Peanut Butter Cookies Recipe – Easy M&M Chocolate Chip Treats

Imagine this: you open the oven, and the air fills with the scent of warm peanut butter, melty chocolate, and toasty sugar. That’s exactly what these peanut butter cookies loaded with M&Ms and chocolate chips deliver—every single time. I can still remember the first batch I baked as a teenager, sneaking extra M&Ms into the dough (and, let’s be honest, into my mouth). These cookies are the definition of joy in dessert form—crispy edges, chewy centers, and those bursts of chocolate and candy crunch.

This peanut butter cookie recipe isn’t just another sweet treat. It’s a family tradition, a bake-sale superstar, and my go-to when I want to bring a smile to someone’s face (or my own). I’ve been baking these cookies for years—tweaking ratios, swapping brands, and testing them with every kind of chocolate chip and candy. They never disappoint. If you’re after a cookie that’s easy, fun, and seriously impressive, you’ve found your match.

Whether you’re baking with kids, prepping for a potluck, or just need a little pick-me-up, these cookies do it all. They’re loaded with flavor and color, and honestly, it’s tough to eat just one. Plus, the combination of peanut butter, chocolate chips, and M&Ms? It’s downright irresistible. Trust me—when you pull out a tray of these, everyone will flock to the kitchen.

Why You’ll Love This Peanut Butter Cookies Recipe

• Quick & Easy: Ready in under 30 minutes—most of that is hands-off baking time. Who doesn’t love instant cookie gratification?
• Simple Ingredients: No need for a fancy shopping trip. Everything you need is probably in your pantry right now.
• Perfect for Every Occasion: These cookies are made for bake sales, birthday parties, movie nights, and everything in between.
• Crowd-Pleaser: Kids love the pops of color from the M&Ms. Adults can’t resist that classic peanut butter and chocolate combo.
• Unbelievably Delicious: Crispy at the edges, chewy in the middle, and loaded with gooey chocolate and candy crunch. Every bite is a delight.

What really makes these peanut butter cookies stand out? It’s the perfect balance of salty, sweet, and nutty—plus a soft, thick texture that holds up to all those mix-ins. I’ve tested dozens of variations, from chunky to smooth peanut butter, and I always come back to this one. The trick is creaming the butter and sugar until fluffy, and not skimping on the M&Ms (seriously, more is more here).

This isn’t just another “throw it together” cookie. It’s a treat that brings people together—my kids beg to help, and my friends always ask for the recipe. There’s something about the bright candy colors and the comforting flavor of peanut butter that feels like pure happiness. If you want a cookie that’s as fun to make as it is to eat, this is your winner.

What Ingredients You Will Need

This peanut butter cookies recipe is all about simple, familiar ingredients coming together for a flavor explosion. I love that you don’t need anything fancy—just a few pantry staples and your favorite candies. Here’s what you’ll need:

• For the Dough:
  • Unsalted Butter, softened (1/2 cup / 113g) – Brings richness and helps with that chewy texture.
  • Creamy Peanut Butter (1/2 cup / 128g) – I use Jif or Skippy, but natural peanut butter works too (just make sure it’s well stirred and not too oily).
  • Granulated Sugar (1/2 cup / 100g) – Adds sweetness and helps with crisp edges.
  • Brown Sugar, packed (1/2 cup / 110g) – For that caramel-y note and soft, chewy center.
  • Large Egg (1) – Binds everything together.
  • Vanilla Extract (1 teaspoon / 5ml) – Adds warmth and depth of flavor.
  • All-Purpose Flour (1 1/4 cups / 160g) – The essential base. For a gluten-free version, swap with a 1:1 gluten-free flour blend.
  • Baking Soda (1/2 teaspoon / 2g) – Gives the cookies a gentle lift.
  • Salt (1/4 teaspoon / 1g) – Balances all the sweetness.
• For the Mix-Ins:
  • M&Ms (1/2 cup / 90g) – Regular or mini both work. Use seasonal colors for holidays!
  • Semi-Sweet Chocolate Chips (1/2 cup / 90g) – I like Ghirardelli or Nestlé for the richest flavor (but any brand will do in a pinch).

Ingredient Notes:

• If you love chunky cookies, add an extra 2 tablespoons (15g) of flour.
• Swap in dark chocolate chips for a richer flavor, or use peanut butter chips for extra nuttiness.
• Allergic to peanuts? Sunflower seed butter works well (texture will be a bit softer).
• Want to use natural peanut butter? Just make sure it’s not too runny, and expect a slightly flatter cookie.
• For festive vibes, use themed M&Ms (think red/green at Christmas or pastel at Easter).

Equipment Needed

• Mixing Bowls: One large for the dough, one small for dry ingredients. If you only have one, just wash it out between steps—no biggie.
• Electric Mixer or Stand Mixer: Creaming the butter and sugars until fluffy is easiest with a mixer, but a sturdy wooden spoon and elbow grease will get you there, too.
• Baking Sheet: Any rimmed baking tray works. I use an old warped one and it hasn’t failed me yet.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup a breeze. If you’re out, just grease your pan lightly with butter.
• Cookie Scoop or Spoon: For evenly sized cookies. A small ice cream scoop (about 1.5 tablespoons) is my go-to.
• Wire Cooling Rack: Allows the cookies to cool evenly and keeps bottoms from getting soggy. In a pinch, just flip a baking sheet upside down and set the cookies on that.

Honestly, you don’t need fancy gear. I’ve made these cookies in rental kitchens with just a bowl, fork, and a battered tray. Just make sure your baking sheet is clean (old grease can make cookies spread oddly). And if you use a silicone mat, give it a good scrub every few bakes so flavors don’t transfer.

How to Make Irresistible Peanut Butter Cookies Loaded with M&Ms and Chocolate Chips

1. Prep Your Oven and Pans (5 minutes)
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. If you skip this, just grease the pan lightly with butter.
2. Cream the Butter and Sugars (3-4 minutes)
   • In a large bowl, beat 1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (110g) brown sugar until light and fluffy—about 2-3 minutes with an electric mixer. If mixing by hand, aim for a creamy, spreadable consistency.
   • Tip: Scrape down the sides of your bowl once or twice. Proper creaming gives the cookies lift and that chewy middle!
3. Add the Wet Ingredients (2 minutes)
   • Mix in 1/2 cup (128g) creamy peanut butter, 1 large egg, and 1 teaspoon (5ml) vanilla extract. Blend until smooth.
   • The dough should smell nutty and look glossy at this stage.
4. Combine Dry Ingredients (2 minutes)
   • In a separate bowl, whisk together 1 1/4 cups (160g) all-purpose flour, 1/2 teaspoon (2g) baking soda, and 1/4 teaspoon (1g) salt.
   • Gradually add the dry mixture to your wet ingredients. Mix on low speed or by hand until just combined—don’t overmix or your cookies might get tough.
   • Note: If the dough feels sticky, chill for 20 minutes. Warm kitchens or natural peanut butter may make the dough softer.
5. Fold in the Good Stuff (1 minute)
   • Gently stir in 1/2 cup (90g) M&Ms and 1/2 cup (90g) chocolate chips. Save a few for pressing on top of the cookies before baking—makes them look bakery-fancy!
6. Scoop and Shape (5 minutes)
   • Using a cookie scoop or heaping tablespoon, drop dough balls onto your prepared baking sheet, spacing them about 2 inches (5cm) apart.
   • Press a few extra M&Ms and chocolate chips onto the tops for extra color and crunch.
7. Bake (9-11 minutes)
   • Bake in the preheated oven for 9-11 minutes, or until the edges are just golden and the centers look slightly underbaked. Don’t wait for them to brown all over—they’ll finish setting as they cool.
   • Sensory cue: The cookies will smell sweet and nutty, and the M&Ms might crackle slightly.
8. Cool and Enjoy (10 minutes)
   • Let the cookies cool on the baking sheet for 5 minutes (they’ll be soft). Then transfer to a wire rack to cool completely—or just eat them warm if you can’t wait!
   • For chewiest results, don’t overbake. If your cookies spread too much, chill the dough longer next time or add a tablespoon more flour.

Cooking Tips & Techniques for Perfect Peanut Butter M&M Cookies

• Don’t Overmix the Dough: Once you add the flour, mix just until there are no streaks left. Overworking can make cookies tough.
• Chill If It’s Warm: On hot days or with runny peanut butter, pop the dough in the fridge for 20-30 minutes. This helps the cookies keep their shape and prevents overspreading.
• Extra Mix-Ins on Top: For that picture-perfect, bakery-style look, press a few M&Ms and chocolate chips on top of each dough ball before baking. It really makes a difference for Pinterest-worthy cookies!
• Watch the Bake Time: Pull cookies from the oven when the edges are set but the centers still look a bit doughy. They’ll keep cooking as they cool—this trick gives you chewy, not dry, cookies.
• Room Temp Ingredients: Butter and eggs at room temperature blend best and create a smoother dough. If you forget, just microwave the butter in 5-second bursts until soft (not melted) and set the egg in warm water for a few minutes.
• Personal Fails: I once used natural peanut butter fresh from the fridge and my cookies turned out super flat. Lesson learned: always stir well and let it come to room temp so the dough isn’t too dense or oily.
• Multitasking: While the first tray bakes, prep your next batch on a second sheet. Or, shape all the dough balls ahead of time and keep them chilled—makes for super quick baking.

Consistency is key—if your cookies bake up different every time, try weighing your flour and sugar for accuracy. And honestly, don’t stress about little imperfections. Even the “ugly” cookies disappear fast!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tested with King Arthur’s and Bob’s Red Mill—both work beautifully. Watch the bake time, as they may bake slightly faster.
• Nut-Free: Use sunflower seed butter instead of peanut butter. The cookies will be a bit softer and may have a slight greenish tint (totally normal and safe—just a quirk of the seed butter reacting with baking soda!).
• Flavor Switch-Ups: Try white chocolate chips, butterscotch chips, or Reese’s Pieces for a different twist. Around the holidays, add a pinch of cinnamon or swap in peppermint M&Ms.
• Vegan Option: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) and plant-based butter. Check that your chocolate chips and candies are vegan-friendly.
• Personal Favorite: Sometimes I go wild and double the chocolate chips—one batch with dark chocolate chunks and mini M&Ms. It’s like a party in every bite!

Customize these cookies to your taste buds or your pantry. Don’t be afraid to play around—some of my best batches have happened when I was out of an ingredient and had to improvise!

Serving & Storage Suggestions

These peanut butter cookies are best served just slightly warm—when the chocolate is gooey and the M&Ms are still crunchy. If you want to impress, pile them high on a colorful platter. Pair with a tall glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for extra indulgence.

For storing, let the cookies cool fully, then keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer (or bake ahead), stack them between layers of parchment and freeze for up to 3 months. To enjoy later, let thaw at room temp or pop in the microwave for 10-15 seconds—just enough to bring back that fresh-baked softness.

Honestly, these cookies rarely last long enough to need freezing, but if you manage to hide a few, you’ll thank yourself on a rainy day. And trust me, the flavors get even better after a day or two as everything melds together!

Nutritional Information & Benefits

Each cookie (based on 24 cookies per recipe) has approximately:

• Calories: 160
• Fat: 8g
• Carbohydrates: 20g
• Protein: 3g
• Sugar: 13g

Key Benefits: Peanut butter is a good source of healthy fats and protein, making these cookies a slightly more filling treat than your average sugar cookie. M&Ms and chocolate chips add joy (and antioxidants—thanks, chocolate!). For those watching allergens, you can adapt for gluten-free or nut-free diets. Do note: these are not low sugar, so enjoy as an occasional treat. I always try to sneak in a little extra nutrition by using natural peanut butter or swapping half the flour for oat flour—it’s all about balance.

Conclusion

There you have it—my tried-and-true peanut butter cookies recipe, loaded with M&Ms and chocolate chips. It’s a recipe that’s fun, foolproof, and guaranteed to make people happy (my family and friends can vouch for that). These cookies are perfect for sharing, gifting, or just treating yourself after a long day.

I love how versatile this recipe is—swap the mix-ins, make them gluten-free, or double the batch for a party. They’re always a hit, and no one ever complains about leftovers. Give them a try, and I promise you’ll want to make them again and again.

If you bake these irresistible cookies, leave a comment below or tag me with your creations. I’d love to hear how you make them your own! Now, go preheat your oven and let the cookie magic begin—your kitchen is about to smell amazing.

Frequently Asked Questions

Can I freeze the cookie dough for later?

Absolutely! Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 1-2 extra minutes to the bake time.

What kind of peanut butter works best?

Creamy, shelf-stable peanut butter (like Jif or Skippy) gives the best texture. Natural peanut butter works, but cookies may spread more and be a bit softer.

Can I use different candies instead of M&Ms?

Definitely! Try Reese’s Pieces, chopped peanut butter cups, or even mini marshmallows for a fun twist. Just keep the total mix-ins around 1 cup.

How do I keep my cookies soft?

Store them in an airtight container with a slice of sandwich bread—the bread helps keep the cookies moist and chewy for days.

Can I make these cookies nut-free?

Yes! Substitute the peanut butter with sunflower seed butter. The cookies will be a bit softer, but still delicious and safe for nut allergies.

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