Peanut Butter M&M Cookies

Soft, chewy Peanut Butter M&M Cookies made with simple ingredients and classic M&Ms — updated, retested, and better than ever. My 3-year-old inhaled them, which tells me everything I need to know.

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This post was originally published on August 5, 2021. It was updated on February 3, 2026, with a completely revamped recipe based on reader feedback, extensive retesting, and improved texture and flavor.

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For more tasty treats and cookie recipes, check out my M&M Oatmeal Cookies, Chocolate Coconut Cookies, and Edible Brownie Batter.

These peanut butter M&M cookies have been on Mae’s Menu for a long time — and if you’ve been here a while, you might remember the original version. After hearing your feedback (and doing a lot of baking, tasting, and tweaking), I’m excited to share that this recipe has been completely overhauled… and it’s so much better.

The original cookies leaned very thick and dense (which, to be fair, is something I personally love 😅). But most people wanted a softer, chewier, more classic peanut butter cookie — so I went back to the drawing board. This updated peanut butter M&M cookie recipe uses creamy peanut butter, a richer sugar balance, and a refined method to create cookies that are tender, chewy, and more crowd-pleasing.

Another key change: this version uses regular M&Ms, not peanut butter M&Ms. The result is a more balanced cookie with pops of chocolate and crunch throughout. If you’re a true peanut butter lover, you can absolutely swap peanut butter M&Ms back in — I’ll show you how to do that below.

And perhaps the most convincing review of all? My 3-year-old completely inhaled these cookies. No hesitation. No leftovers. That alone told me this updated version was the one worth sharing.

Looking to indulge in more sweet treats? Then, try out my Chewy Oatmeal Raisin Chocolate Chip Cookies, Raspberry Brownies, Strawberry Rice Krispie Treats, and Ube Brownies.

Important Ingredients and Substitutions

Creamy Peanut Butter — Use a classic, shelf-stable creamy peanut butter like Jif or Skippy for the best texture and structure. Natural peanut butter can separate and negatively affect the cookie texture.

Unsalted Butter — Softened butter creams best and helps create a smooth, cohesive dough. Bring it to room temperature for 30 minutes to an hour before making, or until you can easily indent it with your finger. If you only have salted butter, you can use it — just reduce the added salt by a large pinch.

Egg + Egg Yolk — Using one whole egg plus an extra yolk adds richness and helps keep the cookies soft and tender. Don’t skip the yolk — it makes a noticeable difference in texture.

All-Purpose Flour — Standard all-purpose flour works best for this recipe and gives the cookies their soft, chewy structure. For a gluten-free option, see the variation notes below.

M&Ms — Regular M&Ms create the most balanced flavor and texture in this updated recipe. For a stronger peanut butter flavor, you can swap in peanut butter M&Ms or use a mix of M&Ms and chocolate chips.

Molasses — Just a small amount adds depth, softness, and a bakery-style chew without making the cookies taste overly molasses-forward. If needed, you can substitute dark brown sugar for the light brown sugar to achieve a similar effect.

Recipe Variations

Looking to add your own twist? Try any of these easy customizations:

• Extra Peanut Butter Flavor — Swap the regular M&Ms for peanut butter M&Ms to dial up the peanut butter flavor without changing the base dough.
• M&Ms + Chocolate Chips — Use a mix of M&Ms and chocolate chips for extra chocolate pockets and a slightly softer bite.
• Crunchy Peanut Butter — For a little texture, swap creamy peanut butter for crunchy. The cookies will still bake up soft with added crunch throughout.
• Gluten-Free — Use a 1:1 gluten-free all-purpose flour. Chill the dough (covered) in the refrigerator for 1 hour before scooping and baking, and let the cookies cool completely to room temperature for the best texture.
• Mini Cookies — Scoop the dough into smaller portions and reduce the bake time by 1–2 minutes for perfectly soft, snackable cookies.

Storage Directions

• Storing — Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Freezing — Once fully cooled, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• Freezing cookie dough — Scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.

Serving Suggestions

These peanut butter M&M cookies are delicious on their own, but they’re especially good paired with something cozy or refreshing. Serve them warm with a cold glass of milk, a cup of coffee, or hot chocolate for a classic treat.

They’re also great alongside vanilla ice cream for an easy dessert, or packed up as a sweet addition to lunchboxes, bake sales, or holiday cookie trays.

Want to use up your extra peanut butter? Try making Peanut Butter Balls, Edible Peanut Butter Cookie Dough, or even Peanut Butter Pumpkin Dog Treats.

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