There’s something magical about combining the rich, creamy taste of peanut butter with the colorful crunch of M&Ms candies. These cookies bring together the best of both worlds – a soft, chewy peanut butter base studded with chocolate candies that create bursts of sweetness in every bite.
Perfect for bake sales, after-school treats, or weekend baking projects, these cookies strike an irresistible balance between homey comfort and playful fun. The dough comes together in minutes, making this an ideal recipe for both novice bakers and seasoned cookie enthusiasts.
Why You’ll Love This
- No chilling required – from mixing bowl to oven in 10 minutes
- Kid-friendly recipe perfect for little helping hands
- Stays soft and chewy for days when stored properly
- Easily doubles for parties or freezes for later
- Creates that perfect bakery-style look with minimal effort
Ingredients
- 125g (1/2 cup) unsalted butter, softened Tip: If your butter is a little too firm, give it a quick mix first to soften it up.
- 100g (1/2 cup) soft brown sugar
- 50g (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly whisked
- 190g (1 1/2 cups) plain flour
- 10g (1 tablespoon) cornflour Cornflour keeps the cookies soft and tender. Don’t skip it!
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100g (2/3 cup) milk chocolate chips Use dark or white chocolate if you prefer, or a mix of all three!
- 200g (1 cup) M&Ms, divided (I used peanut M&Ms, but regular ones work great too!)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together peanut butter, butter, and both sugars until light and fluffy.
- Beat in egg and vanilla until well combined.
- Mix in flour, baking soda, and salt until just incorporated.
- Fold in M&Ms, reserving some for topping.
- Roll dough into 1.5-inch balls and place on prepared sheets.
- Press reserved M&Ms into tops of cookies.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Tips & Variations
- Use crunchy peanut butter for extra texture
- Swap M&Ms for Reese’s Pieces for double peanut butter flavor
- Press cookies with fork tines for classic peanut butter cookie look
- Add 1/2 cup chopped peanuts for more crunch
- For softer cookies, remove from oven when centers still look slightly underbaked
Serving Suggestions
Serve these cookies slightly warm with a cold glass of milk for the ultimate treat. They also pair beautifully with vanilla ice cream for an indulgent cookie sandwich, or alongside hot coffee or tea for an afternoon pick-me-up.
Notes
- Store in airtight container at room temperature for up to 5 days
- Freeze baked cookies for up to 3 months
- Cookie dough balls can be frozen for up to 2 months
FAQs
- Can I use natural peanut butter? Traditional processed peanut butter works best for consistent results.
- Why are my cookies spreading too much? Make sure butter isn’t too soft and try chilling dough for 30 minutes.
- Can I make these gluten-free? Yes, substitute with a 1:1 gluten-free flour blend.
- How do I know when they’re done? Edges should be lightly golden but centers may look slightly underbaked.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 125g (1/2 cup) unsalted butter, softened Tip: If your butter is a little too firm, give it a quick mix first to soften it up.
- 100g (1/2 cup) soft brown sugar
- 50g (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly whisked
- 190g (1 1/2 cups) plain flour
- 10g (1 tablespoon) cornflour Cornflour keeps the cookies soft and tender. Don’t skip it!
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100g (2/3 cup) milk chocolate chips Use dark or white chocolate if you prefer, or a mix of all three!
- 200g (1 cup) M&Ms, divided (I used peanut M&Ms, but regular ones work great too!)
Steps
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together peanut butter, butter, and both sugars until light and fluffy.
- Beat in egg and vanilla until well combined.
- Mix in flour, baking soda, and salt until just incorporated.
- Fold in M&Ms, reserving some for topping.
- Roll dough into 1.5-inch balls and place on prepared sheets.
- Press reserved M&Ms into tops of cookies.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
- Store in airtight container at room temperature for up to 5 days
- Freeze baked cookies for up to 3 months
- Cookie dough balls can be frozen for up to 2 months
