Name: Peanut Butter Cookies: 7 Soft and Chewy Variations
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup peanut butter; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 and 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup M&Ms (plus more for topping)

Jump to Recipe

Peanut Butter Cookies have long been a beloved treat in many households, and for good reason! These cookies are not only soft and chewy but are also incredibly versatile, making them perfect for any occasion. With M&Ms adding a burst of color and sweetness, this easy peanut butter cookie recipe will quickly become a favorite in your dessert rotation. Let’s explore how to make these delightful cookies that combine salty-sweet flavors with cheerful crunch!

Why You’ll Love This Peanut Butter Cookies

There are countless reasons to fall in love with these Peanut Butter Cookies. First, they are incredibly easy to whip up, making them an ideal choice for busy weeknights or last-minute gatherings. These cookies also offer a delightful blend of flavors and textures, from the creamy peanut butter to the crunchy M&Ms. You can easily customize them by adding chocolate chips or using gluten-free flours. Plus, they are perfect for sharing, ensuring you’ll be a hit at any party. This recipe fits well into a vegetarian diet and highlights the classic American cuisine.

Ingredients for Peanut Butter Cookies

Gather these items:

1 cup peanut butter
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup M&Ms (plus more for topping)

How to Make Peanut Butter Cookies Step-by-Step

Step 1: Cream together the peanut butter, unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.
Step 2: Mix in the egg and vanilla extract until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients.
Step 4: Gently fold in most of the M&Ms, reserving some for topping.
Step 5: Scoop dough into tablespoon-sized balls and place on a parchment-lined baking sheet. Press extra M&Ms on top.
Step 6: Bake at 350°F (175°C) for 10–12 minutes, until edges are golden.
Step 7: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Pro Tips for the Best Peanut Butter Cookies

Keep these in mind:

Use room temperature butter for better creaming.
Don’t overbake; cookies should be soft in the center.
For an extra chewy texture, chill the dough for 30 minutes before baking.
Experiment with add-ins like crushed pretzels or nuts for a unique twist.

Best Ways to Serve Peanut Butter Cookies

These cookies can be served in various delightful ways. Try pairing them with a glass of cold milk for a classic treat or serve them alongside a scoop of vanilla ice cream for an indulgent dessert. You could also package them as homemade gifts during the holidays, making them a thoughtful treat that friends and family will appreciate. Consider adding a few peanut butter treats like bars or brownies to create a dessert platter!

How to Store and Reheat Peanut Butter Cookies

To keep your Peanut Butter Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can freeze the cookie dough balls for up to three months. Just bake them directly from the freezer, adding a couple of extra minutes to the baking time. This is a great way to have quick peanut butter cookie ideas on hand for any occasion!

Frequently Asked Questions About Peanut Butter Cookies

What’s the secret to perfect Peanut Butter Cookies?

The secret lies in the balance of ingredients and not overbaking. Using high-quality peanut butter enhances the flavor, while chilling the dough can lead to a better texture. Don’t forget to measure your flour accurately!

Can I make Peanut Butter Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to three days or freeze it for later use. This makes it easy to have fresh cookies on demand!

How do I avoid common mistakes with Peanut Butter Cookies?

Common mistakes include overmixing the dough, which can result in tough cookies, and not measuring ingredients accurately. Always check your oven temperature and avoid opening the door while baking.

Variations of Peanut Butter Cookies You Can Try

There are endless variations to explore with Peanut Butter Cookies. You can make vegan peanut butter cookies by substituting the egg with a flax egg and using plant-based butter. For a gluten-free option, replace all-purpose flour with almond flour or a gluten-free blend. You can also create no-bake peanut butter cookies, which are perfect for a quick treat without the oven!

For more information on gluten-free baking, check out this gluten-free peach cobbler recipe. If you’re interested in other cookie variations, you might enjoy Toll House chocolate chip cookies as well.

For more delicious recipes, visit our latest recipes page!

Peanut Butter Cookies: 7 Soft and Chewy Variations

Author: basmer
Total Time: 22 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These M&M Peanut Butter Cookies are soft, chewy, and packed with colorful chocolate candy. This easy peanut butter cookie recipe with M&Ms is perfect for parties, holidays, and everyday treats. A family favorite dessert that mixes salty-sweet flavor with delightful crunch.

Instructions

Cream together the peanut butter, unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.
Mix in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients.
Gently fold in most of the M&Ms, reserving some for topping.
Scoop dough into tablespoon-sized balls and place on a parchment-lined baking sheet. Press extra M&Ms on top.
Bake at 350°F (175°C) for 10–12 minutes, until edges are golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.