M&M Peanut Butter Cookies
Indulge in the perfect harmony of creamy peanut butter and crunchy, colorful M&M's with these delightful cookies. Each bite offers a chewy texture, rich flavor, and a playful burst of chocolate, making them an instant favorite for all ages. They are incredibly easy to prepare and bring a smile to anyone's face.
Prep Time
20 minutes
Cook Time
10-12 minutes
Total Time
45 minutes (including cooling)
Servings
Makes approximately 24-30 cookies
Keywords
Why This Recipe Delivers
- Boasts a perfect balance of sweet, salty, and chocolatey flavors.
- Features a delightfully chewy texture with a satisfying M&M crunch.
- Visually appealing with vibrant colors from the M&M's, perfect for any occasion.
- A relatively quick and straightforward recipe, ideal for bakers of all skill levels.
- Universally loved by kids and adults alike, making them a crowd-pleaser.
Ingredients
- 150 grams (1 1/4 cups) all-purpose flour
- 2.5 milliliters (1/2 teaspoon) baking soda
- 1.25 milliliters (1/4 teaspoon) salt
- 113 grams (1/2 cup) unsalted butter, softened
- 128 grams (1/2 cup) creamy peanut butter
- 100 grams (1/2 cup) granulated sugar
- 110 grams (1/2 cup) packed light brown sugar
- 1 large egg
- 5 milliliters (1 teaspoon) vanilla extract
- 135 grams (3/4 cup) M&M's, plus extra for topping
- 45 grams (1/4 cup) semi-sweet chocolate chips (optional, for an extra chocolatey kick)
Instructions
- Preheat your oven to 175°C (350°F) to ensure it reaches the correct baking temperature before you start. Line two large baking sheets with parchment paper or silicone baking mats; this prevents sticking and makes cleanup a breeze.
- In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar. Use an electric mixer to cream these ingredients together on medium speed until the mixture is light, fluffy, and well combined, which typically takes about 2-3 minutes. This step incorporates air, contributing to a softer cookie texture.
- Crack the large egg into the creamed mixture, then add the vanilla extract. Continue mixing on medium speed until these ingredients are fully incorporated and the mixture appears smooth and homogenous. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for the cookies to rise properly and have a consistent texture.
- Gradually add the whisked dry mixture to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
- Gently fold in the 135 grams (3/4 cup) of M&M's and the optional chocolate chips using a spatula. Reserve a handful of M&M's for pressing onto the top of the cookies before baking; this ensures a vibrant, colorful presentation.
- Scoop the cookie dough into uniform balls, each approximately 1.5 tablespoons in size. Place these dough balls onto your prepared baking sheets, ensuring they are spaced about 5 centimeters (2 inches) apart to allow for spreading during baking.
- Take the reserved extra M&M's and gently press a few into the top of each dough ball. This step not only adds visual appeal but also guarantees a pop of color and chocolate in every cookie.
- Bake the cookies in the preheated oven for 10–12 minutes. The edges should appear lightly golden brown, while the centers will still look soft and slightly underbaked. They will continue to set as they cool.
- Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This crucial cooling period allows the cookies to firm up and prevents them from breaking when transferred. After 5 minutes, carefully transfer them to a wire rack to cool completely.
Tools You’ll Need
- Large mixing bowls
- Medium mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Whisk
- Measuring cups and spoons (for conversion reference)
- Kitchen scale (for metric precision)
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie scoop (1.5 tablespoon size recommended)
- Wire cooling rack
Essential Success Tips
- Ensure your butter is truly softened, not melted, for the best creamed mixture and cookie texture.
- Measure flour accurately, preferably by weight (grams), to avoid dry or dense cookies. Too much flour is a common baking mistake.
- Do not overmix the dough after adding the dry ingredients; mix only until just combined to keep the cookies tender.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack, as this helps them set and prevents crumbling.
- For perfectly round cookies, once removed from the oven, use a large round cookie cutter or a glass slightly larger than the cookie to gently swirl around the warm cookie edges for shaping.
Professional Cooking Secrets
- For an elevated flavor, gently toast your peanut butter in a dry pan over low heat for a few minutes before adding to the butter. This deepens the nutty aroma without overpowering the sweetness.
- To achieve perfectly uniform cookies and even baking, use a cookie scoop for consistent portioning. Additionally, chilling the dough for at least 30 minutes before baking can reduce spread and enhance flavor development.
- A sprinkle of flaky sea salt on top of the warm cookies immediately after coming out of the oven can beautifully enhance the chocolate and peanut butter flavors, adding a gourmet touch.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months. Thaw frozen cookies at room temperature.
- Variations: Feel free to experiment with different M&M flavors, like peanut butter M&M's, or add other mix-ins such as chopped nuts or white chocolate chips.
Frequently Asked Questions
Can I use natural peanut butter for this recipe?
While you can, natural peanut butter that separates oil can alter the cookie's texture. For best results and consistency, stick with creamy, processed peanut butter like Jif or Skippy, which has a more stable emulsion.
My cookies spread too much; what went wrong?
Cookies spreading too much can be due to several factors: butter being too soft or melted, not enough flour, or an oven that isn't hot enough. Try chilling the dough for 30 minutes before baking to help prevent excessive spreading.
How can I make these cookies gluten-free?
To make them gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients, like M&M's, are also certified gluten-free.
Nutrition Facts (Per Serving)
Per cookie (estimated, for 24 cookies): Calories: 210, Protein: 4g, Fat: 12g (Saturated Fat: 6g), Carbs: 23g (Sugars: 17g), Fiber: 1g, Sodium: 100mg.
Allergy Information
Contains dairy, eggs, peanuts, soy, and gluten. For a dairy-free option, use plant-based butter and ensure M&M's are dairy-free. For a gluten-free option, use a 1:1 gluten-free flour blend.
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