M&M cookies are happiness in cookie form. Soft. Chewy. Buttery. Packed with colorful candy and chocolate chips. No chilling. 20 minutes. Make a double batch. They vanish fast.
Ingredients
Makes 24-30 cookies.
1 cup (230g) unsalted butter, softened
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
2½ cups (310g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup M&Ms (plus extra for topping)
½ cup chocolate chips (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Step 2: Cream Butter & Sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla.
Step 3: Mix Dry
Whisk flour, baking soda, and salt. Gradually add to wet mixture. Mix until just combined.
Fold in M&Ms and chocolate chips (if using). Reserve some M&Ms for topping.
Step 4: Scoop & Top
Scoop 1.5-tablespoon dough balls onto baking sheets (2 inches apart). Press extra M&Ms on top.
Step 5: Bake
Bake 10-12 minutes until edges are lightly golden (centers will look soft).
Step 6: Cool & Serve
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve with milk. Watch them disappear.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 24-30 cookies | Difficulty: Easy
Storage Notes
Airtight container: 1 week at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2-3 minutes). These stay soft for days. Perfect for lunchboxes and cookie swaps.
Snickerdoodles are cookie jar royalty. Soft. Chewy. Buttery. Rolled in cinnamon sugar. That signature crackly top. One batch. Gone in a day. Make two.
Ingredients
Makes 24-30 cookies.
For the Dough:
1 cup (230g) unsalted butter, softened
1½ cups (300g) granulated sugar
2 large eggs
2 tsp vanilla extract
2¾ cups (345g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
For the Cinnamon Sugar Coating:
¼ cup (50g) granulated sugar
2 tbsp ground cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Step 2: Cream Butter & Sugar
Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla.
Step 3: Mix Dry
Whisk flour, cream of tartar, baking soda, and salt. Gradually add to wet mixture. Mix until just combined.
Step 4: Coat & Bake
Mix coating ingredients. Roll dough into 1-inch balls. Roll in cinnamon sugar.
Place on baking sheets (2 inches apart). Bake 10-12 minutes until edges are set and tops are crackly.
Step 5: Cool & Serve
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve with a tall glass of milk.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 24-30 cookies | Difficulty: Easy
Storage Notes
Airtight container: 1 week at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2-3 minutes). These cookies stay soft for days. No refrigeration needed.
There are peanut butter cookies, and then there are these peanut butter cookies—the ones you dream about, the ones that disappear from the cookie jar in a flash, the ones that make everyone ask for the recipe.
This is that recipe. These cookies are everything you want: incredibly soft and chewy in the middle, with slightly crisp edges and that classic crisscross pattern on top. They’re loaded with real peanut butter flavor, perfectly balanced with just the right amount of salt to make the sweetness sing.
Ingredients
Yields about 24-30 cookies.
For the Peanut Butter Cookies:
1 ¼ cups (155g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar (plus extra for rolling)
½ cup (100g) light brown sugar, packed
¾ cup (190g) creamy peanut butter (not natural-style)
1 large egg, at room temperature
1 teaspoon vanilla extract
Optional Add-Ins:
½ cup chocolate chips
½ cup chopped peanuts
Flaky sea salt for sprinkling
Step-by-Step Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Add Peanut Butter, Egg, and Vanilla:
Add the peanut butter and beat until well combined and smooth.
Add the egg and vanilla extract, and beat until incorporated. Scrape down the bowl again.
5. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
If using chocolate chips or chopped peanuts, fold them in now.
6. Shape the Cookies:
Place about ¼ cup of granulated sugar in a small bowl for rolling.
Scoop tablespoon-sized portions of dough (about 1.5 tablespoons) and roll into balls.
Roll each ball in the sugar until coated, then place on the prepared baking sheets, spacing about 2 inches apart.
Using a fork, create the classic crisscross pattern: gently press the fork in one direction, then press again perpendicularly. This flattens the cookies slightly and creates that iconic look.
7. Bake:
Bake for 10-12 minutes, until the edges are lightly golden and set. The centers will still look soft and slightly underdone—that’s perfect.
Let the cookies cool on the baking sheet for 5-10 minutes. They will continue to set as they cool.
If desired, sprinkle with flaky sea salt immediately after removing from the oven.
Transfer to a wire rack to cool completely.
8. Serve:
Serve at room temperature with a cold glass of milk. Store leftovers in an airtight container.
Store peanut butter cookies in an airtight container at room temperature for up to 5 days. Place a slice of white bread in the container to keep them extra soft—the cookies will absorb moisture from the bread.
Can You Freeze the Dough?
Absolutely! This is my favorite make-ahead trick. Scoop the dough into balls, roll in sugar, and place on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Fresh cookies anytime!
Freezing Baked Cookies:
Baked peanut butter cookies freeze beautifully. Place them in a single layer in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature.
Make-Ahead Dough:
The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for 10-15 minutes to soften slightly before scooping and rolling.
