Love cookies as much as I do? Then you’ve got to try my Peanut Butter Blossoms and my Thick Chocolate Chip Walnut Cookies!

Make Your Peanut Butter Cookies Even Better with M&Ms!

By now you surely know of my love for cookies. Chocolate Chip Cookies, Brownie Cookies, Carrot Cake Cookies, Hot Chocolate Cookies, Thumbprint Cookies, Breakfast Cookies … I’ve made ’em all. In fact, I haven’t met a cookie I didn’t like! But peanut butter cookies hold a special place in my heart. I love topping them with chocolate kisses, adding some chocolate chunks, and sandwiching marshmallows between two of them. But these Peanut Butter M&M Cookies have quickly become one of my all-time favorites. You get the classic chocolate and peanut butter flavor combination with lots of fun colors. This recipe just can’t be beat! You can tailor these cookies to the holidays, too, by using whichever M&Ms are in season. They are perfect for Christmas. Halloween and even Easter!

Key Ingredients

Room Temperature Butter: I typically leave my butter out on the counter for 2 hours or so to soften. If you are in a pinch simply heat butter in the microwave for 10 seconds, then flip the stick over and warm for another 4-5 seconds. You’ll have perfectly soft butter. You can also fill a glass with steaming hot water, then place that open side down over a stick of butter standing tall. This will give you room temperature butter in a minute or two! Sugar: You’ll need both granulated and brown sugar for this recipe. I find they are the perfect combination! Peanut Butter: Creamy peanut butter is your best option here! Regular —not natural — is also preferred. Egg: This helps bind all of the ingredients together and acts as a leavening agent, along with the baking soda. Vanilla: Cookies always need a heavy splash of vanilla! Opt for pure over imitation. Dry Ingredients: All you need is regular all-purpose flour, salt, and baking soda. M&Ms: Mix some by hand into the dough, but save some to top the dough with before it bakes so that the chocolate candies are visible from the outside.

How To Make Peanut Butter M&M Cookies

Storage, Freezing, and Reheating Instructions

Store baked and cooled Peanut Butter M&M Cookies in a plastic bag or airtight container at room temperature for up to 5 days. Freeze prepared dough in a freezer-safe container or plastic bag for up to 3 months. You can roll it in a log so it’s ready to slice and bake, or freeze as rolled balls so you can grab one or more whenever the craving strikes. You can also freeze cooled, baked cookies in a freezer-safe plastic bag or container for up to 3 months, as well. No need to reheat the frozen dough before baking! Just place on a prepared baking sheet, pop in the preheated oven, and bake.

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