Description
Soft, chewy peanut butter cookies loaded with red, pink, and white Valentine’s M&M’s. Easy to make, kid-friendly, and ready in under 30 minutes.
Ingredients
Units
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- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/3 cups Valentine’s M&;M’s, divided
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter, sugars, and peanut butter in a large bowl using a hand mixer or stand mixer. Beat for 1–2 minutes, until light, smooth, and fluffy.
- Add the egg and vanilla, then mix just until fully combined and creamy.
- Mix in the dry ingredients — flour, baking soda, and salt — on low speed until no dry streaks remain. Do not overmix.
- Fold in the Valentine’s M&M’s, reserving about ⅓ cup for topping the cookies after baking.
- Scoop the dough into 1½-tablespoon portions and place them 2 inches apart on the prepared baking sheet.
- Bake for 11–13 minutes, until the edges are set and lightly golden but the centers still look soft.
- Press extra M&M’s on top of each cookie immediately after removing from the oven for a bright, festive finish.
- Cool for 5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Notes
- Do not overbake — cookies will continue to set as they cool.
- Dough can be chilled for up to 24 hours if needed.
- Baked cookies freeze well for up to 2
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert | Holiday
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 13 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 22 mg