You all love peanut butter cookies as much as me so I thought it would be fun to take a twist on the classic cookie. These Peanut Butter M&M Cookies are soft and chewy with M&Ms in every bite. They're rolled in sugar before being baked for a beautiful look and added crunch.
I love how easy and simple this recipe is. It only takes a few basic ingredients and can be made in one bowl. I like to let the dough chill in the fridge for about 10 minutes before scooping. You'll add most of the M&Ms to the batter, saving several to add on top once they're scooped.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.
Add in the egg and mix until combined.
With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
Gently fold in most of the M&Ms, leaving a few aside to place directly on top of the cookies.
Place the bowl of dough in the fridge to chill for at least 10 minutes. Using a 2 tablespoon scoop, form cookies into balls.
Place remaining M&Ms on top of each cookie. Roll cookies in white sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.
Bake the cookies for about 12 minutes.
You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 10 minute mark. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
These Peanut Butter M&M Cookies are soft and chewy with M&Ms in every bite. They're rolled in sugar before being baked for a beautiful look and added crunch.
Author:Marisa Guerra
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:16 servings
Category:Dessert
Ingredients
4 oz (½) cup unsalted butter, softened
106 grams (½ cup) brown sugar
99 grams (½ cup) white sugar, plus more for topping
135 grams (½ cup) peanut butter
1 egg
180 grams (1 ½ cups) flour
1 tsp baking soda
¼ tsp salt
100 grams (½ cup) M&Ms, plus more for topping
Instructions
Preheat oven to 350º.
In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.
Add in the egg and mix until combined.
With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed. Gently fold in most of the M&Ms, leaving a few aside to place directly on top of the cookies.
Place the bowl of dough in the fridge to chill for at least 10 minutes.
Using a 2 tablespoon scoop, form cookies into balls. Place remaining M&Ms on top of each cookie. Roll cookies in white sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.
Bake the cookies for about 12 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 10 minute mark.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
Cookie dough can be made ahead, scooped, and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
