Peanut Butter Cookies with M&Ms

 

These Peanut Butter Cookies with M&Ms and rolled oats are going to become your latest cookie obsession… the perfect peanut-chocolate combination!

 

These Peanut Butter Cookies with M&Ms and rolled oats are going to become your latest cookie obsession... the perfect peanut-chocolate combination!

 

Well hello there!!! I am soooo glad you’re here, because I’m about to introduce you to the yummiest peanut butter cookies ever!!!!

 

A stack of M&M cookies.

 

A simple cookie recipe… made with basic ingredients

When it comes to baking, I’m ALL about using up what’s sitting in your fridge and pantry – and these peanut butter & M&M cookies are all about the basics: 

  • butter
  • brown sugar
  • caster sugar
  • peanut butter
  • egg
  • vanilla extract
  • bi-carb soda
  • plain flour
  • quick oats
  • M&Ms
  • chocolate chips

…. see! You already have most of those ingredients, right?

 

Peanut butter cookies on a cake plate.

 

Smooth & creamy store-bought peanut butter – why it’s the best for this recipe!

I am 100% a fan of homemade peanut butter… but when it comes to this peanut butter cookie recipe, you’ll need to use store-bought smooth and creamy peanut butter. Why?

Well because it holds the cookies together perfectly and gives them a beautiful texture. 

I’ve made these cookies a few times using homemade peanut butter and they’re just nowhere near as yummy. It’s store-bought smooth and creamy all the way for this recipe!

 

Cookies made with chocolate and M&Ms.

 

Tips for baking perfect cookies and biscuits

You can check out my entire 10 top tips for baking cookies and biscuits here… but here’s a few super important tips for this recipe:

  • Know your oven – some ovens run hotter than others so rather than be strictly guided by the recipe, keep an eye on your cookies and take them out when you can see that they’re ready (or even better… buy a temperature thermometer and see exactly how hot… or cool your oven runs!). 
  • Always pre-heat your oven – for this recipe your oven needs to be heated to 170 degrees before your cookies go into the oven. 
  • Chill the dough (if you have time!) – chilling the dough in the fridge for 15-30 minutes before cooking will help to reduce spreading and keep the cookies nice and plump!

 

A plate of chocolate and peanut butter biscuits with colourful M&Ms.

 

More yummy cookie recipes

Here at Bake Play Smile, I love, love, LOVE cookies!!! Click here for some of my favouruite recipes. 

 

A half eaten peanut butter biscuit.

These Peanut Butter Cookies with M&Ms and rolled oats are going to become your latest cookie obsession... the perfect peanut-chocolate combination!

Peanut Butter Cookies with M&Ms - Conventional Method

These Peanut Butter Cookies with M&Ms and rolled oats are going to become your latest cookie obsession... the perfect peanut-chocolate combination!
5 from 1 vote
Print Pin Rate
Course: sweets
Cuisine: Biscuits/Cookies
Keyword: peanut butter cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 178kcal
Author: Lucy Mathieson

Ingredients

  • 115 g butter room temperature
  • 100 g brown sugar
  • 50 g caster sugar
  • 185 g peanut butter smooth and creamy
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp bi-carb soda
  • 160 g plain flour
  • 40 g quick oats
  • 100 g M&Ms
  • 80 g chocolate chips

Instructions

  • Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
  • Place the softened butter, brown sugar and caster sugar into a bowl. Beat with handheld beaters or a stand mixture on high speed until pale and creamy. 
  • Add the peanut butter, egg and vanilla extract and mix again until creamy. 
  • Add the plain flour and bi-carb soda and mix on low speed until combined.
  • Add the quick oats, M&Ms and chocolate chips and stir through with a spoon until combined.
  • Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly.
  • Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook).
  • Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely. 

Notes

This recipe works best with smooth and creamy store-bought peanut butter (not natural or homemade). 
Quick oats work best as they hold the mixture together (rolled oats can be used instead if you prefer, however). 
If time allows, chill the dough in the fridge for 15-20 minutes before rolling into balls. 
Do not overcook these biscuits - you want the inside to be soft. 
Nutrition Facts
Peanut Butter Cookies with M&Ms - Conventional Method
Amount Per Serving
Calories 178 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 102mg 4%
Potassium 94mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 2.7%
Calcium 1.7%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
These Peanut Butter Cookies with M&Ms and rolled oats are going to become your latest cookie obsession... the perfect peanut-chocolate combination!

Peanut Butter Cookies with M&Ms - Thermomix Method

These Peanut Butter Cookies with M&Ms and rolled oats are going to become your latest cookie obsession... the perfect peanut-chocolate combination!
5 from 1 vote
Print Pin Rate
Course: sweets
Cuisine: Biscuits/Cookies
Keyword: peanut butter cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 178kcal
Author: Lucy Mathieson

Ingredients

  • 115 g butter room temperature
  • 100 g brown sugar
  • 50 g caster sugar
  • 185 g peanut butter smooth and creamy
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp bi-carb soda
  • 160 g plain flour
  • 40 g quick oats
  • 100 g M&Ms
  • 80 g chocolate chips

Instructions

  • Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
  • Insert the butterfly into the Thermomix bowl.
    Add the softened butter, brown sugar and caster sugar. Mix on Speed 4, 2 minutes (scraping down the sides of the bowl occasionally).
  • Add the peanut butter, egg and vanilla extract and mix again on Speed 4, 1 minute. Remove the butterfly.
  • Add the plain flour and bi-carb soda. Mix on Speed 4, 10 seconds.
  • Add the quick oats, M&Ms and chocolate chips and mix on Reverse, Speed 2, 10 seconds (or until combined).
  • Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly.
  • Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook).
  • Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely. 

Notes

This recipe works best with smooth and creamy store-bought peanut butter (not natural or homemade). 
Quick oats work best as they hold the mixture together (rolled oats can be used instead if you prefer, however). 
If time allows, chill the dough in the fridge for 15-20 minutes before rolling into balls. 
Do not overcook these biscuits - you want the inside to be soft. 
Nutrition Facts
Peanut Butter Cookies with M&Ms - Thermomix Method
Amount Per Serving
Calories 178 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 102mg 4%
Potassium 94mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 2.7%
Calcium 1.7%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

A peanut butter cookie with a red and green M&M.

Peanut butter cookies on a plate with chocolate chips and M&Ms.

A stack of peanut butter cookies with M&Ms and oats.

A plate of pat cookies with M&Ms.

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