure that it is well coated.
    Place 12 per cookie sheet and repeat with the remaining cookie dough.
    * Put the 1/4 cup granulated sugar into a bowl.
  • Bake for 8-10 minutes.
    * DO NOT overcook peanut butter cookies! They will continue cooking slightly while cooling on the warm cookie sheet. The cookies should be puffy but still pale looking when you take them out of the oven.
  • Take the cookies out of the oven and immediately press 3-4 whole peanut butter m&m's onto the top of each cookie. This will help them spread out a bit more and make them look pretty.
    Let the cookies cool on the warm cookie sheet for 10-15 minutes before removing them to a cooling rack to cool completely.

Notes

The 'sharing size' bag of peanut butter m&m's is the perfect amount for this recipe. You can also buy several bags of the checkout stand size of peanut butter m&m's. 
Do not use all-natural peanut butter or the peanut butter that says 'no stir' on the label. Use regular creamy peanut butter like Peter Pan brand, Jif, or Skippy.