Peanut Butter Peanut M&M Cookies
These Peanut Butter Peanut M&M Cookies are thick, soft, and loaded with peanut butter flavor in every bite. Chopped peanut M&M’s and melty milk chocolate chips are mixed throughout, then topped with more M&M’s for the perfect bakery style finish. They’re chewy in the center, slightly crisp on the edges, and perfect for Easter or anytime you’re craving a peanut butter chocolate cookie.
Servings: 20 cookies
Ingredients
- 1 cup salted butter melted
- 1 cup creamy peanut butter not natural style
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 egg yolk
- 2 tsp vanilla extract
- 2 ⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup peanut M&Ms roughly chop about half of them
- ½ cup milk chocolate chips
- extra peanut M&Ms and chocolate chips for topping
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, baking soda, baking powder, and salt. Mix just until combined. Do not over mix. Fold in chopped peanut M&M’s and milk chocolate chips. Cover and chill dough for 45–60 minutes.
- Preheat the oven to 350℉ while the cookie dough is chilling. Bake for 11–12 minutes, until edges are set and centers look slightly underbaked. Immediately press more peanut M&M’s and chocolate chips into the tops. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.