These peanut M&M cookies are an easy treat to make any night of the week. They have a chewy, simple brown sugar cookie dough and crunchy, chocolatey peanut candies mixed in. They're perfect for any occasion!
These peanut M&M cookies are a classic treat! The base is inspired by these chocolate chipless cookies. Crunchy, chocolate coated peanut M&Ms are swirled into the cookie dough. Once they're baked, the colorful candies poke out! They melt in your mouth and ooze chocolate with every bite.
These are easy to throw together any night of the week. The dough comes together in minutes and doesn't require any special equipment. Just chill overnight and bake up the next day! They're perfect for parties, in your holiday cookie box, or enjoyed on the couch after dinner.
If you're a peanut or peanut butter lover, make these brown butter peanut butter cookies and peanut butter brownie cookies. If you love M&Ms, check out this M&M cheesecake.
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Key Ingredients
- Melted butter- Unsalted melted butter encourages the cookies to spread and helps create golden, crisp edges. Use unsalted butter so you have full control over the flavor.
- Sugars- These cookies are made with granulated sugar and brown sugar. White sugar promotes spreading while the brown sugar makes them extra chewy. You can use light or dark brown sugar.
- Egg and egg yolk- A large egg holds the ingredients together while the egg yolk adds richness and chew. Take them out of the refrigerator an hour before baking to reach room temperature. They'll mix into the dough better!
- All purpose flour- Measure the flour in grams with a kitchen scale for the best results. It's easy to overmeasure flour using cup measurements, and too much flour creates dry cookies that don't spread.
- Baking powder and baking soda- These ingredients work together to leaven the dough, making it spread and rise in the oven. Leaveners expire pretty quickly and lose potency, so check the date before using.
- Peanut M&Ms- The star of the recipe! Any chocolate covered peanut candy works.
For the full ingredient list and quantities, see the recipe card at the bottom of this post.
Step by Step Instructions
Step 1: First, melt the butter and let it cool slightly. Vigorously whisk the melted butter, white sugar, and brown sugar in a large bowl until well combined.
Step 2: Whisk in the room temperature egg, egg yolk, and vanilla extract. The mixture will look like a thin paste.
Step 3: Fold in the dry ingredients in with a rubber spatula until a few dry streaks remain. The dough will look quite wet, but that's ok!
Step 4: Fold in the peanut M&Ms until they're evenly distributed. Cover the bowl with cling wrap and chill in the fridge for at least 2 hours or overnight.
Step 5: Preheat the oven to 350ยฐF and line a baking sheet with parchment paper. Scoop balls of cookie dough with a 2 tablespoon cookie scoop onto the cookie sheet, leaving 1-2 inches between each.
Bake for 10-14 minutes or until the edges are golden and the middles still look puffy and slightly underdone.
Step 6: Remove the cookies from the oven and let them cool on the hot tray for about 5 minutes.
Then carefully transfer them to a wire rack to cool completely. Once they're cool, it's time to dig in!
Expert Baking Tips
- Measure the flour correctly.ย I recommend weighing the flour in grams with aย kitchen scaleย for the most accurate results. If you don't have a scale, use the spoon and level method. Fluff up the flour, spoon it into your measuring cup without packing it in, and swipe off the excess with the back of a knife.
- Don't overmix.ย Mix the ingredients until they're just combined. Overmixing results in dense, gummy cookies. The dry streaks of flour should just disappear into the dough.
- Don't skip the chill time. The chill time makes a huge difference! It allows the dough to hydrate and soak up more flavor. If you skip it, your cookies will spread in the oven and be flat as a pancake.
- Reshape the cookies. For perfectly round cookies, place a round cookie cutter or biscuit cutter over each cookie immediately after taking them out of the oven and scoot around the edges.
Storage Tips
Store the peanut M&M cookies at room temperature in an airtight container for up to 4 days.
How to Freeze Cookies
Once the cookies are cool, place them in an airtight container with wax paper between each layer so they don't stick together. They last in the freezer for up to 3 months.
Frequently Asked Questions
Nope! You can use any flavor M&Ms you like. Use seasonal ones for different holidays like Halloween, 4th of July, and Christmas! You can also use chocolate chips, nuts, or different chocolate candies instead.
Yes, you can try adding ยฝ cup (125g) of creamy peanut butter. Processed peanut butter (like JIF or Skippy) work best. Mix it in with the butter and sugars in step 1.
Yes, freezing the cookie dough is a great way to make these ahead of time! After the dough chills, scoop it on a lined cookie sheet and freeze for 2 hours. Once frozen solid, transfer the dough balls to a freezer-safe container and freeze for up to 3 months. Bake the frozen cookie dough at 350ยฐF; add 1-2 extra minutes to the bake time.
If your cookies are super flat, I'm guessing you skipped the chill time! Chilling the dough for at least 2 hours keeps the cookies from spreading too much as they bake.
More Cookie Recipes to Try
๐ Recipe
Peanut M&M Cookies
Equipment
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Ingredients
- 226 grams unsalted butter melted
- 100 grams granulated sugar
- 100 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 335 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 180 grams peanut M&Ms
Instructions
- Melt the butter and let it cool slightly. Whisk the melted butter, sugar, and brown sugar together in a large bowl until well combined.226 grams unsalted butter, 100 grams granulated sugar, 100 grams brown sugar
- Whisk in the egg, egg yolk, and vanilla.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Fold the flour, baking powder, baking soda, and salt in with a rubber spatula until a few dry streaks of flour are left.335 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt
- Fold in the peanut M&Ms until evenly distributed. Cover the bowl with cling wrap and let chill for at least 2 hours or overnight.180 grams peanut M&Ms
- Preheat the oven to 350ยฐF (180ยฐC) and line a baking sheet with parchment paper. Scoop cookie dough onto the cookie sheet, leaving 1-2 inches between each.
- Bake for 10-14 minutes until the edges are golden brown and the middles look puffy and slightly underdone.
- Remove the cookies from the oven. Let cool on the hot tray for 5 minutes before transferring to wire cooling rack. Allow to cool completely and enjoy.
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