Short Description
Peanut Butter Candy Cookies are the perfect treat for peanut butter lovers. These soft, chewy cookies are packed with peanut butter flavor and studded with colorful candy-coated chocolates for an extra sweet crunch. They are easy to make and great for holidays, bake sales, or everyday indulgence.
Why You’ll Love This Recipe
- Perfect balance of sweet and salty flavors
- Soft and chewy texture with a delightful crunch from candy pieces
- Easy to make with simple pantry ingredients
- Great for parties, gifting, and holiday baking
- Customizable with different candies and mix-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Peanut butter (creamy or chunky)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Candy-coated chocolates (such as M&M’s)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a separate large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in candy: Gently stir in the candy-coated chocolates.
- Shape the cookies: Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
Variations
- Chocolate Lovers: Add chocolate chips or drizzle melted chocolate over the cooled cookies.
- Nutty Crunch: Stir in chopped peanuts or walnuts for extra texture.
- Festive Touch: Use holiday-themed candy-coated chocolates for seasonal baking.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Oatmeal Twist: Mix in 1/2 cup of rolled oats for a heartier cookie.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months.
- Reheating: Warm cookies in the microwave for 10-15 seconds to restore their soft texture.
FAQs
How do I keep these cookies soft?
Store them in an airtight container with a slice of bread to help retain moisture.
Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter adds a bit more texture to the cookies.
What kind of candy works best for these cookies?
M&M’s, Reese’s Pieces, or chopped peanut butter cups work great.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days before baking.
Can I freeze the cookie dough?
Yes, freeze pre-portioned dough balls and bake from frozen, adding an extra minute to the bake time.
Do I need to chill the dough before baking?
Chilling isn’t required but can help prevent spreading if your kitchen is warm.
Can I substitute butter with margarine?
Yes, but butter provides better flavor and texture.
How do I make these cookies dairy-free?
Use dairy-free butter and check that your candy is dairy-free.
What if I don’t have brown sugar?
You can substitute with granulated sugar, but the cookies may be slightly less chewy.
Can I make these cookies smaller or larger?
Yes, adjust the baking time accordingly—smaller cookies need less time, larger ones need more.
Conclusion
Peanut Butter Candy Cookies are a fun and flavorful treat that everyone will love. Whether you enjoy them fresh out of the oven or save some for later, these cookies are a perfect blend of peanut butter goodness and sweet candy crunch. Try different variations to make them your own and share them with family and friends!
PrintPeanut Butter Candy Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy peanut butter cookies are loaded with colorful candy-coated chocolates, making them a fun and delicious treat for any occasion. They’re easy to make and perfect for parties, bake sales, or just because you’re craving something sweet!
Ingredients
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1 cup creamy peanut butter
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1/2 cup unsalted butter, softened
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3/4 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup candy-coated chocolate pieces (like M&M’s)
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1/2 cup semi-sweet chocolate chips (optional)
Instructions
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Preheat & Prep – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Mix Wet Ingredients – In a large mixing bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.
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Add Egg & Vanilla – Beat in the egg and vanilla extract until well combined.
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Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt.
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Mix It All Together – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in Candy – Gently stir in the candy-coated chocolates and chocolate chips (if using).
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Scoop & Shape – Using a cookie scoop or spoon, drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake – Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will set as they cool.
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Cool & Enjoy – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra crunch, use chunky peanut butter instead of creamy.
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Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.
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Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
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