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.
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).
Notes
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.