I love a great cookie even better when that cookie is gluten-free! Easy peanut butter M&M cookies are gluten-free and a fantastic chewy cookie! The peanut butter helps add flavor and texture. The M&Ms are both beautiful and delicious. Most people have no clue these are gluten-free, which is a huge win!
Peanut butter and chocolate are one of my favorite combinations. As a self-proclaimed peanut butter lover, these cookies are best! The salty peanut butter, along with the smooth chocolate, yeah, so good. Good luck only eating one!
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Cookie Ingredients
- Creamy Peanut Butter
- Butter
- Granulated White Sugar
- Light Brown Sugar
- Large Egg
- Gluten-Free Flour - I love Bob's Red Mill 1 to 1 Gluten Free Flour
- Baking Soda
- Plain chocolate m&m's
- Mini m&m's
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a stand mixer bowl with a paddle attachment or a hand mixer, cream the softened butter and the peanut butter together. Mix until you can no longer see any pieces of butter.
Next, add white granulated sugar and brown sugar. Mix until the mixture is fully combined. It takes about two minutes.
Add in the eggs, one at a time.
In a small bowl add the gluten-free flour, baking soda, and salt. Use a fork to whisk all the dry ingredients.
Add the flour mixture to the butter mixture and mix until combined.
Fold the M&Ms into the cookie batter.
Place a sheet of parchment paper or a Silpat nonstick baking mat on a baking sheet, and scoop out 12 equal cookie dough balls. I love to use a large cookie scoop for this job. However, an ice cream scoop or two spoons will also get the job done.
Next, take each peanut butter cookie dough ball and dip the top of the cookies into mini m&m's. The cookie dough balls will be soft and squishy, so you need to be a bit careful with this step. Place the cookie dough ball back on the cookie sheet with the mini m&m side up.
Bake the cookies in a 325 degree F oven for 15 minutes. Do not overbake. Allow the cookies to rest for five minutes, and then transfer to a wire rack to cool. Overbaked cookies will be less chewy and more crunchy. Still delicious and great on ice cream. Ask me how I know this.
Cookie Variations
- M&Ms - Try peanut butter M&Ms to up your peanut butter flavor.
- Reese Pieces - Dip the cookie dough balls into Reese’s Pieces.
- Butterfinger Pieces - Chop up a Butterfinger candy bar and dip the cookie dough balls into the candy.
FAQs
You can if that is all you have. However, smooth peanut butter is a better choice. You need the peanut butter to help hold the gluten-free cookies together and to add moisture.
I have used natural peanut butter in cookies before. It is hard to resist the simple ingredients. The trick is to use a hand electric mixer with one beater attached and make sure the natural peanut butter is fully combined with zero oil - peanut separation.
Yes! Before going on a gluten-free diet, I made these cookies all the time with all-purpose flour. They are so good!
More Gluten Free Cookie Options
You love this recipe and want another gluten-free cookie option in your life. Enter stage left, Monster Cookies! Made with both old-fashioned and quick oats and also gluten-free! It is similar to the peanut butter M&M cookie but uses oats, eggs, and no flour. It is another perfect cookie recipe!
Recipe
Easy Peanut Butter M&M Cookies
Equipment
- Stand Mixer or Hand Mixer
- Cookie Scoop
Ingredients
- 1 cup butter - softened
- 1 cup peanut butter
- 1 cup white granulated sugar
- 1 cup light brown sugar - packed
- 2 large eggs
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain chocolate m&m's
- 1 cup mini m&m's
Instructions
- Preheat the oven to 325 degrees F.
- In a large stand mixer bowl with the paddle attachment, cream the softened butter and peanut butter together.
- Add the brown sugar and white sugar and mix until fully blended.
- Add eggs, one at a time and mix until fully incorporated.
- In a medium bowl, add the flour, baking soda and salt. Whisky the dry ingredients until combined. Add the flour mixture into the wet ingredients and mix until just combined.
- Fold in the plain chocolate m&m's.
- On a baking sheet, place a parchement paper, or a slipmat on the baking sheet.
- With a cookie scoop, scoop out 12 cookie dough balls. Then dip the tops of the cookies into a small bowl or mini m&m's. Place the dipped cookie dough balls back on the baking sheet.
- Bake the cookies in a 325 degree F oven for 12 - 15 minutes, or until the bottoms start to turn a golden brown. Allow cookies to cool a bit when you first take out the cookie sheet. After about five minutes you can transfer the cookies to a wire rack to cool.
- Once the cookies are completely cooled, store them in an airtight container. If you are interested in keeping some cookies for later, place the cooled cookies in a freezer bag and place them in your freezer. Fresh cookies will keep for four days or in the freezer for up to three months.
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