Soft and chewy peanut butter cookies filled with M&Ms are the ultimate cookie obsession! Super delicious and only 10 minutes prep time!
Let me introduce you to the yummiest peanut butter cookies ever!!!! Just like my classic chocolate chip cookies and double chocolate chip cookies, these are so quick and easy to make… and taste AMAZING!
What You Need
When it comes to baking, I’m ALL about using up what’s sitting in your fridge and pantry – and these peanut butter cookies with M&Ms are made from basic ingredients:
- butter – salted or unsalted butter can be used for this recipe
- brown sugar – you can use light brown sugar or dark brown sugar in this recipe. The darker the brown sugar, the chewier the cookies will be.
- caster sugar – also known as superfine sugar. Caster sugar dissolves when creamed with butter making it perfect for cookies.
- peanut butter – I love 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 (like Kraft) as it holds the cookies together perfectly and gives them a beautiful texture.
- egg
- vanilla extract
- bi-carbonate soda – also known as baking soda
- pinch of salt – omit if using salted butter
- plain flour
- quick oats – also known as instant oats are used in this recipe as they’re finer than rolled oats.
- M&Ms – I use chocolate M&Ms but you can use peanut M&Ms or any variety you like.
- chocolate chips – you can buy chocolate chips or chocolate baking bits from the baking section of the supermarket. These small pieces of chocolate hold their shape when baked.
How To Make Peanut Butter Cookies with M&Ms
It couldn’t be easier to make these deliciously chewy cookies! You can follow either my conventional (bowl and beaters/stand-mixer method) or my Thermomix method – scroll to the recipe card below for the full detailed methods.
Step 1 – Cream the butter and sugar
Step 2 – Add the egg, peanut butter and vanilla extract
Step 3 – Mix through the flour, salt and bi-carb soda
Step 4 – Stir through the quick oats, M&Ms and chocolate chips
Step 5 – Roll into balls and chill the dough before baking
Tips For Baking Peanut Butter Cookies
You can check out my 10 top tips for baking cookies and biscuits here… but here’s a few super important tips for this recipe:
- Use store-bought smooth and creamy peanut butter (not homemade) – this type of peanut butter holds the cookies together perfectly.
- Chill the dough – chill the dough in the fridge for 30 minutes before baking. This allows the fat in the butter to solidify and will help to reduce spreading – keeping the cookies perfectly thick and chewy!
- Always pre-heat your oven – for this recipe your oven needs to be heated to 170 degrees before your cookies go into the oven.
- 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!).
Most Popular Cookie Recipes
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Peanut Butter Cookies with M&Ms
Soft and chewy peanut butter cookies filled with M&Ms are the ultimate cookie obsession! Super delicious and just 10 minutes preparation time!
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Servings: 24 cookies
Calories: 178kcal
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
- pinch of salt
- 40 g quick oats
- 100 g M&Ms
- 80 g chocolate chips
Instructions
Conventional Method
- 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, bi-carb soda and salt 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. Decorate with extra M&Ms (optional) and then chill for 30 minutes in the fridge.
- Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook – you want them to be soft and chewy).
- Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
Thermomix Method
- 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. Decorate with extra M&Ms (optional) and then chill for 30 minutes in the fridge.
- Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook – you want them to be soft and chewy).
- Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
Ingredients Info
- butter – salted or unsalted butter can be used for this recipe
- brown sugar – you can use light brown sugar or dark brown sugar in this recipe. The darker the brown sugar, the chewier the cookies will be.
- caster sugar – also known as superfine sugar. Caster sugar dissolves when creamed with butter making it perfect for cookies.
- peanut butter – I love 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 (like Kraft) as it holds the cookies together perfectly and gives them a beautiful texture.
- bi-carbonate soda – also known as baking soda
- pinch of salt – omit if using salted butter
- quick oats – also known as instant oats are used in this recipe as they’re finer than rolled oats.
- M&Ms – I use chocolate M&Ms but you can use peanut M&Ms or any variety you like.
- chocolate chips – you can buy chocolate chips or chocolate baking bits from the baking section of the supermarket. These small pieces of chocolate hold their shape when baked.
Nutrition
Calories: 178kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 102mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Calcium: 17mg | Iron: 0.9mg
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Omg I could just eat the batter!! So yummy! Would be yummy even without the chocolate chips and M&Ms!
Hahahaha I DO eat the batter!!! Naughty I know!!! So glad you liked them!
Can I make this with rolled oats if I don’t have quick oats?
Hi Elisa, you can (but they don’t hold together quite as well as quick oats!)
Hi there, did this recipe change? I’m trying to find the peanut butter one that didn’t have oats and you kneaded it in the thermomix! Please direct me
Hi Emily, no this one hasn’t changed – it’s always had oats (you can definitely use the Thermomix instructions for this one!). I did have a very old peanut butter cookie recipe (that had chocolate chips) but that recipe has been deleted for over a year now.
Is it possible to freeze the raw mix?
Deifinitely! Roll it into a ball and wrap in plastic wrap or a resealable plastic bag!