Name: Peanut Butter M&M Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 43 min
Ingredients: 3 ¼ cups all-purpose flour; 1 cup cake flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 ½ cups unsalted butter (slightly softened); 1 ¼ cups dark brown sugar (packed ); 1 ¼ cups granulated sugar; 1 ½ tablespoon vanilla extract; 2 eggs; 1 cup mini semi-sweet chocolate chips; 1 cup peanut butter M&Ms (reserve some for placing on top the dough balls)

Today I introduce you to the best Peanut Butter M&M Chocolate Chip Cookies! They're thick and chewy with little bursts of creamy peanut butter!

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Easter Peanut Butter M&M Chocolate Chip Cookies

So perfectly soft.

I took a casual stroll down the candy aisle the other day and I saw the most adorable Easter Egg Peanut Butter M&Ms! Into my cart they went.

The only reason I allow myself to buy peanut butter M&Ms is if I bake with them, because they are not safe around me.

Or I am not safe around them.

I’m not really sure which is more apt.

Probably both.

In my college days, when Peanut Butter M&M’s first came out, I would devour entire bags! And not the small bags. #nojudgement

I was obsessed! I was powerless in the face of such a yummy candy! Powerless, I tell you!

As you will be in the face of these Peanut Butter M&M Chocolate Chip Cookies! Peanut Butter M&M’s and mini chocolate chips are folded into a brown sugar cookie base and then baked to chewy perfection!

I made them extra large for maximum chewiness and to accommodate the large PB M&Ms. Or at least that is what I told myself (and my Husband).

Just look at how chewy and soft it is!

Are you concerned about having huge Peanut Butter M&M’s in your cookie? I know I was.

Don’t be! They are delicious!

You are happily chewing away thinking, “this is a fabulous chocolate chip cookie” when, BAM, you get a PB M&M and your eyes widen and all you can think to say is “mmmm can I have another?” And then the whole plate is gone…just sayin’…

Use the adorable Easter Egg PB M&Ms if you like or make this amazing cookie recipe all year long with the standard ones…They will taste just as good! No Easter grass necessary.

I got a leete carried away with the pictures...my bad. #sorryimnotsorry

Easter Peanut Butter Chocolate Chip Cookies stacked

Peanut Butter M&M Chocolate Chip Cookies

5 from 1 vote

Lindsey

These Peanut Butter M&M Chocolate Chip Cookies are thick and chewy with little bursts of creamy peanut butter! And perfectly decorated for Easter! Or use regular Peanut Butter M&Ms to enjoy these delicious cookies all year round!

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Prep Time 30 minutes

Cook Time 10 minutes

Total Time 43 minutes

Course Dessert

Cuisine American

Servings Cookies

Calories 246 kcal

Ingredients

3 ¼ cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 ½ cups unsalted butter (slightly softened)
1 ¼ cups dark brown sugar (packed )
1 ¼ cups granulated sugar
1 ½ tablespoon vanilla extract
2 eggs
1 cup mini semi-sweet chocolate chips
1 cup peanut butter M&Ms (reserve some for placing on top the dough balls)

US Customary - Metric

Instructions

Preheat oven to 375° and line baking sheets with parchment paper.
Whisk together flour, baking soda, baking powder and salt in a medium bowl. Set aside.
Cream butter and sugars together in the bowl of a stand mixer until light and fluffy. I would not recommend using a hand mixer or trying to make this batter by hand.
Add eggs and vanilla, beating until well incorporated.
Gradually stir in flour in several additions. I usually do 5.
Stir in M&Ms and mini chocolate chips.
Refrigerate for 2 hours to overnight for the chewiest cookies. You can also skip this step, but your cookies will spread more.
Roll dough balls the size of half a tennis ball and place 1 inch apart on a cookie sheet.
Bake 9-10 minutes or until the edges are set but the centers still look underbaked.