Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Candy Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • 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

  • 1 cup creamy peanut butter

  • 1/2 cup unsalted butter, softened

  • 3/4 cup brown sugar, packed

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup candy-coated chocolate pieces (like M&M’s)

 

  • 1/2 cup semi-sweet chocolate chips (optional)


Instructions

  • Preheat & Prep – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Mix Wet Ingredients – In a large mixing bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.

  • Add Egg & Vanilla – Beat in the egg and vanilla extract until well combined.

  • Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt.

  • Mix It All Together – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  • Fold in Candy – Gently stir in the candy-coated chocolates and chocolate chips (if using).

  • Scoop & Shape – Using a cookie scoop or spoon, drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

  • 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.

 

  • Cool & Enjoy – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


Notes

  • For extra crunch, use chunky peanut butter instead of creamy.

  • Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.

 

  • Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.