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Peanut Butter M&M Chocolate Chip Cookies

Peanut Butter M&M Chocolate Chip Cookies You’ll Crave Daily

Deliciously soft Peanut Butter M&M Chocolate Chip Cookies that perfectly combine the richness of peanut butter with melting chocolate chips and vibrant M&M candies.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute ¼ cup with rolled oats for added chewiness.
  • 1 teaspoon Baking Soda Essential for that perfect fluffiness.
  • ½ teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Margarine can be substituted.
  • 1 cup Peanut Butter Smooth or crunchy.
  • ½ cup Brown Sugar Can be substituted with granulated sugar.
  • ½ cup Granulated Sugar Avoid substitutions for optimal results.
  • 1 teaspoon Vanilla Extract Pure extract yields the best taste experience.
  • 1 large Egg Flax egg can be used for a vegan option.
  • 1 cup Mini Chocolate Chips Substitute with regular chips if desired.
  • 1 cup M&M Candies Can be swapped for chocolate chunks.
For the Baking
  • 1 sheet Parchment Paper For lining the baking sheet.

Equipment

  • mixing bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, beat together the unsalted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add an egg and vanilla extract; mix until fully incorporated.
  5. Gradually mix in the dry ingredients until just combined, leaving a few flour streaks.
  6. Fold in mini chocolate chips and M&M candies.
  7. Drop rounded balls of dough onto the prepared baking sheet, leaving space between each.
  8. Bake for 10-12 minutes, until edges are golden and centers are slightly underbaked.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 15mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container for up to 5 days at room temperature and frozen for up to 3 months.

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