We aren’t really sugar cookie people at our house so when it’s time to bust out cookies we tend to go with chocolate chip, but my true love is peanut butter and chocolate. This old recipe is being brought back up to the frost so you all can make delicious peanut butter chocolate chip m&m cookies and I promise it will be the best cookie you have all week (unless you eat any of our other cookies too in which case those are also the bomb diggity) But first, peanut butter chocolate chip m&m cookies.
I have tested this particular recipe half a gazillion times, and I truly believe this is the best peanut butter chocolate chip cookie around and it’s even better with m&ms. In these updated photos I used mini m&ms because I love that you get little nibbles of m&ms, but if you scroll down you’ll see the regular m&ms too.
The only thing you need to be aware of is that the more candy you add and the bigger they are the less cookie dough there is to create a yummy cookie.
Do Peanut Butter Cookies Need to Be Refrigerated?
Peanut butter cookies do not need to be kept in the refrigerator.
To prevent peanut butter cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.
Can You Freeze Peanut Butter Cookie Dough?
To freeze, roll into a log, and tightly wrap in plastic wrap, then into freezer bags.
Freeze for up to 3 months, then let it thaw in the refrigerator for an hour or two before rolling into balls or slicing and baking.
Or, you can roll into balls and place on a cookie sheet to freeze.
Once frozen, place in a freezer bag and store in the freezer until you are ready to bake them.
Can You Keep Chocolate Chips in the Freezer?
Semi Sweet Chocolate chips will maintain best quality for about 2 years in the freezer.
Milk chocolate chips will keep for 1 year.
Peanut Butter Chocolate Chip M&M cookies
Peanut Butter Chocolate Chip M&M Cookies
Recipe By Me
- 1/2 Cup Peanut Butter, Creamy, JIF is best
- 1/2 Cup Butter, Softened (just let it sit on the counter for a bit, do NOT microwave)
- 1/2 Cup White Sugar
- 1/2 Cup Light Brown Sugar
- 1 Teaspoon Milk, Whole
- 1 Egg, Large
- 3/4 Teaspoon Vanilla
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 1/4 Cup All Purpose Flour
- 1/2 Cup Chocolate Chips, Milk or semi is fine
- 1/2 Cup Milk Chocolate M&M's
- Heat the oven to 350.
- In a large bowl combine the butter and sugars for one minute. Add the peanut butter, egg, milk and vanilla, Mix until smooth and well incorporated.
- In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
- Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
- Using a wooden spoon, mix in the chocolate chips and M&M's.
- Scoop onto a baking sheet and bake at 350 for 9-11 minutes.
- Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
These pretty much shot to the top of our “favorite cookies” list. Wow! I love the subtle peanut butter flavor… and M&Ms – oh man! I made a double batch for a school event yesterday and I’m now going to make another double batch for our family. SO GOOD. Thank you!
Yahoo!! Thank you so much Miranda! This makes my day!
So good and the whole family loves them!! 10/10
Thank you!! We sure love them too!
These look awesome! Can’t wait to make these as part of my Valentine’s day cookie assortment.
Yummy these sound awesome. Thanks for sharing this recipe. Simon
These are so good! Thanks!
Oh my gosh Carrian so sweet cookies and yummy 🙂
Thanks so much, Peter!
Kayle (The Cooking Actress)
oooooh these def look perfectly chewy and peanut buttery!!!
Amy @ The Blond Cook
Ummmmm ummmm! These cookies look delicious. I like your idea of using the smaller m&ms for the chocolatey crunch!
A great way to use up Easter candy!