Description
These peanut butter M&M cookies are soft, thick, and packed with peanut butter flavor. They include a generous handful of mini M&Ms for color and crunch.
Ingredients
Scale
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (250g) mini M&Ms
Instructions
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In a large bowl, beat the butter until creamy. Add the brown sugar and granulated sugar and beat until smooth. Add the egg and beat until combined. Add the peanut butter and vanilla extract and beat until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Then mix in the M&Ms.
- Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, or up to 3 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll chilled cookie dough into balls, about 1.5 Tablespoons each. Add extra M&Ms on top if desired.
- Bake for 12–13 minutes until edges are set and lightly browned. Centers will look soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Chill the dough for best results.
- Store cookies in an airtight container.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg