Peanut Butter M&M Cookies Recipe
Here’s a simple, delicious recipe for Peanut Butter M&M Cookies that’s sure to become a favorite! Perfect for peanut butter and M&M lovers alike.
Ingredients:
- 1 cup butter (softened)
- 1 cup peanut butter
- 1 box instant vanilla pudding mix
- 1 cup brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup M&Ms (or more, depending on your preference)
Instructions:
- Preheat the oven to 350°F (175°C).
- Mix butter, peanut butter, pudding mix, and brown sugar together in a large bowl until creamy and well combined.
- Add egg and mix until smooth.
- In a separate bowl, whisk flour and baking soda together, then gradually add to the wet mixture, mixing until just combined.
- Fold in M&Ms gently, saving a few for topping the cookies.
- Scoop dough onto a baking sheet lined with parchment paper. Space them about 2 inches apart, as they will spread while baking.
- Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
20 Popular Questions & Answers Related to This Recipe:
- Can I use creamy peanut butter instead of chunky?
- Yes! Creamy peanut butter works just as well and will give you a smoother cookie texture.
- Can I use a different pudding flavor?
- You can experiment, but vanilla works best for the classic flavor. Chocolate pudding could add a fun twist.
- How can I make these cookies gluten-free?
- Use a gluten-free flour blend in place of regular flour.
- What if I don’t have brown sugar?
- You can substitute white sugar, but brown sugar gives it a deeper flavor.
- Can I use other types of candy instead of M&Ms?
- Absolutely! Chocolate chips, peanut butter cups, or other candies work great too.
- How do I know when the cookies are done baking?
- The edges should be golden, and the centers should be soft. They will firm up as they cool.
- Can I freeze the dough?
- Yes! Roll the dough into balls, freeze them on a baking sheet, then transfer to a bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.
- How long can I store these cookies?
- They’ll last in an airtight container for up to 1 week. You can also freeze them for longer storage.
- What’s the best way to store them?
- Keep them in an airtight container at room temperature. If you want them to stay soft, place a slice of bread in the container.
- Can I add more M&Ms?
- Yes! You can add as many as you like to make them extra colorful and sweet.
- Should I chill the dough before baking?
- Chilling isn’t necessary, but it can help the dough set and prevent spreading if the cookies are too thin.
- Can I use natural peanut butter?
- Yes, but natural peanut butter can be more oily. If using natural peanut butter, you may need to add a bit more flour to compensate for the extra moisture.
- What type of flour should I use?
- All-purpose flour works best for this recipe.
- What if my dough is too sticky?
- Add a little more flour, a tablespoon at a time, until it’s easier to handle.
- Can I use a hand mixer instead of a stand mixer?
- Yes! A hand mixer works perfectly fine for mixing the dough.
- What’s the best way to measure flour?
- Spoon the flour into your measuring cup and level it off with a knife. This prevents using too much flour.
- Do I have to use a pudding mix?
- The pudding mix adds extra softness and flavor, but you can skip it if you prefer.
- Can I add nuts to the cookies?
- Yes! Chopped peanuts, walnuts, or almonds would be a great addition.
- Do I need to grease the baking sheet?
- No need! The parchment paper will prevent sticking, but if you don’t have it, lightly grease the sheet.
- Can I make these cookies smaller or larger?
- Yes! Just adjust the baking time. For smaller cookies, bake for about 8-10 minutes, and for larger ones, you may need to increase the time slightly.
30 Helpful Tips to Make Them Even More Delightful:
- Use room-temperature butter for easier mixing.
- Sift the flour before adding it to the dough to avoid clumps.
- Chill the dough for 15-30 minutes to prevent spreading if you prefer thicker cookies.
- Add extra vanilla extract for more flavor.
- For a more intense peanut butter taste, try crunchy peanut butter.
- Use mini M&Ms for more candy in each bite.
- Double the pudding mix for extra softness.
- Use a cookie scoop for uniform size.
- Add a pinch of salt to balance the sweetness.
- Try adding a bit of cinnamon for a hint of spice.
- Lightly press extra M&Ms into the tops of the cookies before baking for a beautiful presentation.
- Use brown butter for a richer, nutty flavor.
- Toast the M&Ms for a slightly caramelized flavor.
- Add chopped peanuts for more texture.
- Use parchment paper instead of greasing the pan for easy clean-up.
- Drizzle melted chocolate over the cooled cookies for extra indulgence.
- For a crunchier texture, bake the cookies a little longer.
- Store cookies with a slice of bread to keep them soft.
- Rotate the baking sheet halfway through baking for even cooking.
- Use high-quality peanut butter for the best flavor.
- Add a touch of sea salt on top for a sweet-salty combo.
- Freeze the dough for 30 minutes before baking for a firmer texture.
- If you want thicker cookies, use more flour in the dough.
- Use a cooling rack to keep cookies from getting soggy.
- Make a sandwich with two cookies and peanut butter in the middle!
- Experiment with dark chocolate M&Ms for a richer taste.
- Warm the cookies for 10-15 seconds in the microwave before eating.
- Make mini cookies for bite-sized treats.
- For a unique twist, try adding chocolate-covered pretzels.
- Don’t forget to share with family and friends—they’re always a hit!
40 Secrets to Achieving the Perfect Peanut Butter M&M Cookies:
- Softened butter makes for easy mixing and better texture.
- Use a mix of creamy and chunky peanut butter for a more dynamic flavor and texture.
- Always sift dry ingredients for the most even distribution.
- Chill the dough if it’s too sticky.
- Bake in batches for better heat circulation.
- Rotate your baking sheet halfway through for even baking.
- Do not overmix the dough—mix just until the ingredients are combined.
- Use a cookie scoop for consistent cookie sizes.
- Use high-quality M&Ms for the best taste.
- Don’t overbake—cookies continue to cook as they cool.
- If your cookies spread too much, add a little more flour.
- Add a tablespoon of molasses for deeper flavor.
- Use cold eggs for a thicker dough.
- Let the cookies cool on the baking sheet for a few minutes to set before transferring.
- Add extra M&Ms on top before baking for a more colorful look.
- Warm cookies in the microwave for a few seconds before serving for a fresh-out-of-the-oven feel.
- Use unsalted butter to control the salt level.
- Measure flour properly by spooning it into the measuring cup.
- Use room temperature eggs for better incorporation.
- For a more chewy texture, add a little honey.
- Mix M&Ms by hand into the dough to avoid crushing them.
- Press the M&Ms slightly into the dough for a beautiful, flat appearance.
- Bake one test cookie to determine the perfect bake time.
- Let dough rest for 15 minutes to improve texture.
- Use a sturdy mixing bowl to avoid spills.
- Double the recipe if you’re making cookies for a crowd.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Add a dash of cinnamon or nutmeg for extra warmth.
- Use a wire rack for better cooling and to keep them from getting soggy.
- Use more brown sugar for a chewier texture.