Mini peanut butter M&M cookies are the perfect bite-size treat for peanut butter lovers! These tiny cookies are soft, gluten-free, and are ready in less than 30 minutes.
Flourless peanut butter cookies are the perfect treat to make when you're looking for a quick homemade dessert. I used my classic recipe as the base for this bite-size version and filled them with mini M&M's candies. They're the perfect treat for peanut butter fans!
The dough comes together with just a handful of ingredients. Plus, it needs no chilling time beforehand - your cookie dough is ready to go straight in the oven after mixing.
These cookies are small - about one or two bites each. Perfect for a tiny treat after dinner, or enjoying a handful at a time (we won't tell)! They turn out soft, tender, and filled to the brim with peanut butter flavor.
Serve these mini cookies any time you're looking for a quick homemade cookie recipe. They're so easy to make that the kids can help! Perfect for holiday cookie trays, after school treats, or movie night at home. These cookies are also gluten-free and dairy-free.
Ingredients and substitutions
- Peanut butter - Store-bought creamy peanut butter works best in this recipe (I used JIF brand). Crunchy peanut butter would also work. I do not recommend using natural/homemade peanut butter in this recipe - the dough turns out dry and does not hold together well.
- Sugars - I used a combination of granulated sugar and brown sugar for added depth of flavor. But, all granulated sugar will work if needed.
- Egg - You'll need one room temperature large egg. To bring your egg to room temperature quickly, place your whole egg (in the shell) in a cup and cover in hot tap water. Your egg will come to room temperature in minutes.
- Mini M&M's candies - Can be substituted with mini chocolate chips. Or, omit them entirely to make plain peanut butter cookies. If using regular size M&M's candies, I suggest making larger cookies (double the size). Otherwise, the larger candies can cause your mini cookies to fall apart.
- Vanilla extract - Adds flavor to he cookies.
- Baking soda - Make sure you grab the baking soda, not baking powder. They react differently in baking recipes and are not interchangeable.
- Salt - Enhances the flavor of the cookies.
Tips and tricks
Crumbly dough - Once mixed, your dough may look a little crumbly, but it should hold its shape when pinched between two fingers (or rolled into a ball).
Use a cookie scoop - I highly recommend investing in a set of cookie scoops if you're frequently baking cookies. This helps ensure your cookies turn out evenly sized, which not only looks nice but also helps them bake up evenly in the oven. I prefer OXO cookie scoops.
Room temperature ingredients - Room temperatures ingredients mix to create a consistent, creamy, and even dough. When beaten, the eggs and peanut butter form an emulsion, which traps air in the dough. This turns into a soft, even, perfectly baked cookie.
Parchment paper - Using parchment paper helps prevent your cookies from spreading too much while baking. Greasing your baking sheet guarantee your cookies spread more than they should, so I always suggest parchment paper (or a reusable baking mat) instead.
Cookies still spreading too much? - Refrigerate your dough for up to 30 minutes, then scoop and bake. Or, place your prepared cookie dough balls (on the baking sheet) into the refrigerator for 10 minutes just before baking. Cold dough spreads less in the oven.
Frequently asked questions
Yes, cookie dough can be refrigerated for 3 days in a sealed container (or wrapped in plastic). Bring it to room temperature for a few minutes before rolling into balls if your dough is too stiff to work with.
Yes, peanut butter cookie dough can be frozen for up to 3 months in a sealed, freezer-safe container. Or, form your dough into a disc, wrap in plastic, and place in a freezer-safe plastic bag.
Peanut butter cookies will keep for up to 5 days in a sealed container at room temperature. To elongate your cookie shelf life, add a slice of bread to the cookie container. Replace the bread as needed (it will get stale as it helps keep your cookies fresh).
Yes, baked cookies can also be frozen for up to 3 months in a freezer-safe container. To thaw, set them on the counter and allow them to come to room temperature. This can take between 30 to 60 minutes.
Mini Peanut Butter M&M Cookies
- 1 cup (270 g) smooth peanut butter
- ½ cup (99 g) granulated sugar
- ¼ cup (53 g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini M&M's candies
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper and set aside. (I do not recommend using a greased baking sheet for this recipe - the cookies will spread too much.)
- In a large bowl, add peanut butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamed and fluffy, about a minute. Add egg, vanilla, baking soda, and salt, mixing until well combined, about a minute. Last, stir in your mini M&M's.
- Scoop dough using a small cookie scoop (2 teaspoons of dough) or portion dough into 32 small balls. Place 2 inches apart onto prepared baking sheet.
- Bake for 8 to 9 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely (your cookies will be very tender straight from the oven and are much easier to handle when cooled).
- Baked cookies will keep for 5 days in a sealed container at room temperature. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag.
- I do not recommend using natural/homemade peanut butter for this recipe (the type that separates as it sits). Your dough will turn out dry and the cookies will not hold together well.
- If using regular size M&M's candies, I recommend making larger cookies (double the size). Regular M&M's can cause smaller cookies to fall apart when baked.
- Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!