These egg-free Peanut Butter M&M Cookies are made with creamy peanut butter, confectioner's sugar, and other basic ingredients. These cookies require no chilling and are easy to make.
These peanut butter cookies have Valentine's Day M&M's but the colors can be swapped out for other holiday M&M's such as Easter, Halloween, or Christmas candies to match the season.
Ingredients in Peanut Butter M&M Cookies
The ingredients for these homemade peanut butter M&M's cookies are simple and easy to work with. These cookies are egg free and are thick and chewy.
- creamy peanut butter
- all-purpose flour, spooned and leveled
- powdered sugar
- baking powder
- baking soda
- vanilla extract
- M&M's, Valentine's Day, or other holiday M&M's
How to Make Egg-free Peanut Butter Cookies
Preheat the oven and prepare the cookie sheets - Preheat the oven to 350ºF and line the cookie sheets with parchment paper.
Cream the peanut butter and sugar - Cream the creamy peanut butter together with the powdered sugar. It will be thick.
Combine the dry ingredients - In a separate bowl combine the all-purpose flour, baking powder, and baking soda.
Beat in half the milk - Add 2 tablespoons of milk to the peanut butter mixture and add half of the flour mixture. Mix until combined.
Add the remaining ingredients - Repeat with the remaining flour and milk and combine until a soft cookie dough.
Add the candies - Stir in the M&M's.
Scoop the cookie dough - Scoop by one and half tablespoons or use a #40 cookie scoop and place them two inches apart on the cookie sheets. Flatten the cookies out slightly.
Add extra M&M's - Press additional M&M's into the tops of the cookies.
Bake - Bake for 12-13 minutes.
Cool - Remove from the oven and cool on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Peanut Butter Cookie Variations
These egg-free peanut butter cookies can be made other mixins other than M&M's such as:
- chopped peanuts
- semisweet chocolate chips
- white chocolate chips
- Reese's Pieces
These cookies can also be made without any add-ins and made just like classic peanut butter cookies with the classic imprint on top of the cookies. To do this, use the tines of a fork to create a crisscross imprint on top of each cookie before baking.
Tips for Making Peanut Butter Cookies
Spoon and level the flour - By scooping the flour directly out of the container or bag it will cause you to use up to 50% more flour than what the recipe actually needs.
To do the spoon and level method, fluff the flour and use a spoon to scoop it into the measuring cup. Using the back of a knife or the handle of the spoon, scrape off the excess flour.
Use the right peanut butter - For this recipe, regular creamy butter is used. Avoid using natural peanut butter because it lacks oil in the container and the oil in regular peanut butter will create a creamier cookie.
Let them sit - These Peanut Butter M&M Cookies will be very soft when they come out of the oven. Let them sit for 10 minutes before transferring them to a wire rack to cool. Touching them when they are hot out of the oven will cause them to crumble and fall apart. They need time to cool.
- 1 cup peanut butter, creamy
- 1 cup all-purpose flour, spooned and leveled
- ½ cup powdered sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- 1 cup M&M's, plus extra for topping
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Cream the creamy peanut butter together with the powdered sugar and the vanilla extract. It will be thick.
- In a separate bowl combine the all-purpose flour, baking powder and baking soda.
- Add 2 tablespoons of milk to the peanut butter mixture and add half of the flour mixture. Mix until combined.
- Repeat with the remaining flour and milk and combine until a soft cookie dough.
Stir in the M&M's.
- Scoop by one and half tablespoons or use a #40 cookie scoop and place them two inches apart on the cookie sheets.
- Press additional M&M's into the tops of the cookies. Flatten the cookies out slightly.
- Bake for 12-13 minutes.
- Remove from the oven and cool on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely.
It's important to use the spoon and level method for these cookies to reduce the amount of flour that is used.
Avoid using all-natural peanut butter in these cookies as the lack of oil in the ingredients will make these cookies very dry.
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Serving Size:1 cookie
Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 61mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 3g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.