Peanut Butter M&M Cookies

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These Peanut Butter M&M Cookies perfectly combine peanut butter and chocolate in a soft, chewy cookie. The mini M&Ms add tiny, crunchy bursts of chocolate that balance the saltiness from the peanut butter AND peanut butter chips.

Peanut Butter M&M Cookies stacked

Peanut Butter Cookies With M&Ms

I love a good classic peanut butter cookie. There are so many recipes out there and I finally found one of my all-time favorites. This cookie recipe results in a perfectly chewy cookie. Finding that perfect harmony of peanut butter chocolate can be a little bit challenging, but this recipe achieves it!

We have always been Peanut Butter Blossom fans. There’s something about that big bite of chocolate from Hershey’s Kiss that is so satisfying. With these peanut butter M&M cookies, you get that combination in an equally impressive cookie. I have even made peanut butter cookies with M&Ms instead of peanut butter blossoms during the holidays! Of course, the kids are happy no matter what treats they get!

What You’ll Need

This is a super simple peanut butter cookie recipe that doesn’t need any special ingredients. They are all easy to find at any time of the year and are affordable, too!

Ingredients to make peanut butter M&M cookies.
  • Unsalted Butter: This recipe uses unsalted butter to control the salt level. Make sure it is nice and soft to prevent lumps.
  • Sugars: Granulated sugar and light brown sugar is my go-to for this cookie recipe.
  • Peanut Butter: Any brand of creamy peanut butter will work great.
  • Egg
  • Vanilla Extract
  • Unbleached Flour: I recommend unbleached flour but you can use all-purpose flour as well. 
  • Baking Soda
  • Kosher Salt
  • Mini M&Ms: I find the mini M&Ms mix better into the dough and you can get candy in each bite.
  • Peanut Butter Chips: This increases the peanut butter flavor.
  • Sea Salt: Optional to top the cookies and highly recommended.

How to Make Peanut Butter M&M Cookies

Like most cookie recipes, it takes just a few minutes to prepare the dough and then bake it to perfection.

  • Divide M&Ms. In 3 small bowls, divide the M&Ms into ¾ cup, ½ cup, and ¼ cup portions.
  • Prep Oven and Baking Sheet. Preheat your oven to 350 degrees F. Then, line a cookie sheet with parchment paper or a sliscone baking mat.
  • Cream Butter and Sugars. Combine butter, sugar, and brown sugar in a mixing bowl. Cream together using an electric mixer until fluffy.
  • Add Remaining Wet Ingredients. Gradually add peanut butter, egg, and vanilla. Mix until just combined.
  • Add Dry Ingredients. Pour in flour, baking soda, and salt. Continue to mix until well incorporated. 
  • Fold in M&Ms. Add the ¾ cup of M&Ms and peanut butter chips. Gently fold them into the cookie dough.
  • Scoop Cookie Dough. Create dough balls using a two-tablespoon cookie scoop. Roll the top half of each ball into the ½ cup of M&Ms. Place them about 2-2 ½ inches apart on the pan
  • Bake. Place into the oven and bake for 8-9 minutes or until the middle is set and the edges start to brown. 
  • Cool. Garnish the baked cookies with sea salt and extra M&Ms before cooling. Allow them to cool for 8 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Peanut Butter M&M Cookies on a cooling rack.

How to Store Leftovers

These peanut butter M&M cookies can be stored at room temperature. Place them in an airtight container for up to 4 days for best results.

Can I Freeze These?

Yes! These cookies can be frozen baked or unbaked. If freezing unbaked cookie dough, store it in an airtight container in the freezer for up to 3 months. Bake straight from frozen following the recipe instructions. If freezing fully baked, place them in an airtight container or freezer bag for up to 1 month. Thaw in the refrigerator overnight before enjoying.

Peanut Butter M&M cookie with a bite out of it sets on a glass of milk.

More Peanut Butter Cookie Recipes

Peanut Butter M&M Cookies stacked on a plate
Peanut Butter M&M Cookies feature
5 from 1 vote

Peanut Butter M&M Cookies

These Peanut Butter M&M Cookies perfectly combine peanut butter and chocolate in a soft, chewy cookie. The mini M&Ms add tiny, crunchy bursts of chocolate that balance the saltiness from the peanut butter AND peanut butter chips.
Servings: 24 Cookies
Prep: 12 minutes
Cook: 8 minutes
Total: 20 minutes


  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup peanut butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cup unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cup mini M&Ms divided
  • 1 cup peanut butter baking chips
  • Sea Salt to Garnish optional


  • Divide your M&Ms into 3 bowls: ¾ cup, ½ cup, and ¼ cup (does not have to be exact)
  • Preheat the oven to 350 and line a baking sheet with parchment paper.
  • In a medium sized mixing bowl cream together the butter, sugar, and brown sugar.
  • Add in the peanut butter, egg, and vanilla and mix until combined.
  • Stir in the flour, baking soda, and salt.
  • Fold in about ¾ cup of the M&Ms (save the rest for rolling & garnishing) and the peanut butter baking chips.
  • Use a two tablespoon cookie scoop to create cookie dough balls and roll the top half of the cookie dough ball in the ½ cup of M&Ms – using extra if needed)
  • Place the cookie dough balls about 2 ½” apart on the baking sheet and bake for 8-9 minutes.
  • Remove from the oven and garnish with sea salt and a few of the remaining M&Ms.
  • Let cool for 8 minutes on the baking sheet before transferring to a cooling rack.

Last Step:

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  • Do not over bake. These cookies will look slightly brown on the edges but soft in the center. The cookies will continue to bake as they cool on the baking sheet.
  • For best results, cookies can be stored at room temperature in an airtight container for up to 4 days – if you are keeping them past 4 days I recommend freezing the cookie dough balls in an airtight container for up to 3 months and then baking them as needed.
  • Cookie dough balls can be frozen in an airtight container for up to 3 months. Remove from the freezer and bake according to the directions.
  • The sea salt garnish is optional but makes for a pretty cookie with a great flavor!
  • Cookies are soft and chewy – I love the light peanut butter flavor in the cookie dough with bursts of peanut butter in the baking chips.


Calories: 175kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 167mg | Potassium: 32mg | Fiber: 1g | Sugar: 17g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.3mg


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1 thought on “Peanut Butter M&M Cookies”

  1. 5 stars
    I love your recipes. Making these tonight, and these look delicious. The fragrance makes my noise crazy. Thanks !