• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Cookies Recipes

Peanut Butter M&Ms Cookie Recipe

Published: Sep 20, 2012 Last Updated: Jan 26, 2023 by Marye 1271 words. | About 7 minutes to read this article.

Peanutty, chocolatey, chewy goodness - these cookies are perfect for lunch boxes and after school snacks. M & Ms and Reese's Pieces make them colorful and extra special. Be sure to check out the peanut butter free option.
Total time 55 minutes
Jump to Recipe Pin Recipe
A stack of cookies with a title text overlay for Pinterest.

Soft, thick, and chewy m&m cookie recipe with salty peanut butter makes the best lunchbox treats of childhood (and adulthood!). This recipe is a classic that not only tastes amazing but it freezes well, too. Peanut butter free option in the recipe, since some schools don't allow peanut butter.

Check out our other cookie recipes!

stack of m&ms cookies with red and green candies on a white plate with green trim.
Jump to:
  • 🧾 Ingredients
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • Chewy M andM Cookie Recipe

🧾 Ingredients

There are two lists here. One for the peanut butter m&m cookie recipe and the other for plain m&m cookies because I know that more and more schools are outlawing peanut butter due to allergies.

Honestly, the recipes are SO similar it didn't make sense to me to create a whole new post so I'm adding instructions for both.

With peanut butter

  • All-purpose flour
  • Kosher salt
  • Baking soda
  • Butter
  • Creamy peanut butter
  • Sugar
  • Brown sugar
  • Vanilla
  • Large eggs
  • m&ms Candies- I like to get these in holiday colors; red and green for Christmas, pink and red for Valentine's Day, red white and blue for summer, and so on.
  • Reese's Pieces - optional but I like to use some of these in place of some of the m&ms.
  • Chopped peanuts - optional but I like the crunch they give.

Without peanut butter

  • All-purpose flour
  • Kosher salt
  • Baking soda
  • Butter
  • Sugar
  • Brown sugar
  • Vanilla
  • Large eggs
  • m&ms Candies
M&Ms cookies

💭 Things to know

I made the cookies with the peanut butter AND the Reese's AND the m&ms. Oh-MMMMM-GEEEEE these are so good, especially if you like that classic combination of chocolate and peanut  butter. ::::Raises hand:::::

  • Butter should be room temperature BUT make sure it is still cool to the touch. When butter is too soft your cookies will spread too much.
  • I usually dust the sheet with flour after I grease it. This keeps the cookies from sticking and it helps keep them from spreading. You just need to make sure you don't use too much flour and you shake the excess of the sheet.
  • Or you can use parchment or silpat.
  • If you have time put the cookie sheet with the dough balls on it in the freezer for 5 minutes or so before baking.
  • They'll be prettier if you save out a few of the candies to press (GENTLY) into the tops of the cookies before baking.
  • Don't overbake! The trick is to bake them enough that they are not raw in the middle but they are not quite done either. They will cook a little as they cool. It may take some practice but pretty soon you will be able to figure out when to take them out by the way they look.
  • Let them sit on the cookie sheet for 5 minutes or so after baking so they don't fall apart.
  • Freeze the raw cookie dough balls on the cookie sheet then put into freezer containers. You can then just bake a few as needed for fresh cookies whenever.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

Baking Soda or Baking Powder?

I use baking soda in these because it helps them stay softer. Baking powder makes cookies crisper. You can also try substituting ½ teaspoon of the baking soda with baking powder.

Do These Cookies Ship Well?

They may or may not travel well. I sent vacuum sealed packages of these to both of my sons that are in the Air Force, one in Korea and one in Japan. The ones that went to Korea arrived intact and fresh and delicious. The ones that went to Japan arrived in tiny pieces but I was assured they were delicious none-the-less.

m & ms cookies

📚 Related recipes

Here are some more of my favorites here on Restless Chipotle. One of the things I like to do is to make several kinds of dough and freeze it shaped but unbaked... then I can have a mixture of fresh cookies whenever I want.

  • Perfect rolled sugar cookies for any occasion. No spreading, soft with crispy edges, freeze well - and SO easy to make!
  • Old fashioned molasses crinkles like the ones you used to sneak out of the cookie jar at Grandma's!
  • Chewy chocolate chip cookies with pecans are the classic recipe everyone love. Chewy, crispy, and gooey from the oven.
  • Peanut butter Rolo cookies are stuffed with gooey, melty Rolo candies!
  • Coconut Chocolate Chip Cookies
  • Bakery Sugar Cookies Recipe
  • Pecan Cranberry Cookies
  • Air Fryer Sugar Cookies

📞 The last word

Grab a glass of milk - you're about an hour away from a trip to irresistible. I've included both versions of the cookie - one with peanut butter and one without.

We love both!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A stack of colorful m & m cookies on a white plate.
5 from 4 votes

Chewy M andM Cookie Recipe

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
Peanutty, chocolatey, chewy goodness - these cookies are perfect for lunch boxes and after school snacks. M & Ms and Reese's Pieces make them colorful and extra special. Be sure to check out the peanut butter free option.
Course cookies
Cuisine Amercian Heritage
Prep Time: 40 minutes
Cook Time: 10 minutes
Resting time: 5 minutes
Total Time: 55 minutes
Servings:48
Calories:138
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Baking Sheet
  • Stand mixer

Ingredients

Peanut Butter Version

  • 2 cups All-purpose flour
  • ¾ teaspoon Baking soda
  • ½ teaspoon Kosher salt
  • ¾ cup Butter
  • ½ cup Peanut butter
  • 1 cup Sugar
  • ¾ cup Brown sugar
  • 2 teaspoons Vanilla
  • 2 Eggs
  • 1 cup m & ms chocolate candies
  • ½ cup Reese's Pieces, optional
  • ½ cup peanuts, optional - chopped

Plain Version

  • 2 cups All-purpose flour
  • ½ teaspoon Baking soda
  • ½ teaspoon Kosher salt
  • ¾ cup Butter
  • 1 cup Sugar
  • ¾ cup Brown sugar
  • 1 ½ teaspoons Vanilla
  • 1 Egg
  • 1 Egg yolk
  • 2 cups m &m's candies

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Let butter and eggs come to room temperature.
  • Preheat the oven to 350F
  • Grease a cookie sheet and dust with flour
  • Mix the flour and baking soda
  • Beat the butter and peanut butter on medium speed until it is smooth and well combined
  • Add the sugars and beat until the mixture is well blended and most of the graininess is gone
  • Beat in the vanilla
  • Beat in the eggs, one at a time
  • Stop and scrape the bowl
  • With the mixer on low add the dry ingredients
  • Mix just until well blended
  • Stir in the candies and peanuts
  • Chill for 30 minutes
  • Drop by rounded tablespoonfuls onto the prepared cookie sheet
  • Bake for 8-10 minutes, or until done the way you like
  • Cool for 5 minutes before removing from sheet

Plain m & m Cookies

  • Follow the instructions above using the "plain cookie" ingredients.

Notes

Do not use homemade or all natural peanut butters - they just don't blend right.
  • Butter should be room temperature BUT make sure it is still cool to the touch. When butter is too soft your cookies will spread too much.
  • I usually dust the sheet with flour after I grease it. This keeps the cookies from sticking and it helps keep them from spreading. You just need to make sure you don't use too much flour and you shake the excess of the sheet.
  • Or you can use parchment or silpat.
  • If you have time put the cookie sheet with the dough balls on it in the freezer for 5 minutes or so before baking.
  • They'll be prettier if you save out a few of the candies to press (GENTLY) into the tops of the cookies before baking.
  • Don't overbake! The trick is to bake them enough that they are not raw in the middle but they are not quite done either. They will cook a little as they cool. It may take some practice but pretty soon you will be able to figure out when to take them out by the way they look.
  • Let them sit on the cookie sheet for 5 minutes or so after baking so they don't fall apart.
  • Freeze the raw cookie dough balls on the cookie sheet then put into freezer containers. You can then just bake a few as needed for fresh cookies whenever.

Nutrition Facts

Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 89mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    More Homemade Cookie Recipes

    • How to Make Frozen Cookies in an Air Fryer
    • Cranberry Oatmeal White Chocolate Cookies
    • Quaker Famous Oatmeal Cookies
    • Chocolate Covered Cherry Cookies
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

    More about me →

    ❤️Valentine's Day

    • Red Velvet Puppy Chow for Valentine's Day
    • 50 Red Velvet Recipes for Every Occasion
    • Red Velvet Bundt Cake
    • 10 Best Chocolate Gifts

    👑 Reader Favorites

    • Crispy Fried Potatoes
    • English Muffin Bread Recipe
    • No Fail Amish White Bread
    • Baked Macaroni and Cheese Recipe

    Love Bread?

    Be sure to visit my new blog, Breadcrumbs in the Butter. Just bread recipes!

    Logo for breadcrumbs in the butter blog.

    Valentine's Day Dessert Ideas

    (Just click on the button at the bottom of each page to see the recipe)

    Valentine's Day Dessert Ideas

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact
    Marye Audet-White, founder of Restless Chipotle Media

    Copyright ©2006 - 2023 Restless Chipotle Media, LLC