If you loved my viral Mini M&M Cookies, you’re going to be obsessed with this peanut butter version! These Mini Peanut Butter M&M Cookies start with my favorite soft and chewy peanut butter cookie base before each dough ball is rolled in Mini Peanut Butter M&M’s. The result is a thick, bakery-style cookie that’s loaded with peanut butter flavor and chocolate in every single bite.
The best part? I didn’t even know Mini Peanut Butter M&M’s existed until so many of you commented that I needed to try them! Naturally, I had to pick up a bag and test them out, and now I honestly don’t know which version I love more. The mini candies coat every cookie perfectly so you get chocolate and peanut butter in every bite, plus they make the cookies look so fun!
If you’re a peanut butter lover, these cookies are about to become your new favorite. They’re soft, chewy, incredibly easy to make, and perfect for everything from holiday cookie trays to birthday parties or simply satisfying a late-night sweet tooth. Just be warned, they disappear fast!
Recipe tips
Underbaking the cookies This is the key to getting that perfectly soft and chewy texture! I bake these cookies until the edges are just set and the centers still look slightly underdone. Once you remove them from the oven, let them cool on the baking sheet for several minutes. The residual heat finishes baking the cookies without drying them out. If you prefer a crispier cookie, simply leave them in the oven for an extra minute or two.
Mini Peanut Butter M&M’s The Mini Peanut Butter M&M’s are what make these cookies so special! Since they’re much smaller than the regular Peanut Butter M&M’s, you get chocolate and peanut butter in almost every bite. If you can’t find the mini version, regular Peanut Butter M&M’s will still work, but I recommend roughly chopping them first so they distribute more evenly throughout the cookies.
Cornstarch Don’t skip the cornstarch! It helps create that soft, tender, bakery-style texture that keeps these cookies chewy for days. If you don’t have cornstarch, I’ve heard arrowroot powder can be substituted, although I haven’t personally tested it.
Chilling the dough While this dough can absolutely be baked right away, chilling it for 30-45 minutes gives even better results. Chilled dough spreads less in the oven, creating thicker cookies while also allowing the peanut butter flavor to develop a little more. I like to keep the dough in the refrigerator and only remove enough cookie dough for each baking sheet.
Rolling in the Mini Peanut Butter M&M’s Rather than mixing the candies into the dough, I prefer rolling each cookie dough ball in the Mini Peanut Butter M&M’s before baking. This gives every cookie that gorgeous bakery-style appearance while making sure every bite is packed with chocolate and peanut butter.
Cookie dough scoop I always get questions about what scoop I use, so I’ll link my favorite below! I use the large scoop from a three-piece cookie scoop set. Using a cookie scoop keeps every cookie the same size so they bake evenly and gives you those thick, bakery-style cookies every time.
Baking sheet For all of my cookie recipes, I recommend using a standard cookie sheet lined with parchment paper. While a jelly roll pan will work, I find the raised edges can cause the cookies around the outside to brown a little faster. A regular cookie sheet helps them bake more evenly from edge to edge.
Storage
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container—the cookies will absorb the moisture from the bread and stay fresh longer. These cookies also freeze beautifully! Store baked cookies in a freezer-safe container for up to 3 months. You can also freeze the unbaked cookie dough balls for up to 3 months. When you’re ready to bake, simply place the frozen dough on a baking sheet and add an extra 1-2 minutes to the baking time.
HOW TO GET PERFECTLY ROUND COOKIES
If your cookies spread unevenly while baking, don’t worry. While the cookies are still warm, place a round glass or large cookie cutter around each cookie and gently swirl it in a circular motion. This helps reshape the edges and creates perfectly round bakery style cookies every time.
FREQUENTLY ASKED QUESTIONS
Can I use regular Peanut Butter M&M’s?
Yes! The mini version gives the cookies their signature look and ensures you get chocolate and peanut butter in every bite, but regular Peanut Butter M&M’s work as well. I recommend giving them a rough chop before rolling the dough balls if you’d like the candies to stick a little better.
Do I have to chill the dough?
No! These cookies bake up beautifully without chilling. However, if you have the extra time, chilling the dough for 30-45 minutes will produce even thicker cookies with even more developed flavor.
Can I freeze the cookie dough?
Absolutely! Scoop the cookie dough into balls, roll them in the Mini Peanut Butter M&M’s, and freeze on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag and bake directly from frozen whenever you’re craving fresh cookies.
What peanut butter works best?
I recommend using a traditional creamy peanut butter like Jif or Skippy. Natural peanut butter tends to separate and can change the texture of the cookies.
MORE COOKIE RECIPES YOU’LL LOVE
- Mini M&M Cookies
- Reese’s Pieces Peanut Butter Cookies
- Loaded M&M Cookies
- Loaded Chocolate M&M Cookies
- Double Peanut Butter Blossoms
- Reese’s Stuffed Cookies
If you make these Mini Peanut Butter M&M Cookies, let me know, do you love these more than my original Mini M&M Cookies? I honestly can’t decide which one is my favorite! If you try the recipe, don’t forget to leave a rating and comment below. Your feedback means so much to me and helps other readers know they’re making a recipe they’ll love. Happy baking! 💛
Mini Peanut Butter M&M Cookies
Ingredients
- 1 cups salted butter melted. you can use unsalted butter if you prefer!
- 1 cup creamy peanut butter not natural style
- 1 ½ cup light brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 ⅓ cups all-purpose flour
- 1 tsp corn starch
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 cups mini peanut butter m&ms
Instructions
- In a large bowl, whisk together melted butter and peanut butter until smooth. Add brown sugar and granulated sugar and mix until fully combined. Add eggs, egg yolk and vanilla. Mix until smooth.
- Stir in flour, corn starch, baking soda, baking powder and salt. Mix just until combined. Do not over mix. Scoop 24 even cookie dough balls and roll the tops in the mini peanut butter m&ms. Please on a baking sheet lined with wax paper or parchment paper, cover and chill dough for 30-45 minutes.
- Preheat the oven to 350℉ while the cookie dough is chilling. Bake for 10-11 minutes, until edges are set and centers look slightly underbaked. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Hi! These look delicious. How much cornstarch? You mention don’t skip it, but I don’t see it on the recipe. Thank you!