Peanut M&M Cookies
These Peanut M&M Cookies are the ultimate combination of salty and sweet. The cookie is buttery and soft pairing perfectly with the crunch of the chocolate peanut candies.
M&M Candies have always been one of my favorite sweet treats to snack on.
While we all know a classic M&M cookie, have you ever wanted to try it with the peanut candy version?
This desire turned into me making this recipe!
Peanut M&M Cookies are the perfect combination of salty and sweet. The cookies have a crunchy edge on the outside with a soft and chewy center.
To make these delicious cookies, you will just need simple and easy to find ingredients.
Main Ingredients
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salted Butter
- Eggs
- Dark Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Peanut M&M Candies
The Perfect Cookie Shape
Do you ever wonder how people get a perfectly circular shape?
I used to wonder that too. But then I learned THIS trick!
As soon as the cookies come out of the oven, use a large, circular bowl or the ring top of a mason jar.
Move in a circular motion, lightly touching the edges of the cookie.
Ta-da! You now have perfectly circular cookies that look they are from a high-end bakery.
How to Make Peanut M&M Cookies
- Preheat the oven to 375 degrees F
- To a large mixing bowl, add the softened butter and sugar
- Use an electric mixer to combine the butter and sugar until fluffy
- Add the egg and vanilla extract
- Mix again
- Add the flour, baking powder and baking soda
- Mix until just combined
- Add the Peanut M&M Cookies and fold into the batter using a spatula
- Line a baking sheet with parchment paper
- Once evenly distributed in the batter, use a 2 tbsp cookie scoop to portion out the dough
- Place the dough on the baking sheet. I usually bake 6-8 cookies at a time, ensuring there is enough space to spread out when baking
- Bake for 10-13 minutes or until the edges are crisp with a soft center
- Remove from the oven and top with extra Peanut M&M candies, if desired
- Let the cookies cool on the tray for 5-10 minutes
- Enjoy!
Frequently Asked Questions
Yes! Simply use Gluten Free All Purpose Flour and swap at a 1:1 ratio. Don’t use an Almond Flour or Coconut Flour as that will change the texture of the cookies.
There are a ton of mix-ins you can add. Chocolate chips, nuts and other chocolate candies. However, make sure to avoid adding any mix-ins that could add extra moisture or alter the cookie batter.
Yes, any should work and not impact the texture of the cookie. However, this recipe has only been tested with Peanut M&M candies and regular M&M candies.
The edges of the cookie should be fully baked and crisp while the center is soft. The cookies will continue to bake on the tray once removed from the oven.
Store in an airtight Ziplock bag at room temperature for up to 5 days. You can also freeze the cookies in a freezer-safe Ziplock bag for up to 1 month.
Peanut M&M Cookies
Ingredients
- 1/2 cup Salted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar, packed
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 2/3 cup Peanut M&M Candies
Instructions
- Preheat the oven to 375 degrees F
- To a large mixing bowl, add the softened butter and sugar
- Use an electric mixer to combine the butter and sugar until fluffy and combined
- Add the egg and vanilla extract
- Mix again until combined
- Add the flour, baking powder and baking soda
- Mix until just combined
- Add the Peanut M&M Cookies and fold into the batter using a spatula
- Once evenly distributed in the batter, use a 2 tbsp cookie scoop to portion out the dough
- Line a baking sheet with parchment paper
- Place the dough on the baking sheet. I usually bake 6-8 cookies at a time, ensuring there is enough space for the cookies to spread out when baking
- Bake for 10-13 minutes or until the edges are crisp with a soft center
- Remove from the oven and add extra Peanut M&M candies, if desired
- Let the cookies cool on the tray for 5-10 minutes
- Enjoy!