Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies bring together three classic cookie flavors! Chewy oatmeal cookies are packed with creamy peanut butter and loaded with M&Ms candies in this easy cookie recipe.

These M&M cookies are perfect if you’re feeling indecisive.

Can’t decide whether to make Peanut Butter Cookies or a batch of Oatmeal Cookies? This Peanut Butter Oatmeal M&M Cookies recipe lets you have both.


Peanut Butter Oatmeal M&M Cookies

A generous portion of colorful M&Ms puts these sweet, chewy cookies over the top. The candy coated chocolate pairs perfectly with the irresistible creamy peanut butter taste in every bite. Once you try them, I think you’ll agree these are the BEST M&M Cookies for peanut butter fans!

Ingredients for oatmeal cookies with peanut butter and M&M's.

What do I need?

The ingredients for this Peanut Butter Oatmeal Cookie recipe are simple:

  • Butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Quick oats
  • Peanut butter
  • Baking soda
  • Salt
  • M&M candies

What kind of peanut butter is best for cookies?

I recommend using shelf stable creamy peanut butter for making these oatmeal cookies. It should be soft and smooth so it’s easy to incorporate in the batter. You can use crunchy peanut butter to give your cookies a nutty texture, but it will need to be softened in the microwave for a few seconds first.

Natural peanut butter (the kind you have to refrigerate) doesn’t work well in this recipe. The oils separate from the nut butter causing cookies to become crumbly and greasy.

Process shots for Peanut Butter Oatmeal M&M Cookies.

Do I have to chill this oatmeal cookie dough?

Chilling the dough before baking is strongly suggested. It makes the sticky dough easier to work with and creates softer, chewier cookies that don’t spread too much.

After mixing together the dough ingredients, cover the mixing bowl with plastic wrap. Place it in the refrigerator for a minimum of one hour, but if you have time, chilling it for 2-3 hours is even better!

Are these cookies crunchy or soft?

These Peanut Butter Oatmeal M&M Cookies are soft baked, not crunchy. Keep them soft and delicious by storing them in an airtight container for up to 2 days.
And to keep them soft, store a slice of bread in the container with the cookies. This kitchen hack works to keep brown sugar soft, too!

Peanut Butter Oatmeal Cookies with M&M's

Can I freeze them?

Yes, peanut butter oatmeal cookies keep beautifully in the freezer! You can also freeze the dough before baking.

Here’s my favorite technique for freezing cookie dough:

  • Scoop and roll the dough into 2-inch balls. Let the balls of cookie dough freeze until solid, then transfer them to a freezer bag for longer storage.
  • Then when you’re ready to bake fresh cookies, you can put the frozen balls of dough right on the baking sheet and pop them in the oven.
  • No need to thaw these first! Just add a minute or two of extra baking time and you’re good to go.
Cookies with peanut butter, oatmeal and M&M candies.

Peanut Butter Recipes

The nutty sweetness of peanut butter and rich creamy flavor are delicious in all kinds of sweets, treats and sandwiches.

If you like today’s peanut butter cookies recipe, you’ll flip for these plain Peanut Butter Oatmeal Cookies too. Or give these Peanut Butter Brownies a try instead!

Want a quick peanut butter cookie? Then these 3 Ingredient Peanut Butter Cookies are for you.
Know someone watching their sugar, then they’ll appreciate when you make them these 3 Ingredient Sugar Free Peanut Butter Cookies!

Few peanut butter lovers can resist a homemade Chocolate Peanut Butter Pudding Cake when it shows up on the dessert table. Whenever I make my Peanut Butter Chocolate Lava Cake Recipe it disappears in record time too.

Bored with your regular ol’ PB&J sandwich? This Peanut Butter Cucumber Sandwich is an unusual pairing that’s surprisingly delicious! For a more familiar peanut butter recipe for your lunch box, you can’t go wrong with an old-fashioned Fuffernutter Sandwich.

Cookie Recipes

Once you’ve had your fill of Peanut Butter Oatmeal M&M Cookies (as if!), make your way through our archives to find more fabulous and easy cookies your whole family will love!

A bite taken out of an oatmeal cookie with M&M's and peanut butter.

You’ll enjoy a combination of three classic cookies in every bite of these Oatmeal Cookies packed with peanut butter and M&M’s!

Peanut Butter Oatmeal M&M Cookies


Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies bring together three classic cookie flavors! Chewy oatmeal cookies are packed with creamy peanut butter and loaded with M&Ms candies in this easy cookie recipe.
Course Cookies, Dessert
Cuisine American
Keyword cookies, M&M Cookies, Peanut Butter Oatmeal Cookies, Peanut Butter Oatmeal M&M Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration 2 hours
Total Time 2 hours 30 minutes
Servings 30 cookies
Calories 233kcal
Author Lynne Feifer


  • Mixing bowls
  • Mixer
  • whisk
  • silicone spatula
  • baking sheets
  • parchment paper
  • tablespoon
  • wire cooling rack


  • 1 ½ cups unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 cups quick oats
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup plain M&Ms


  • In a large mixing bowl combine butter and sugars, and beat with a mixer until smooth and creamy. Add the eggs, and mix until well combined. Scrape down the bottom and sides, and add peanut butter and vanilla. Mix on low until combined.
  • In a medium mixing bowl, whisk together the flour, oats, baking soda, and salt. Gradually add to the wet ingredients while beating on low until just combined. Mix in the M&Ms.
  • Because the batter will be thick and a little sticky at this point, it is recommended that you refrigerate the dough for at least 2 hours (but 3 hours is better). You can also place the batter into the freezer for an hour.
  • When ready to bake the cookies, preheat oven to 350°F. Prepare 2 cookie sheets by lining them with parchment.
  • After chilling, the dough will resemble playdough and should not be sticky. Using 2 tablespoonfuls of dough, roll into 2-inch balls. Place the dough balls onto the prepared baking sheets at least 2 inches apart. Do not press down on the dough. In between batches, place the dough into the refrigerator to keep it cold.
  • Bake for 10-12 minutes. The cookies will have a very soft center, but once cooled, they will set and the inside with be soft and chewy. Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring to a wire rack.


Serving: 1cookie | Calories: 233kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 122mg | Potassium: 86mg | Fiber: 1g | Sugar: 11g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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