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A plate of cookies with colourful M&Ms and chocolate chips.

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!
5 from 3 votes
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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

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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.
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!).
Do not overcook - you want the inside to be soft and chewy. They will still feel soft when you take them out of the oven, but will firm on cooling.

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