Peanut M & M Cookies
These peanut m&m cookies are packed full with creamy peanut butter and m&m candies. If you are a peanut butter lover like myself, these cookies with peanut m&m's were made for you!
Equipment
- Baking Sheets
- Silicone Baking Mat
- Electric Stand Mixer
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg, room temperature
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup peanut M&M's, plus extra to press into cookie dough
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until fully combined and creamy (about 3-4 minutes). Add the egg and mix on medium speed until combined.
- Add the creamy peanut butter and vanilla extract and mix until combined. Then add the flour mixture, mixing on low speed just until combined. Remove the bowl from the stand gently mix in the M&M's using a silicone spatula.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. Press extra M&M's on top of the cookie dough balls if desired. Bake for 10-14 minutes, or just until the edges of the cookies start to turn golden-brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats (you can also use parchment paper).
Room Temperature Ingredients: We want the butter and egg to be at room temperature before baking. I recommend taking these ingredients out of the refrigerator 1 hour before you want to start.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Nutrition
Serving: 1cookieCalories: 253kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 22mgSodium: 161mgPotassium: 66mgFiber: 1gSugar: 20gVitamin A: 262IUVitamin C: 0.1mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!