These Christmas M&M peanut butter cookies are thick, chewy, and bursting with peanut butter flavor, chocolate chips, and festive red and green M&Ms. They’re quick to make—no chilling required—and have a soft, tender texture that’s perfect for holiday baking. 
I make a batch of Christmas M&M cookies every year because they’re easy, reliably chewy, and the red and green candies make them look festive with no extra effort. This peanut butter version builds on that same idea, adding rich peanut butter flavor and extra chocolate chips for an irresistible holiday treat.
These cookies are thick and substantial, with a big peanut butter taste and plenty of chocolate chips and M&Ms in each bite. You don’t need to chill the dough, so you can go from mixing bowl to warm cookies in a short time—ideal for last-minute cookie swaps or a cozy baking session at home.
Making Peanut Butter M&M Cookies
Below are clear, step-by-step instructions and tips so you know what each stage should look like.
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent over-browning on the bottoms.
- In a large bowl, beat together the unsalted butter, brown sugar, granulated sugar, and smooth peanut butter until the mixture is creamy and no lumps of butter remain. Use commercially prepared peanut butter rather than natural or homemade varieties where oil separates; the consistency of regular peanut butter gives the most reliable results.
- Beat in the egg and vanilla extract. For easiest mixing, use a room-temperature egg.
- Add the dry ingredients—flour, baking soda, and salt. If your flour is lumpy, sift it first. Mix starting on low speed and increase gradually until just combined to avoid flour dusting everywhere.
- Fold in the chocolate chips and red-and-green M&Ms by hand so the candies keep their shape. Reserve a few chips and candies to press on top of the cookies after baking for a pretty finish.
- Scoop the dough into balls of about 1.5 to 2 tablespoons each—this recipe yields roughly 30 cookies. Place dough balls about 2 inches (5 cm) apart on the prepared cookie sheets.
- Bake one tray at a time in the center of the oven for 9–12 minutes, or until the tops look just set but still soft. Remove from the oven and, while the cookies are cooling on the tray, optionally press a few extra chocolate chips and M&Ms onto each cookie for a festive appearance. Let cool on the tray for at least 10 minutes before transferring to a wire rack.
These cookies freeze well. Scoop the dough into balls and freeze them in a freezer bag for up to 2 months. Bake from frozen and add 1–2 minutes to the baking time as needed. Baked cookies also freeze for up to 2 months; separate layers with wax paper to prevent sticking and thaw in the refrigerator.
Big, chewy, and full of peanut butter and chocolate—these Christmas M&M peanut butter cookies are a quick, crowd-pleasing addition to any holiday cookie assortment or exchange.
Christmas M&M Peanut Butter Cookies
Equipment
- Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 g)
- 3/4 cup brown sugar (158 g), light or dark
- 1/4 cup granulated sugar (50 g)
- 1/2 cup smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour (167 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup red and green M&Ms (about 140 g)
- 3/4 cup chocolate chips (135 g)
Instructions
- Preheat the oven to 350°F (180°C). Line cookie trays with parchment paper or silicone baking mats.
- In a large bowl, beat the butter, brown sugar, granulated sugar, and peanut butter until creamy and lump-free.
- Beat in the egg and vanilla extract.
- Add the flour, baking soda, and salt. If the flour is lumpy, sift it first. Mix on low speed, increasing to medium until combined.
- Stir in the chocolate chips and M&Ms by hand, reserving a few to press onto the tops after baking.
- Scoop dough into balls of 1.5–2 tablespoons and place about 2 inches (5 cm) apart on the prepared sheets.
- Bake one tray at a time in the middle of the oven for 9–12 minutes, until the tops look just set. Cool on the tray for at least 10 minutes. Optionally press extra chips and M&Ms onto each cookie while still warm.
Notes
- Peanut Butter: Use commercially prepared smooth peanut butter for consistent texture and results. Avoid natural peanut butter where oil separates.
- Doubling: The recipe doubles easily—use a large bowl.
- Freezing: Freeze unbaked dough balls up to 2 months and bake from frozen, adding 1–2 minutes as needed. Baked cookies freeze up to 2 months; separate layers with wax paper.
- Storage: Store cooled cookies in an airtight container for up to 5 days for best freshness.
- Nutrition: Nutrition shown is an estimate per cookie, assuming 30 cookies total.
Nutrition
Carbohydrates: 18 g,
Protein: 1 g,
Fat: 6 g