Peanut Butter m&m Cookies

Peanut Butter M&M Cookies!! Oh wow I think I’ve found a new favourite cookie. Peanut butter is such a great flavour addition to cookies. Try substituting choc chips, nuts or other smarties instead of m&ms. I used chocolate from Aldi that looks a bit like m&ms, but what does it matter?

These cookies are very easy to make. Make sure to flatten them down to bake as they do not hardly spread during baking- I think this is because the peanut butter has a stiffening effect as opposed the the amount of regular butter you would normally be using. Also for soft baked cookies do not overbake- even if they don’t look quite cooked, they firm up as they cool down. These cookies are most delicious served slightly warm so the chocolate inside the m&ms is slightly soft. Besides, it’s not like they will last until they are cooled. Enjoy!

Makes 24 Tablespoon sized cookies.

Peanut Butter m&m Cookies


  • 115 grams Unsalted Butter, softened
  • 1/2 Cup Brown sugar, firmly packed
  • 1/4 Cup White Sugar
  • 1 Large Egg
  • 3/4 Cup Smooth Peanut Butter (no harm using crunchy but you may need a little extra)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Bicarbonate of Soda
  • 1 1/4 Cups Plain Flour
  • 1 1/2 Cups (300g) M&Ms or choc chips or similar


  1. In a large bowl, using electric beater, cream the butter and both sugars together until pale and smooth.
  2. Add the Peanut Butter and mix again until well combined.
  3. Add the egg, mix until fully incorporated then add the vanilla and mix again.
  4. Add the Plain Flour and Bicarb of soda and stir with a heavy wooden spoon until just combined.
  5. Ad the m&ms or similar and stir through until evenly distributed.
  6. Chill for 30 mins in refrigerator.
  7. Preheat oven to 170 degrees Celsius, Fan Forced.
  8. Line two baking trays with baking paper or silicone mats
  9. Place Tablespoon sized, palm rolled balls of cookie dough onto baking trays then gently flatten down with the back of a fork as cookies will not spread during baking. Add a few extra on the tops for aesthetics.
  10. Bake for 8-11 minutes depending on level of softness desired. Mine were about 10 minutes.

Recipe Adapted From Sallys Baking Addiction


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