Peanut Butter MM Cookies

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:

1. Preheat the oven to 350°F (175°C).
2. Mix butter, peanut butter, pudding mix, and brown sugar together in a large bowl until creamy and well combined.
3. Add egg and mix until smooth.
4. In a separate bowl, whisk flour and baking soda together, then gradually add to the wet mixture, mixing until just combined.
5. Fold in M&Ms gently, saving a few for topping the cookies.
6. Scoop dough onto a baking sheet lined with parchment paper. Space them about 2 inches apart, as they will spread while baking.
7. Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
8. 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:

1. 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.
2. 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.
3. How can I make these cookies gluten-free?
   • Use a gluten-free flour blend in place of regular flour.
4. What if I don’t have brown sugar?
   • You can substitute white sugar, but brown sugar gives it a deeper flavor.
5. Can I use other types of candy instead of M&Ms?
   • Absolutely! Chocolate chips, peanut butter cups, or other candies work great too.
6. 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.
7. 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.
8. 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.
9. 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.
10. Can I add more M&Ms?
    • Yes! You can add as many as you like to make them extra colorful and sweet.
11. 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.
12. 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.
13. What type of flour should I use?
    • All-purpose flour works best for this recipe.
14. What if my dough is too sticky?
    • Add a little more flour, a tablespoon at a time, until it’s easier to handle.
15. Can I use a hand mixer instead of a stand mixer?
    • Yes! A hand mixer works perfectly fine for mixing the dough.
16. 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.
17. Do I have to use a pudding mix?
    • The pudding mix adds extra softness and flavor, but you can skip it if you prefer.
18. Can I add nuts to the cookies?
    • Yes! Chopped peanuts, walnuts, or almonds would be a great addition.
19. 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.
20. 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:

1. Use room-temperature butter for easier mixing.
2. Sift the flour before adding it to the dough to avoid clumps.
3. Chill the dough for 15-30 minutes to prevent spreading if you prefer thicker cookies.
4. Add extra vanilla extract for more flavor.
5. For a more intense peanut butter taste, try crunchy peanut butter.
6. Use mini M&Ms for more candy in each bite.
7. Double the pudding mix for extra softness.
8. Use a cookie scoop for uniform size.
9. Add a pinch of salt to balance the sweetness.
10. Try adding a bit of cinnamon for a hint of spice.
11. Lightly press extra M&Ms into the tops of the cookies before baking for a beautiful presentation.
12. Use brown butter for a richer, nutty flavor.
13. Toast the M&Ms for a slightly caramelized flavor.
14. Add chopped peanuts for more texture.
15. Use parchment paper instead of greasing the pan for easy clean-up.
16. Drizzle melted chocolate over the cooled cookies for extra indulgence.
17. For a crunchier texture, bake the cookies a little longer.
18. Store cookies with a slice of bread to keep them soft.
19. Rotate the baking sheet halfway through baking for even cooking.
20. Use high-quality peanut butter for the best flavor.
21. Add a touch of sea salt on top for a sweet-salty combo.
22. Freeze the dough for 30 minutes before baking for a firmer texture.
23. If you want thicker cookies, use more flour in the dough.
24. Use a cooling rack to keep cookies from getting soggy.
25. Make a sandwich with two cookies and peanut butter in the middle!
26. Experiment with dark chocolate M&Ms for a richer taste.
27. Warm the cookies for 10-15 seconds in the microwave before eating.
28. Make mini cookies for bite-sized treats.
29. For a unique twist, try adding chocolate-covered pretzels.
30. 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:

1. Softened butter makes for easy mixing and better texture.
2. Use a mix of creamy and chunky peanut butter for a more dynamic flavor and texture.
3. Always sift dry ingredients for the most even distribution.
4. Chill the dough if it’s too sticky.
5. Bake in batches for better heat circulation.
6. Rotate your baking sheet halfway through for even baking.
7. Do not overmix the dough—mix just until the ingredients are combined.
8. Use a cookie scoop for consistent cookie sizes.
9. Use high-quality M&Ms for the best taste.
10. Don’t overbake—cookies continue to cook as they cool.
11. If your cookies spread too much, add a little more flour.
12. Add a tablespoon of molasses for deeper flavor.
13. Use cold eggs for a thicker dough.
14. Let the cookies cool on the baking sheet for a few minutes to set before transferring.
15. Add extra M&Ms on top before baking for a more colorful look.
16. Warm cookies in the microwave for a few seconds before serving for a fresh-out-of-the-oven feel.
17. Use unsalted butter to control the salt level.
18. Measure flour properly by spooning it into the measuring cup.
19. Use room temperature eggs for better incorporation.
20. For a more chewy texture, add a little honey.
21. Mix M&Ms by hand into the dough to avoid crushing them.
22. Press the M&Ms slightly into the dough for a beautiful, flat appearance.
23. Bake one test cookie to determine the perfect bake time.
24. Let dough rest for 15 minutes to improve texture.
25. Use a sturdy mixing bowl to avoid spills.
26. Double the recipe if you’re making cookies for a crowd.
27. Store cookies in an airtight container with a slice of bread to keep them soft.
28. Add a dash of cinnamon or nutmeg for extra warmth.
29. Use a wire rack for better cooling and to keep them from getting soggy.
30. Use more brown sugar for a chewier texture.