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Peanut Butter M&M Chocolate Chip Cookies

Peanut Butter M&M Chocolate Chip Cookies that You'll Love

These Peanut Butter M&M Chocolate Chip Cookies combine the cozy taste of peanut butter with crunchy M&Ms and rich chocolate chips, making them a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2.5 cups all-purpose flour Can substitute ¼ cup with rolled oats for added texture.
  • 1 teaspoon baking soda Essential for proper rise.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cups unsalted butter Ensure it’s softened for effortless creaming.
  • 0.75 cups brown sugar Light brown sugar can be used for a milder flavor.
  • 0.5 cups granulated sugar Additional sweetness.
  • 1 cups peanut butter Use well-stirred peanut butter (not oily) for best results.
  • 1 units egg Ensure it’s at room temperature for better integration.
  • 1 teaspoon vanilla extract Pure extract is preferred for optimal taste.
For the Mix-ins
  • 1 cups mini chocolate chips Regular chocolate chips can be used if mini is unavailable.
  • 1 cups M&M candies Can swap with any chocolate candy or omit for less sweetness.

Equipment

  • mixing bowls
  • Baking sheets
  • Parchment paper
  • hand mixer

Method
 

Step-by-Step Instructions for Peanut Butter M&M Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large mixing bowl, cream together ½ cup of softened unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar.
  4. Add 1 cup of well-stirred peanut butter to the creamed mixture, mixing until fully combined and smooth.
  5. Beat in 1 room temperature egg and 1 teaspoon of pure vanilla extract.
  6. Gradually add the dry ingredient mixture to the wet batter, mixing on low speed just until combined.
  7. Carefully fold in 1 cup of mini chocolate chips and 1 cup of M&M candies using a rubber spatula.
  8. Using a tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden but the centers appear slightly underbaked.
  10. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 9gCalcium: 1mgIron: 4mg

Notes

For best results, do not overmix the dough and pay attention to baking time for chewy cookies.

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