Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies

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Your new favorite chocolate and peanut butter dessert. These cookies are loaded with mini M&M’s and mini chocolate chips, and then stuffed with peanut butter. They’re then dipped in milk chocolate, creating the dreamiest cookie combination. You’re gonna love these!

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Four words: I love this recipe!!! As a huge fan of all things chocolate and peanut butter, these may just be the best cookies I’ve ever had. They have just the right amount of peanut butter in them. They’re loaded with mini chocolate chips and mini M&M’s (pro tip: use mini peanut butter M&M’s for extra peanut butter flavor) and then topped with flaky sea salt. Pair all of that with a dipped milk chocolate bottom and it’s a match made in heaven.

I know what you’re probably thinking — why not just make peanut butter cookies the regular way? Aka mixing the peanut butter directly into the dough. And to be honest, from a taste perspective, they’re equally as peanut buttery. However, from a baking and texture standpoint, I like stuffing them better. Mixing peanut butter directly into the dough typically impacts the bake time and texture. It’s super easy to overbake peanut butter cookies and then they end up super dry and crumbly which we do not want.

By stuffing the cookies instead, we get the dreamiest cookies that bake up perfectly every single time. Plus, you can decide how much peanut butter you want in each cookie. I’m telling you, this really is the best recipe.

Read on for the full recipe for these unreal Chocolate Dipped Peanut Butter Stuffed M&M Cookies.

These cookies are truly next level. While they do have quite a few components and require a few rounds of chill time, they’re so easy to make (and SO worth it!).

While I typically choose to use brown butter whenever I can, I really wanted the chocolate and peanut butter to be the stars of the show, so I opted to use regular melted butter in this recipe instead. Plus, we all know how to melt butter, so that makes this recipe easy for everyone! Please be sure to let your butter cool for 10 minutes before you start preparing the dough – this is crucial!

The rest of the dough comes together easily. Since you’re using melted butter, you will need to chill the dough for 1 hour. If you want cookies that bake up beautifully and with some height, you must chill the dough. If you forgo chilling, don’t say I didn’t warn you that your delicious cookies may end up flat.

The peanut butter stuffing is super easy. Simply scoop out dollops of peanut butter and place on a plate or baking sheet lined with wax paper. You will need to freeze your peanut butter dollops as well (~1 hour), so you might as well take the time to chill the dough too!

Once the dough and dollops have both chilled, you’ll simply flatten each dough ball, place the peanut butter inside, and then wrap the cookie dough around it. Bake the cookies and let them cool completely before dipping them in the milk chocolate. After dipping, you’ll need to do one last round of chilling to let those chocolate bottoms set.

Then, you will finally have the most unreal, dreamy cookies. Don’t forget to top them with some flaky sea salt and pour yourself a glass of milk. Pro tip: if reheating, pop them in the microwave for about 10-15 seconds and they will be so gooey and delicious.

Ingredients you’ll need

• Creamy peanut butter
• Unsalted butter 
• All-purpose flour 
• Baking soda
• Salt
• Brown sugar
• Granulated sugar
• Vanilla extract 
• Eggs 
• Mini semisweet chocolate chips
• Mini M&M’s (regular or peanut butter)
• Flaky sea salt
• Milk chocolate chips for dipping (+ vegetable oil / coconut oil)

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls 
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make your new favorite Chocolate Dipped Peanut Butter Stuffed M&M Cookies

Scoop out 12 dollops of peanut butter – each dollop should be ½ tbsp to ¾ tbsp. Place on a baking sheet or plate lined with wax paper and place in the freezer.

Melt 1 cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 3 cups flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup mini M&Ms and ⅔ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 60 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 dough balls. Flatten the dough ball with the palm of your hand, place a frozen dollop of peanut butter in the middle, and then wrap the cookie dough around the peanut butter until it’s fully covered. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 11-13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra mini M&M’s and mini chocolate chips, if desired.

Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt 1¾ cups milk chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.

Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and chill in the fridge or freezer until the chocolate has hardened.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. Before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. For the spoon and level method, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• In order to ensure your cookies have a soft and chewy texture, be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. 
• To prevent having flat cookies, it is key that your eggs are at room temperature and that you let the dough chill for about 1 hour. Chilling the dough helps enhance the flavors and will result in taller, thicker cookies. If you forgo chilling the dough, these cookies will bake up flat.
• Be careful to not overbake your cookies. These cookies are done when the edges are set and a light golden color. The tops will still look wet and not fully set — and that’s what we want them to look like! The cookies will continue to bake on the baking sheet even after you remove them from the oven. If overbaked, you will lose some of the soft texture we’re going for.

FAQs

Can I freeze these cookies?

Absolutely! Store the cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating. I also recommend heating them up in the microwave for a few seconds to make that peanut butter stuffing gooey.

Can I make this dough in advance?

Yes! This dough can be made up to 3 days in advance. I recommend scooping and stuffing the cookie dough balls prior to storing in the refrigerator. If you choose to scoop and store the dough later, you will need to set the cookie dough out to soften for about 30 minutes to 1 hour prior to baking. Since we’re stuffing these cookies, the dough needs to be soft enough to spread and place the peanut butter dollop inside. 

Is it required for the dough to chill?

If you want your cookies to be tall and thick — YES! Since you’re using melted butter for this recipe, you need to give the dough time to chill. Otherwise, the cookies will still be delicious, but flat.

How to store

Store the cookies at in an airtight container for up to 5 days or freeze for up to 3 months. I opt to store the cookies in the fridge because of the chocolate dipped bottoms. However, it’s not required — just keep in mind that the chocolate may melt. If freezing, set the cookies on the counter and let them come to room temperature before eating. Heat them up in the microwave for a few seconds to get that peanut butter nice and gooey.

Without a doubt, these are my new favorite cookies. They’re delicious, full of chocolate and peanut butter, and just hit the spot! If you’re a chocolate and peanut butter dessert lover too, I hope you love these as much as I do.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock