Santa's Favorite Peanut Butter M&M Cookies are thick, soft, and chewy! Loaded with peanut butter, M&Ms, and gooey milk chocolate chips! A crowd-pleasing cookie recipe that's loved equally by kiddos and adults!
1cup (227 grams) unsalted butter, at room temperature
1cupcreamy peanut butter, at room temperature
2teaspoonspure vanilla extract
1and 1/2 cups dark brown sugar, packed
2largeeggs, at room temperature
1large egg yolk, at room temperature
2 and 1/2cups (300 grams)all-purpose flour
1 and 1/2teaspoonsbaking powder
1 and 1/2cupsholiday M&Ms, plus extras for decorating
1cupsemi-sweet or milk chocolate chips, plus extras for decorating
1teaspoongranulated sugar, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy. Add in the peanut butter and beat until well combined.
Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
Add in the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla. Turn mixer off.
Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
Fold in the holiday M&Ms and chocolate chips and mix until just combined.
Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper.
Using a large cookie scoop, divide the dough into 3-tablespoon sized balls, and place onto prepared baking sheets, leaving about 3-inches between each ball of dough for spreading. Lightly press down on each ball of cookie dough, this will help them spread evenly.
Bake for 12 to 13 minutes, or until the edges are golden and the centers have set. Press extra chocolate chips and M&Ms on top of warm cookies, and sprinkle with sugar.
Cool cookies on the baking sheet for 15 minutes, before transferring them to a cooling rack.
Be sure not to pack your flour! To measure correctly, first fluff your flour up in the bag, then lightly spoon the flour into the measuring cup until it's overflowing, then use the flat edge of a knife to level it off. Packed flour will cause the cookies to come out puffy!