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Peanut Butter M&M Chocolate Chip Cookies Recipe

Peanut Butter M&M Chocolate Chip Cookies Recipe
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★★★★★

5.2 from 8 reviews

These Peanut Butter M&M Chocolate Chip Cookies combine the classic flavors of creamy peanut butter and rich chocolate with a fun twist of colorful M&Ms for a delightful chewy treat that’s perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1/2 cup mini chocolate chips
  • 1/2 cup peanut butter M&Ms (estimated, to include M&Ms as per recipe title)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. Avoid overmixing to keep the cookies tender.
  6. Fold in Chocolate Chips and M&Ms: Gently fold in the mini chocolate chips and peanut butter M&Ms until evenly distributed throughout the dough.
  7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden but the centers remain soft.
  9. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best texture, do not overbake; cookies will continue to firm up as they cool.
  • Using creamy peanut butter ensures a smoother dough and cookies.
  • You can substitute mini chocolate chips with regular-sized chips if needed.
  • For a nut-free version, omit peanut butter and replace with sunflower seed butter, and skip M&Ms or use allergy-friendly coatings.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: peanut butter cookies, M&M cookies, chocolate chip cookies, peanut butter M&M cookies, easy cookie recipe, chewy cookies

Find it online: https://bitesizedbenny.com/peanut-butter-mandm-chocolate-chip-cookies-recipe/