Mini M&M Peanut Butter Cookies are perfectly portioned – and perfectly delicious! – thick and chewy bites of heaven.
These cookies are so stinking cute I almost hate to eat–
Hooo boy I crack myself up.
Seriously. I loved stuffing these in my mouth. And when I say “them,” I mean roughly a dozen. Okay baker’s dozen. 82 at most. They just go down so easy!
The only thing that gave me any pause while munching? What to call them. Because you see, not only are these cookies mini, but they also use mini M&Ms. So…mini MINI M&M peanut butter cookies? Too much? Too many M’s?
And that all got me thinking about how many M’s could possibly fit in this cookie title.
Magical mini mini M&M cookies.
Mighty magical mini mini M&M cookies.
You see where I’m going, of course. I really just want to say…
This post, shockingly, not sponsored by M&M! I make bad jokes for free.
Let’s get down to cookie business.
OK, enough silliness. Let’s talk cold hard facts. Like how perfect mini M&M peanut butter cookies are for those nights when you want just a little something sweet after dinner, without going TOO much overboard. Or for little hands and fingers and mouths that don’t need a ton of sugar, but just a small kid-sized treat. Or for events with a lot of people and a lot of food, where everyone just nibbles at things and no one wants a full-sized anything…but a mini cookie would be just right.
I could go on.
But let’s take a break to look at more…
Mini M&M Peanut Butter Cookies.
SO MUCH FUN TO GRAB A HANDFUL OF COOKIES!!!
OK OK, more facts. I tested this cookie thoroughly before sharing it, because I wanted to make something very specific: a thick and chewy cookie. Something that would be super satisfying to bite into, despite its diminutive size. To achieve this goal, I used plenty of peanut butter, brown sugar, and an extra egg yolk to make it extra moist. I also chilled the dough before baking, and don’t even think about skipping this step! Chilling the dough helps the cookies to stay tall and thick as you bake them. The result? Deliciously chewy and scrumptious bites of peanut butter cookie.
The mini M&Ms are the perfect size for mini cookies.
If you want to make them extra pretty, you can individually press M&Ms onto the dough balls before baking — which is what I did, purely for photographic fun. But it’s totally not necessary, and they will be just as delicious without that extra effort, and almost as pretty.
Are you convinced yet that you need to try them?
Oh if not, one more very important thing: they freeze like whoah. Just pop them in a plastic zipper bag and place them in the freezer. When you’re ready for a bite, take one out and let it thaw for maybe 5-10 minutes, and boom! Dessert, perfectly portioned!
Am I way too excited about these? Maybe. Am I sorry? No.
Because mmmmm. Cookies.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher or sea salt
- 11 tablespoons unalted butter, at room temperature
- 1¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup mini M&Ms
- In a medium mixing bowl, whisk the flour, baking powder, and salt.
- In the bowl of a stand mixer (or a large mixing bowl if using an electric hand mixer), add the butter, brown sugar, and granulated sugar. Beat until light and fluffy. Add the peanut butter, eggs, and vanilla, and beat until incorporated.
- Add the flour mixture. Beat until just combined. Add the mini M&Ms and beat one more time until just combined.
- Cover the bowl with plastic wrap and refrigerate for a few hours, or overnight, until very cold.
- When ready to bake, preheat the oven to 350.
- Taking between 2 teaspoon and a scant tablespoon of dough, roll out balls of dough. Optional: press mini M&Ms into the top of the dough ball for extra prettiness. Chill for another hour.
- Place a silpat mat or piece of parchment on a cookie sheet, and place dough balls on sheet, a few inches apart. (You'll need to cook in batches - not all the cookies will fit on one sheet. Keep the dough balls in the fridge until ready to use.)
- Bake for about 4 minutes. Rotate pans in oven and bake another 2 minutes, or until cookies are just set, but still appear slightly underdone. Total time will depend on your oven, but do not overbake.
- Remove from oven and let cool on pan for about 5 minutes. Place on wire rack to finish cooling. Make sure your pan is cool before baking another batch.
- Eat and enjoy!
Adapted significantly from Food & Wine.
Need more cookies? Try the Rocky Mountain Chocolate Chip Cookies, with plenty of chocolate and chew!