Peanut Butter M & M Cookies

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I am of the firm belief that there is no such thing as too many cookies. And judging by how quickly my family gobbles them up, I’d have to say that they agree with me. I bake so many different kinds of cookies that I honestly can’t choose just one or two that are family favorites.

I think that’s a good thing though. It keeps me from getting stuck in rut, just making the same cookies over and over again until we’re all tired of them. It also means I have free reign in experimenting with cookies and different combinations.

For these cookies, I took a favorite peanut butter cookie recipe, tweaked it a bit so the baked cookies would turn out thicker, and tossed in a few handfuls of M & M’s. Simply put, can you ever go wrong with a peanut butter and chocolate combination?

Peanut Butter M & M Cookies

  • 1/2 c. butter or margarine
  • 3/4 c. peanut butter (I prefer to use chunky in baked goods, but you can use your favorite.)
  • 1/2 c. brown sugar
  • 1/2 c. sugar
  • 1 egg
  • 1 1/2 t. vanilla
  • 1 c. flour
  • 3/4 t. baking soda
  • 1 c. M & M’s

1. In a mixing bowl, beat together the butter, peanut butter and sugars until creamy and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined.

2. Add the flour and baking soda and beat just until combined, being careful not to over mix. By hand, stir in the M & M’s.

3. Using a rounded tablespoonful of dough, drop balls of dough onto cookie sheets. Bake at 350 degrees for 15-18 minutes. (15 minutes for softer cookies; 18 minutes for crunchier cookies.)

Serve with a tall glass of milk if you’re so inclined and enjoy. Personally, I haven’t been able to drink a glass of milk since I was about 10 and had to drink one too many glasses of warm milk. I do love the idea of cookies and milk though. And I’ve somehow managed to raise a family who happily dunks away. Am I the only one the forgoes the cookies and milk route?

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Comments

  1. What a perfect recipe to make on this snowy, snowy day! Thanks for sharing. My mini M&M’s that I found will be perfect in these cookies. I’m just bummed that the store where I found them no longer carries them!

    • Janell says:

      Thanks for the recipe. This is my son’s favorite cookie to get at a bakery. His b-day is comming up and he doesn’t like cake….or Ice cream, so we do cookies and Shurbert. (Great for parties with small kids. No icing to deal with.) I agree with”Multi-tasking Mom.” The mini M&M’s are the best to use in cookies, they are just imposible to find.

  2. Jennifer says:

    I made these Friday with my kids and they loved them. It was something different than we usually make. Thanks for the idea!!

  3. i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.:.;

  4. Taylor says:

    I seriously LOVE this recipe. They came out perfectly! Thank you for this amazing recipe!

  5. Stevie says:

    I am going to start freezer cooking soon and im trying to get ideas.
    So I could make up the cookie dough and freeze the dough until Im ready to bake correct?

  6. Luke Turner says:

    i love the taste of peanut butter but i have peanut allergy so i cant eat it.*;

  7. These look great! Thanks for the recipe. I often use a chocolate chip cookie recipe when I make mine but this sounds pretty tasty!

    — Tatiana

  8. i have also an allergy on peanute butter but i can eat a little of it…

  9. Transistor : says:

    peanute butter with strawberry jelly is my favorite sandwhich spread. it taste so yummy’,,

  10. Hayley says:

    How many cookies does this recipe make?
    Thanks, H

  11. peanut butters are very tasty, the only problem is that i have some very bad peanut allergy `*`

  12. Haley says:

    Mmmm, these look good!! Too bad we don’t have any M&Ms in the house and we may get “snowed in” tonight. :P But I will have to try these soon! I agree–you can’t go wrong with a peanut butter/chocolate combo!

    And no–you’re not the only one who passes up the milk. Mom, my youngest brother and I don’t drink milk (unless it’s chocolate milk! :) ).

  13. Rita says:

    These were wonderful, thank you! I used smart balance and splenda brown sugar and doubled the recipe. Deeelicious.

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  17. Beth Streng says:

    About how many cookies does this recipe make?

  18. hans says:

    almond milk is AMAZING! dunk in that or soy or even rice milk, all deliciously better than cow juice. ugh!
    baking your recipe now. thanks!!

  19. Rebecca says:

    How many cookies should this recipe yield? Trying to figure out if I should double it, I have lots of holiday M&Ms on hand. Hmmm….

  20. Charlotte says:

    I made these. I found they came out cruncher than I would have liked, and I even dropped the cooking time. They were good, but next time I will cook for even less time than the 14 minutes I did.

  21. PeriGiraffe says:

    These are my favorite cookies to make! Me and my mom are about to go to the store to get the supplies! Thanks for the recipe!

  22. Erin says:

    Mine just came out of the oven, and haven’t tried them yet! This recipe makes about 2 dozen medium sized cookies. I had to substitute baking powder for soda because I didn’t have soda. Turned out perfect! Now for the taste test! The batter was yummy ;-) thanks for the recipe!
    ~Erin

  23. Nekkochak says:

    It’s very good recipe

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