Easy Soft & Chewy Peanut Butter M&M Cookies

These M&M Cookies will bring out your inner cookie monster, guaranteed! You will absolutely love the soft, chewy inside loaded with rich peanut butter and M&Ms.

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If you are looking for an alternative to everyday chocolate chip cookies then M&M cookies are the way to go. These cookies are great for any occasion or just for those everyday cookie moments.

My favorite way to enjoy these cookies is on an m&m cookies ice cream sandwich!

Looking for more cookie inspiration? Check out these options; Best Buckeye Cookies Recipe with Chocolate Chip Cookie Dough, Amazing Almond Joy Cookie Recipe, or these Easy Pumpkin Spice Drop Cookies.

Why You’ll Love This M&M Cookie Recipe

• soft and chewy texture
• bright and fun
• basic cookie dough recipe

Equipment You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Cookie sheet
• Stand or hand mixer
• Wire cooling rack

Ingredients To Make M & M Cookies

• 1 and ½ cups unsalted butter (339 grams), softened to room temperature
• ½ cup white granulated sugar
• ½ cup brown sugar (regular or sub with muscovado sugar)
• 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
• 1 large egg
• 1 and ½ cup all-purpose flour (can use a popular gluten-free blend instead)
• 2 cups quick oats
• 1 cup smooth peanut butter (it should be soft and smooth before adding to the batter mixture) I haven’t used it but I believe crunchy peanut butter can work too, you’ll need to soften it in the microwave or on the stovetop a bit.
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup M&Ms (no peanut M&Ms)

How To Make Delicious M&M Cookies

SERVINGS 30 cookies
COOKING TIME 10-15 minutes
PREP 15 minutes + Chill time

• Preheat the oven to 350 F.
• In a large bowl combine butter, sugars, and egg. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.

• Add peanut butter and vanilla. Mix on low until combined. Set aside.
• In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
• Mix until ingredients are almost combined, a few lumps here and there are fine.

• Stir in M&Ms. The batter will be thick and a little sticky. I recommend refrigerating or freezing it. Freeze for 30 minutes to 1 hour or place in the fridge for 2 hours. (2-3 hours even better). It is important to chill the batter between the batches too.

• The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls.
• Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

• Bake for 10-12 minutes (the time varies due to different ovens).
• The cookies will have a very soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.

• Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack.

Tips and Tricks

• Don’t substitute sugars. Both sugars should be used to get the best buttery, soft cookie. You can make these cookies only with white sugar, they will still taste good but there will be a taste difference. You won’t get the caramel-like flavor you get from using brown sugar.
• Baking soda – always check the expiration date before using. Keep it in a dry place, properly sealed.
• Chill time – always chill the batter before baking. Chilling the batter helps the cookies to spread less, and be more uniform in size, and round in shape.
• For perfect round-shaped cookies: Once cookies are baked, place a medium size cookie cutter or a round glass/mug on top of the cookie and swirl around a few times. The more you swirl the smaller and thicker the cookies will become.
• Texture – these are soft cookies. Keep sealed at room temperature for 1-2 days. Refrigerate for a week or so. After a day cookies may start to crumble but hold their shape well.

Variations of M&M Cookies

• add chocolate chips or dried fruit
• choose the same color M&M for each cookie or choose a combination of colors
• sprinkle cookies with cake decorations
• sprinkle a touch of sea salt on the cookies
• dip cookies in melted chocolate
• use different shaped cookie cutters

FAQs

Do I have to use white and brown sugar in this cookie recipe?

You can use all white or all brown sugar in this recipe but the taste will be different. I highly recommend you use a combination of both sugars for the best results.

Can I use a different type of oat in these M&M cookies?

This cookie recipe calls for quick cooking oats so the oats will soften while the cookies bake. Do not substitute large flakes, instant oats, or steel cut.

Is it possible to use a different kind of nut butter?

Technically any kind of nut butter should work in this recipe instead of peanut butter. You can try using almond or cashew instead. Or if you have a nut allergy you can use a seed butter like pumpkin or sunflower.

What can I substitute for M&Ms?

If you can’t find M&Ms you can use Smarties which are quite similar. Smarties are a British favorite chocolate candy. UNREAL is a healthy chocolate candy alternative as well.

Can I freeze M&M cookies?

Yes, M&M cookies can be frozen. I’ll often make a double batch and freeze half. It is always a good feeling knowing I have treats on hand if an unexpected occasion arises.

If you are struggling with meal planning I completely understand where you are coming from. It can be such a chore to try to figure out what to cook each day. Check out this post about 4 Ideas To Make Meal Planning Less Stressful and make your meal planning a little easier. You can thank me later. 🙂