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Filled with chocolate and rainbow baking chips, these rainbow bakery-style peanut butter M&M cookies are perfect for Pride!
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 salty, 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.
Along with oatmeal cookies, shortbread, and chocolate chip, peanut butter cookies are an absolute classic. The old-fashioned, fork-pressed variety is probably the best-known type of peanut butter cookie, and peanut butter blossoms with Hershey’s kisses certainly run a close second, but bakery-style peanut butter cookies aren’t far behind.
For this peanut butter M&M cookie recipe, I’ve packed a chewy, peanut butter cookie dough base with semi-sweet chocolate chips and miniature M&M candies. I’ve also added rainbow baking chips for a colorful finishing touch.
Peanut Butter M&M Cookie Recipe 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, plus some extra for rolling the cookie dough balls.
- 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. 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.
- 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.
- Semi Sweet Chocolate Chips – Chopped dark chocolate will also work.
- Rainbow Baking Chips – 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.
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. 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.
Do not overbake these cookies! They are best when still soft in the middle, and just slightly brown and crunchy around the edges.
For perfectly round cookies, use a round metal cutter to gently reshape the freshly baked cookies.
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 bakery-style 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!
Print
Rainbow Peanut Butter M&M Cookies
- Total Time: 30-35 minutes
- Yield: 18-20 3-inch cookies 1x
Description
Bakery-style peanut butter M&M cookies loaded with M&Ms, chocolate, and rainbow baking chips.
Ingredients
113 grams unsalted butter, softened (1/2 cup / 1 stick)
200 grams granulated sugar (1 cup), plus more for rolling
110 grams light brown sugar (1/2 cup, packed)
130 grams peanut butter* (1/2 cup)
1 egg
1 teaspoon vanilla extract
180 grams all purpose flour (1 1/3 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
175 grams mini M&Ms (1 cup)
175 grams semi-sweet chocolate chips (1 cup)
125 grams rainbow baking chips** (1/2 cup)
Instructions
In a large mixing bowl or the bowl of a stand mixer, mix butter and sugars on medium-high speed until light and fluffy.
Add peanut butter, egg, and vanilla extract to the bowl, and mix on high until well combined.
In a separate bowl, sieve flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing well after each addition.
Stir in mini M&Ms, chocolate chips, and rainbow baking chips, reserving a few of each for the tops of the cookies.
Wrap dough in clingfilm/plastic wrap and transfer to the refrigerator to chill, at least one hour.
Preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat, and set aside until ready to use.
Remove chilled dough from refrigerator. Roll into golf ball-sized balls (you should end up with about 18 total). Roll balls in additional sugar, covering completely.
Place dough balls on prepared baking sheet, and use your fingers to flatten slightly. (Do not crowd your tray, as these cookies will spread! Use a second tray or bake in batches, if necessary.) Press a few extra chips, nuts, or candies into the top of each dough ball.
Bake cookies for 12-14 minutes, or until just lightly golden brown. Do not overbake.
Remove trays from oven and allow to sit for 5-10 minutes before transferring cookies to a wire rack to cool completely.
Store peanut butter cookies in an airtight container at room temperature for up to five days.
Notes
*For best results, use a commercial peanut butter which contains some sugar. Avoid making these with an oily, peanuts-only “natural” peanut butter if possible.
**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.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert