I had a bag of m&ms and really wanted to do something different with them. Don’t get me wrong. I am obsessed with this chocolate chip m&m cookie recipe but I needed to try something different for a change. Thinking about the possibilities it hit me, why not peanut butter cookies. I couldn’t, and still can’t, remember the last time I made some or if I ever even had. After making these I was baffled why I hadn’t made them recently, or ever. So good. I was scared that it would be too much peanut butter for my liking. Wow. No way, these are perfect and a definite treat for those days we want something different.

I totally meant to cut this recipe in half but my brain wasn’t on the same page the whole time. I got to the third ingredient or so and oops no going back now, got to fix the first few ingredients and just do a whole batch. That’s life, it happens. The best thing about this oops is that peanut butter cookie dough, or the cookies, freeze really well. Doughs that aren’t too liquidy can easy be frozen and stored generally for 4-6 weeks without a problem. Another bonus to this… it means more fresh cookies whenever we want them instead of gobbling up a ton all at once. So feel free to cut this recipe in half, because the full recipe makes a serious amount of cookies. Or simply freeze whatever dough you don’t want to cook up right away. Using a plastic bag, before putting the dough in, remember to label it with the type of dough, date and even the oven temp and time required. It makes life easier so you don’t have to look up the recipe. Thaw out the dough when you want to use it and enjoy some freshly baked cookies.

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Peanut Butter M&M Cookies

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 1/2 Cup unsalted butter, softened
  • 1/2 Cup shortening
  • 1 Cup peanut butter
  • 1 Cup granulated sugar
  • 1 Cup brown sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 Cups all purpose flour
  • 1 Cup M&Ms


  • Preheat your oven to 350F°. Beat butter, shortening and peanut butter until smooth. You might have a hard time getting some of the shortening to blend well, don't worry as long as you get the chunks down to pea size or smaller for now. Add in both sugars and beat well. Add eggs and vanilla, mixing well. Slowly add in your remaining dry ingredients. Remember to scrape the sides of your bowl. Mix well until you have a nice smooth dough, then add in your m&ms.
  • Using a small or medium sized cookie dough scoop, put about 8 scoops on your cookie tray. With a fork, push down on each cookie horizontally and then vertically so you have made crisscrossed impressions. Bake 9 minutes for small cookies and 10-11 minutes for medium sized cookies. The larger your cookies are the more they will spread and the longer they will take to bake. I started with large cookies and switched to small cookies after I saw how much they spread while cooking. Medium sized might be the perfect size but I never tried my medium scoop.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Keywords: Cookie, Peanut Butter