Peanut Butter M&M Cookies

I adapted this from the Barefoot Contessa’s recipe for Peanut Butter Chocolate Chunk cookies. Since Easter is around the corner, I replaced the chocolate chunks with pastel M&M’s. They turned out great, and I will definitely be making them again. If he could say as much, I think Carter would insist on it.


  • ½ pound unsalted butter at room temperature
  • 1 ½ cups light brown sugar, packed 
  • 2/3 cup granulated sugar 
  • 2 extra-large eggs at room temperature 
  • 2 teaspoons pure vanilla extract 
  • 1 cup Peanut Butter, I used fresh
  • 2 ½ cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1 teaspoon kosher salt 
  • 12 oz. M&Ms or Chocolate Chips


  • Preheat the oven to 375⁰ degrees. 
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix.
  • Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks. 
  • Drop the dough on a baking sheet lined with parchment paper, using either a small cookie scoop or a rounded tablespoon. With the bottom of a juice glass dipped in sugar, flatten the dough lightly.
  • Bake for exactly 11 minutes (the cookies will seem underdone). Do not over bake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely. 

3 thoughts on “Peanut Butter M&M Cookies

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