Mini Peanut Butter M&M Cookies
These Mini Peanut Butter M&M Cookies are made with a soft and chewy peanut butter cookie base, then rolled in Mini Peanut Butter M&M's for the perfect peanut butter and chocolate cookie. They're easy to make, freezer-friendly, and guaranteed to become a family favorite.
Prep Time10 minutes mins
Cook Time10 minutes mins
Chill Time30 minutes mins
Servings: 24 cookies
Author: Emily - My Messy Kitchen
- 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
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.