If there’s one thing I’ve learned, it’s that dipping an already delicious cookie in chocolate usually makes it even better. These Chocolate Dipped Peanut Butter M&M Cookies start with my soft and chewy peanut butter cookie base, are covered in Mini Peanut Butter M&M’s, and then get dipped in smooth milk chocolate for the ultimate peanut butter and chocolate cookie.
I originally made these cookies as my Mini Peanut Butter M&M Cookies and absolutely loved them as is, but I wanted to make an even more decadent version. Enter the chocolate dip. I used Ghirardelli milk chocolate melting wafers because they melt incredibly smoothly and set up perfectly without any tempering or extra work.
The finished cookies are thick, soft and chewy in the center, packed with peanut butter flavor, and covered in little bites of chocolate and peanut butter from the M&M’s. Then you hit that layer of milk chocolate on the outside and they are SO good.
If you love peanut butter and chocolate together, you need to make these!
Why You’ll Love These Cookies
These are definitely for my fellow peanut butter and chocolate people. The peanut butter cookie itself stays incredibly soft and chewy, while the Mini Peanut Butter M&M’s add little pockets of chocolate throughout every bite.
The milk chocolate dip is what really takes them over the top. It adds another layer of chocolate without overpowering the peanut butter, and using melting wafers keeps the entire process super simple.
They also look impressive without requiring any complicated decorating. Dip, let the chocolate set, and you’re done!
Recipe Tips
Don’t over bake the cookies. This is probably my biggest tip for getting that soft and chewy texture. The cookies should look slightly underbaked in the center when you pull them from the oven. Let them sit on the hot baking sheet for about 10 minutes and they’ll continue to set without becoming dry.
Use a cookie scoop. I like using a large 3 tbsp cookie scoop for these cookies. I bought this set back in 2024 and use it multiple times a week and it’s still good as new! If you’d like smaller cookies use the 2 tbsp scoop and take 2 minutes off the bake time.
Chill the dough for thicker cookies. You can bake this dough without chilling it, but I prefer chilling the scooped cookie dough for about 30 to 45 minutes. It helps control the spread and gives you a thicker, bakery style cookie.
Roll the cookies in the M&M’s. Instead of mixing all of the Mini Peanut Butter M&M’s directly into the dough, I like to press or roll them onto the outside of each cookie dough ball. You get plenty of M&M’s in every cookie and they look so much better once baked.
Let the cookies cool completely before dipping. This is important! If the cookies are still warm, the chocolate won’t set properly and you risk breaking the cookies while dipping them. Let them cool completely before adding the milk chocolate.
Use melting wafers for the easiest chocolate coating I used Ghirardelli milk chocolate melting wafers and loved how they turned out. They melt smoothly, you don’t need to temper the chocolate, and they set into a beautiful coating once the cookies are dipped.
Melt the chocolate slowly. Microwave the wafers in short intervals, stirring well between each one. Once most of the chocolate has melted, continue stirring and let the residual heat melt any remaining pieces. This helps keep the chocolate smooth and prevents it from overheating.
How to Add the Chocolate Bottom
Once the cookies have cooled completely, melt the Ghirardelli milk chocolate melting wafers according to the package directions.
Lay a sheet of wax paper on your counter or a baking sheet. Spoon a small amount of melted chocolate directly onto the wax paper, then gently press the bottom of a cookie into the chocolate. The chocolate will spread underneath the cookie and create an even chocolate layer across the bottom.
Repeat with the remaining cookies, then leave them on the wax paper until the chocolate has completely set. Once hardened, gently peel the cookies away from the wax paper.
This method is so easy and gives you that perfect layer of milk chocolate on the bottom of every cookie without having to dip or coat the cookies individually.
Storage
Store the finished cookies in an airtight container at room temperature for up to 5 days. Make sure the chocolate has completely set before stacking them. You can place a piece of parchment or wax paper between layers if needed.
These cookies can also be frozen. Once the chocolate is completely set, place the cookies in a freezer safe container with parchment paper between the layers and freeze for up to 3 months. Let them thaw at room temperature before serving.
You can also freeze the unbaked cookie dough balls before baking. When you’re ready for fresh cookies, bake them directly from frozen and add an extra minute or two to the baking time. Cool completely and dip in chocolate as usual.
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
Do I have to use Mini Peanut Butter M&M’s?
No! Regular Peanut Butter M&M’s will work too. Since they’re much larger, I recommend roughly chopping them before pressing them into the cookie dough.
What kind of peanut butter should I use?
I recommend a traditional creamy peanut butter like Jif or Skippy. I would avoid natural peanut butter for this recipe because the oil separation can affect the texture and spread of the cookies.
Can I use a different kind of chocolate?
Absolutely. I used milk chocolate because I love it with the peanut butter cookie, but dark chocolate or semi sweet melting wafers would also be delicious.
Can I use regular chocolate chips instead of melting wafers?
You can, but melting wafers are much easier for dipping because they melt smoothly and are designed to set once cooled. If you use regular chocolate chips, the finished coating may stay a little softer.
Do I have to chill the cookie dough?
No. The cookies can be baked right away, but chilling the dough for 30 to 45 minutes helps create a thicker cookie and keeps them from spreading as much.
How long does the chocolate take to set?
It will depend on the temperature of your kitchen, but melting wafers generally set fairly quickly at room temperature. If you want to speed things up, you can place the dipped cookies in the refrigerator for a few minutes.
If you make these Chocolate Dipped Peanut Butter M&M Cookies, let me know what you think! I already loved the original version, but that extra layer of milk chocolate might make these even harder to stop eating. Don’t forget to leave a rating and comment below if you try them. Happy baking! 💛
Chocolate Dipped Peanut Butter M&M Cookies
Ingredients
- 1 cup salted butter melted. You can use unsalted if you prefer!
- 1 cup creamy peanut butter not natural style
- 1 ½ cups light brown sugar packed down
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 ⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp corn starch optional but ensures the cookies stay nice and soft
- ½ tsp kosher salt
- 2 cups Mini Peanut Butter M&M's
- 10 oz Ghirardelli milk chocolate melting wafers for dipping
Instructions
- In a large bowl, whisk together the melted butter and peanut butter until smooth. Add the brown sugar and granulated sugar and mix until fully combined. Add the eggs, egg yolk and vanilla extract and mix until smooth.
- Add the flour, cornstarch, baking soda, baking powder and salt. Mix just until combined, do not over mix. Scoop the dough into 20 evenly sized cookie dough balls. Roll or press the tops and sides of each cookie dough ball into the Mini Peanut Butter M&M’s. Place the cookie dough balls on a baking sheet lined with parchment or wax paper. Cover and chill for 30 to 45 minutes. While the cookie dough is chilling, preheat the oven to 350°F.
- Arrange 4-5 chilled cookie dough balls on a parchment lined baking sheet, leaving room between each cookie for spreading. Bake for 10 to 11 minutes, or until the edges are set and the centers still look slightly underbaked.
- **Optional** As soon as the cookies come out of the oven while they're still hot take a glass or bowl and place over the cookie and gently scoot it in a circle to reshape into a perfect circle. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely before dipping.
- Melt the Ghirardelli milk chocolate melting wafers according to the package directions, stirring until completely smooth, and allow to cool for 5-10 minutes.
- Line your counter or a baking sheet with wax paper. Spoon about 1 tbsp of melted chocolate directly onto the wax paper, then place a cooled cookie on top and gently press the bottom into the chocolate. Repeat with the remaining cookies and allow the chocolate to set completely. Once the chocolate has hardened, gently peel each cookie away from the wax paper and enjoy!