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!
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.