Peanut Butter M&M Cookies for My Kitchen, My World

July 28, 2010

Each month, the My Kitchen, My World group cooks dishes from a different country. For July, in honor of Independence Day, Andrea of Nummy Kitchen selected the USA. Melting pot that this country is, this was an interesting one to think about.

I settled on peanut butter cookies, and none other than the recipe that I grew up with. Somewhere along the line in my years of making these, I started adding one of America’s favorite candies: M&Ms. Chocolate chips are a good addition too, but there’s something about that crunchy, colorful candy coating along with this thin, crunchy, peanut buttery cookie.

But I have to say, every time I open a bag of M&Ms, I’m surprised and dismayed by the blue ones. Yes, I know they’ve been around for quite a while, and I’m sure some youngsters don’t know any different, but I haven’t bonded with them. I’m all about the different flavors of M&Ms though – have you tried the pretzel ones yet? If you like sweet and salty, give them a try!

Back to the cookies, when I was little, we mixed cookies by hand with a wooden spoon. I used my stand mixer to make these, but I did use my favorite measuring cup, which I’ve had forever. I always use Skippy peanut butter, sometimes creamy, sometimes super chunk. I added a little salt, which wasn’t part of the original recipe. I wonder if they don’t need it because of the salt in the peanut butter, but it didn’t seem to hurt.

I’m sure there will be quite a melting pot of recipes this month, so be sure to check out what the others have made. There will be a roundup post on My Kitchen, My World on the last day of the month.

Peanut Butter Cookies

source: My mom

1 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 cup peanut butter (creamy or chunky)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
2 cups (12 oz bag) plain M&Ms, divided

Sift together baking soda, baking powder, salt, and flour. Cream butter until light and fluffy. Add brown and granulated sugar and mix until combined. Beat in eggs and then peanut butter. When thoroughly combined, add sifted dry ingredients and mix until combined. Gently stir in 1 cup of M&Ms.

Form into walnut-sized balls and flatten with a fork, making a criss-cross pattern. Leave at least 2 inches of space between the flattened cookies. Press a few M&Ms onto the top of each cookie (add as many as needed, depending on how many are already mixed into the cookie). If you do it right, you’ll have a handful left over for snacking!

Bake at 375º F approximately 10 minutes, rotating the cookie sheets halfway through baking. Cookies should be lightly browned. These are a crisp cookie, and the browner they get, the crisper they are.


  1. The blue M&Ms are new? Can you tell I don’t know a thing about M&Ms??? They look pretty in the cookies. I love your measuring cup…I have my grandmothers’ and my great-grandmothers’ measuring cups, spoons, rolling pins, mixing bowls, etc. as no one wanted them when they passed on as they “had their own” and weren’t interested…I was delighted and I use them all the time and remember the people they belonged to, such fun. These look pretty American to me!

  2. Your cookies sound delicious! I am not a fan of the blue M&Ms either. I really miss the light brown ones.

    • Yes! What was wrong with having dark brown and light brown?

  3. I had to stop and stare at your cup of peanut butter. Its making my mouth water…..

  4. Ps. I saw some peanut butter strawberry m&m’s here in Houston. I am ridiculously afraid of their next flavor. You seem like a seasoned m&m eater, would you dare try those?

    • Seasoned M&M eater! I would give the pb & strawberry ones a try, but I’m skeptical about how good the strawberry part would be. I tried coconut ones and they were pretty tasty.

  5. I liked the tan M&M’s–remember those? I think they got rid of those about when they went with blue.

    I always try all new flavors they come out with.

    Love your old measuring cup. And those are definitely fun, classic cookies.

  6. Peanut butter cookies with M&Ms? YUM! We were in Las Vegas for a wedding earlier this year and had a lot of fun checking out a four-level M&M store there. I picked up some yummy coconut M&Ms.

  7. LOVE peanut butter cookies. They are my favorite of all time! Great pick. I simply cannot keep up with the M&M colors anymore. It seems they change constantly. This is my first time in the MKMW group and USA was hard for me! I’m excited about cooking with you all and making some new and different dishes!!

  8. What a perfect choice! I can’t think of anything more American than peanut butter and M&Ms! I’m so glad you were able to relive memories of your childhood with this one.

  9. Nothing more American than PB. Born and bred in the USA. and then making them into cookies brings back lots of childhood memories. Great pick for USA.

  10. I’m sorry this response is SO late.

    I love m&m’s-a few years ago, my favorite was the crispy m&m’s-but I do love the pretzel ones now!!!!

    Your cookies look so good!!!! YUMMY!!!!

  11. Jill, these look amazing – and who could resist peanut butter with M&Ms?

  12. Mmmm, looks like the Subway cookies, but with peanut butter? Awesome.

  13. Love the M&Ms! Although I agree – blue ones are not that attractive. 🙂 What a wonderful recipe – I’ll have to grab some M’s at the store this weekend. Everyone loves the PB&C – in any form!

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