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Easter Peanut Butter M&M Chocolate Chip Cookies

Peanut Butter M&M Chocolate Chip Cookies

  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 24 large cookies 1x


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!


  • 3 ¼ cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse sea salt
  • 1 ½ cups unsalted butter, slightly softened
  • 1 ¼ cups packed dark brown sugar
  • 1 ¼ cups granulated sugar
  • 1 tablespoon + 1 teaspoon 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)


  1. Preheat oven to 375° and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder and salt in a medium bowl. Set aside.
  3. 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.
  4. Add eggs and vanilla, beating until well incorporated.
  5. Gradually stir in flour in several additions. I usually do 5. The batter will be thick!
  6. Stir in M&Ms and mini chocolate chips.
  7. Refrigerate for 2 hours to overnight for the thickest, chewiest cookies. You can also skip this step, but your cookies will spread more.
  8. Roll dough balls the size of half a tennis ball and place 1 inch apart on a cookie sheet.
  9. Bake 9-10 minutes or until the edges are set but the centers still look underbaked.


The dough also freezes beautifully. I would roll the dough balls a bit smaller if you are going to freeze them. Bake as usual.

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