This Double Peanut Butter M&M Cookie Recipe will give you soft & fluffy cookies every time! They stay soft for days after and paired with a tall glass of cold milk, you can’t go wrong!
Have you ever woken up and had the most intense craving for something so random? That’s where this recipe came from, I wanted a peanut butter cookie with milk SO bad! Then just to make it even better, I added peanut butter M&M’s. They turned out so tender, so fluffy and soft.
I was pleasantly surprised to find that this recipe yields cookies that stay soft for days after. My family made it to 4 days before they were all gone so I can personally testify to the fact that they stayed soft until then. If you can control yourself for longer than 4 days, drop a comment below and let me know if they’re still soft.
Double Peanut Butter M&M Cookie Recipe
Tools Needed (linked below):
- Cookie Baking Sheets
- Parchment Paper Sheets
- 1 1/2 tbsp. Ice Cream Scoop
- Stand Mixer or Hand Held Mixer
Ingredients:
- 1 1/2 Sticks – Salted Butter
- 1 cup – Brown Sugar
- 1/2 cup – Granulated Sugar
- 1 1/4 cup – Crunchy Peanut Butter
- 2 – Eggs
- 1 tsp – Baking Soda
- 1 1/2 cups – All-Purpose Flour
- 2 cups – Peanut Butter M&Ms
Instructions:
1. Preheat the oven to 375°. Using the paddle attachment for the mixer, cream together both types of sugar and the butter until the mixture is smooth and the ingredients are well incorporated with one another.
2. Add the peanut butter and mix until well incorporated then scrape the bowl.
3. With the mixer on low, add 1 egg at a time. Wait until the egg is incorporated then add the second egg and mix until incorporated.
4. Add the baking soda to the flour then add the flour to the mixer 1/2 cup at a time. Wait until the previous 1/2 cup is all mixed in before adding the next 1/2 cup. Once all of the flour is mixed in, take the bowl off the mixer and scrape down both the bowl and the paddle.
5. Add the M&Ms and mix them in by hand being careful not to overmix the cookie dough. Overmixing with result in a tough cookie.
6. Scoop the cookie dough using the ice cream scoop onto the parchment-lined cookie sheet about 3 inches apart.
7. I baked these cookies for exactly 12 mins. When they came out of the oven they didn’t look or feel done but I let them continue to cook while they were cooling and they set up perfectly.
I had previously baked them for 13 mins and they became hard and crunchy the next day. Baking them for 1 min less solved that problem completely. All ovens are different and you might have to do some experimentation with your bake time to find that sweet spot.
Also, you don’t need to make a whole sheet of cookies to find what time works best. Try baking one or two at a time.
8. Leave the cookies on the baking sheet and allow them to cool for 10 mins. Then transfer them to a cooling rack if they still need to cool.
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Printable Recipe:
Double Peanut Butter M&M Cookie Recipe
Equipment
- Cookie Baking Sheets
- Parchment Paper Sheets
- 1 1/2 tbsp. Ice Cream Scoop
- Stand Mixer or Hand Held Mixer
Ingredients
- 1 1/2 sticks Salted Butter
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 1/4 cup Crunchy Peanut Butter
- 2 Eggs
- 1 tsp Baking Soda
- 1 1/2 cups All-Purpose Flour
- 2 cups Peanut Butter M&Ms
Instructions
- Preheat the oven to 375°. Using the paddle attachment for the mixer, cream together both types of sugar and the butter until the mixture is smooth and the ingredients are well incorporated with one another.
- Add the peanut butter and mix until well incorporated then scrape the bowl.
- With the mixer on low, add 1 egg at a time. Wait until the egg is incorporated then add the second egg and mix until incorporated.
- Add the baking soda to the flour then add the flour to the mixer 1/2 cup at a time. Wait until the previous 1/2 cup is all mixed in before adding the next 1/2 cup. Once all of the flour is mixed in, take the bowl off the mixer and scrape down both the bowl and the paddle.
- Add the M&Ms and mix them in by hand being careful not to overmix the cookie dough. Overmixing with result in a tough cookie.
- Scoop the cookie dough using the ice cream scoop onto the parchment-lined cookie sheet about 3 inches apart.
- I baked these cookies for exactly 12 mins. When they came out of the oven they didn't look or feel done but I let them continue to cook while they were cooling and they set up perfectly. I had previously baked them for 13 mins and they became hard and crunchy the next day. Baking them for 1 min less solved that problem completely. All ovens are different and you might have to do some experimentation with your bake time to find that sweet spot. Also, you don't need to make a whole sheet of cookies to find what time works best. Try baking one or two at a time.
- Leave the cookies on the baking sheet and allow them to cool for 10 mins. Then transfer them to a cooling rack if they still need to cool.
Notes
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