Christmas M&M Peanut Butter Cookies

These Christmas M&M peanut butter cookies are chewy, packed with peanut butter and filled with chocolate chips and M&Ms. They're quick and easy to make - no need to chill the dough - and have the best peanut butter flavor and soft cookie texture. Using red and green M&Ms make these an easy holiday treat.

Course Dessert

Cuisine American

Keyword Christmas M&M Peanut Butter Cookies, M&M Peanut Butter Cookies

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 126kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

½ cup unsalted butter (112 grams)
¾ cup brown sugar (158 grams) light or dark
¼ cup granulated sugar (50 grams)
½ cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
1 ⅓ cup all-purpose flour (167 grams)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup red and green M&Ms (about 140 grams)
¾ cup chocolate chips (135 grams)

Instructions

Preheat the oven to 350F (180C) and line cookie trays with parchment paper or silicone baking mats.
In a large bowl, beat together the butter, brown sugar, granulated sugar and peanut butter until you no longer see lumps of butter or brown sugar (granules are fine and expected - you just don't want lumps).
Then beat in the egg and vanilla extract.
Add in the flour, baking soda and salt. If the flour looks lumpy, then sift in first. Mix together, starting with the mixer on a low speed and gradually increasing until combined.
Stir in the chocolate chips and M&Ms. I typically reserve a few tablespoons of chocolate chips and M&Ms for placing on the top of the warm cookies.
Scoop the dough into balls with about 1.5 to 2 tablespoons of dough each. Place the dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
Bake 1 tray at a time in the middle of the oven for about 9-12 minutes, or until the tops look just set.
Remove from the oven and cool the cookies on the cookie tray for at least 10 minutes. While the cookies are fresh out of the oven (while they're still cooling) optionally, place a few extra chocolate chips and M&Ms on top of each cookie.

Notes

Peanut Butter: Be sure to use commercially prepared peanut butter. Do not use anything where the oil sits on the top (such as natural or homemade varieties) because you can end up using different amounts of oil leading to inconsistent results.
Doubling the Recipe: This recipe can easily be doubled - you will just need a very large bowl.
Freezing the Cookies: Unbaked cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed in the recipe - they'll likely just need 1-2 more minutes. Baked and cooled cookies can be frozen for up to 2 months in a freezer container or bag. I recommend placing a sheet of wax paper between each layer of cookies to avoid them sticking together. Thaw in the fridge.
Storage: Fresh cookies are always best. Store in an airtight container for up to 5 days.
Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 30 uniform cookies.

Nutrition