Peanut Butter M&M Cookies

Filled with chocolate chips, rainbow sprinkles, and colorful mini M&M candies, these rainbow peanut butter M&M cookies are ideal for Pride Month celebrations!

Why Do I Love These Peanut Butter M&M Cookies?

In the interest of full disclosure, I haven’t always loved peanut butter, but over the years I’ve grown to enjoy this creamy nutty ingredient. I’m a big fan of peanut-based noodles, curries, and other savory dishes, and I love desserts or baked goods which combine chocolate and peanut butter (like these chocolate peanut butter muffins, or my go-to no bake oatmeal peanut butter balls.) Oh, and I absolutely adore a soft, chewy chocolate and peanut butter cookie—The Monster and Peanut Butter Cup varieties at Schmackary’s in NYC are two of my all-time faves.

Peanut butter cookies are an absolute classic. The old-fashioned, fork-pressed variety is probably the best-known variation, and peanut butter blossoms with Hershey’s Kisses certainly run a close second. But bakery-style peanut butter cookies with lots of add-ins definitely rank at the top of my list. .

For this peanut butter M&M cookie recipe, I’ve packed a peanut butter cookie dough base with semi sweet chocolate chips and miniature M&M candies, plus rainbow sprinkles and rainbow baking chips for a colorful finishing touch.

Peanut Butter M&M Cookie Recipe Ingredients

To make these peanut butter M&M cookies, start by gathering the following ingredients:

• Unsalted Butter – You’ll need 113 grams, or 1 stick, of unsalted butter for the cookie dough.
• Granulated Sugar – For sweetening and moistening the dough.
• Light Brown Sugar – I think light brown sugar works nicely in this recipe, but feel free to substitute dark brown sugar for a deeper, more molasses-forward cookie dough.
• Peanut Butter – Choose a commercial peanut butter which contains some sugar, like Skippy or Jif, or a store brand from Sainsbury’s or Tesco in the UK, or Wal-Mart in the US. Avoid oily, peanuts-only “natural” peanut butters if possible
• Egg – You’ll need one large egg, at room temperature.
  
• Vanilla Extract – Or vanilla bean paste for more pronounced vanilla notes.
• All Purpose Flour – Use all purpose (or plain) flour for this recipe. I have not tested these cookies with alternative flours.
• Baking Soda and Baking Powder – Baking soda and baking powder act as leavening agents in this recipe.
• Kosher Salt – If you don’t have kosher salt, you can substitute fine sea salt.

• Miniature M&Ms – Feel free to substitute full-size M&Ms if you can’t find miniature M&Ms. However, you may need to roll slightly larger cookie dough balls to accommodate the larger candy pieces. You can also use peanut butter M&M minis.
• Semi Sweet Chocolate Chips – Chopped dark chocolate will also work.
• Rainbow Baking Chips – Optional. If you can’t find rainbow baking chips, you can use extra M&Ms or chocolate chips instead. Or, substitute rainbow candy-coated sunflower seeds, or another rainbow candy of your choice.
• Rainbow Sprinkles – You’ll need 50 grams (about 1/4 cup) rainbow sprinkles. For UK bakers, try to purchase imported American sprinkles if possible—the UK-made kind will turn into brown sludge in the oven!

Peanut Butter M&M Cookie Tips & Tricks

For best results, make this recipe using a commercial nut butter which contains some sugar. I’m a big fan of Smooth Operator by Peanut Butter & Co., but a classic like Jif or Skippy will work just as well. The Sainsbury’s store brand also works. Avoid oily, peanuts-only “natural” butters if at all possible.

Rainbow baking chips are small, candy-coated chocolate chips, which are often available in the grocery store baking aisle. If you can’t find rainbow chips and don’t have time to place an online order, you can use extra M&Ms or chocolate chips instead. Or, substitute rainbow candy-coated sunflower seeds or another rainbow candy of your choice, or omit altogether.

Do not overbake these cookies! They are best when still soft in the middle, and just slightly brown around the edges.

For perfectly round cookies, use a round metal cutter to gently reshape the freshly baked cookies. See my notes below.

Creating Perfectly Round Peanut Butter M&M Cookies

For perfectly round M&M cookies, I like to use a round metal cutter to reshpe mine after baking. Just position the cutter around the still-hot cookie and gently “swirl” it to make smooth, rounded edges.

It’s very important to do this immediately after removing the tray from the oven, or the cookies will crack as you swirl.

Make-Ahead and Storage Suggestions

These peanut butter M&M cookies taste best on the day they are made, but you can store leftover cookies in an airtight container at room temperature for up to five days.

Peanut butter M&M cookies also freeze well. To freeze, layer cookies between sheets of parchment and freeze in an airtight container for up to three months. Thaw at room temperature.

Other cookie recipes you might enjoy:

Rolo Cookies
Chocolate Molasses Cookies
Tahini Chocolate Chunk Cookies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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