Peanut butter M&M cookies

Hi guys, just a quick side note before we get into the recipe. Feel free to add as many M&Ms as you like! My mom restricted me to 4 packets, as that’s all she bought, because that’s what the recipe required. She likes sticking to recipes, she’s not very adventurous when it comes to baking. In fact, she hasn’t baked anything since 2008 and that doesn’t even count because it was premixed muffins. Yes, this is us hinting at her to bake something.

I got this recipe from

Anyway let’s get started.

You will need

2 baking trays lined with baking parchment




200g M&Ms
200g salted pretzels, broken in to pieces – we made them without the pretzels
200g unsalted butter, softened
200g smooth peanut butter
300g caster sugar
1 large egg
325g self-raising flour

Optional: a splash of milk if the mixture is a bit too stiff


Preheat the oven to 180c and line two baking trays with greaseproof paper. In a bowl cream the butter and sugar together until smooth, then add the peanut butter and mix until combined. Next, add the egg and mix.

Gradually add the flour until well combined, adding a splash of milk if the mixture is too stiff.

Stir through the M&Ms and crushed pieces of pretzel.

Use your hands to mould the mixture into a ball of dough. (Try very hard not to just take a huge bite out of your dough ball at this stage!) Transfer the dough to a piece of cling film and allow to refrigerate for 30 minutes.

Break the dough in to 10 balls and squish down slightly on a baking tray, leaving lots of room for them to spread. Bake for 10-12 minutes and transfer to a wire rack to cool. Our cookies were a bit bigger so they took exactly 18 minutes till they were ready. Eat them when still warm with a glass of yummy milk and a side of leftover M&Ms.

I wasn’t expecting the cookies to be this huge. These cookies could be used as Halloween costume face masks, they’re the perfect size. I’m just kidding of course.

Hope they taste amazing!


Stella & Bee

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