These mini peanut butter cookies tick all the boxes for any cookie lover. These bite-sized cookies are soft, chewy, and packed with peanut butter flavor, thanks to the addition of mini peanut butter M&Ms in the cookie dough. Eat them warm for a trip to cookie Heaven!
Is there anything better than cookies? No, the answer is no. While pies, cakes, and other fancier sweets have their place for so many events or dinners, cookies are always a guaranteed winner. You never have to wonder if they’re suitable for that upcoming event!
I love making cookies of all kinds, but some of my favorites are peanut butter cookies. The flavor of peanut butter is perfect in soft, chewy cookies like these chunky peanut butter cookies. It’s a flavor that always brings everyone back for more.
I’ve added a new recipe to my peanut butter catalogue, and it’s been a huge hit so far. These mini peanut butter cookies are fun-sized, making them perfect for parties, and they feature a rich blend of peanut butter flavors. They’re instant classics.
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Why You’ll Love This Recipe
- Soft and Chewy: These little bites are made with corn syrup to make them extra soft and chewy.
- Classic Flavor: These cookies feature the classic flavor of peanut butter cookies plus a little something extra from the peanut butter M&Ms.
- Perfect for Parties: These cookies are bite-sized, so they’re a tasty and fun addition to any party or gathering.
- Basic Ingredients: Everything you need to make these cookies is likely already in your kitchen or available at your local grocery store.
- Easy: This is a basic cookie recipe, making it accessible to anyone.
- Great for Prep: These cookies are freezer-friendly, making it easy to prepare extra for future desserts or parties.
Ingredients
You’ll find the complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- M&Ms: Use mini chocolate M&Ms for a peanut butter and chocolate flavor.
- Reese’s Cookies: Add Reese’s Pieces to turn these into Reese’s peanut butter cookies.
- Smooth: Use smooth peanut butter for a more classic texture.
- Sweet and Salty: Use smooth peanut butter with roasted peanuts for a sweet and salty version of these cookies.
- Gluten-Free: If you or someone you know has gluten intolerance, use a 1:1 gluten-free flour in the same proportions to create a gluten-free version.
How to Make Mini Peanut Butter Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat the wet ingredients in a large bowl.
Step 3: Mix the dry ingredients into the wet ingredients until combined. Then, fold in the mini M&Ms.
Step 4: Use a teaspoon cookie scoop to place the dough on two baking sheets lined with parchment paper.
Step 5: Bake at 375°F for about 6 minutes. Remove the cookies from the oven and leave them on the baking sheets for a couple of minutes.
Step 6: Transfer the cookies to a wire rack to cool, and enjoy!
Tips
- Be sure your leaveners are fresh for the best cookie texture.
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid using too much.
- Bring your eggs to room temperature for easier, more complete mixing.
- Mix your cookie dough until everything is combined, but don’t overdo it. Overmixing leads to tough cookies.
- Your cookies will be a bit underdone in the center when you remove them. That’s okay. Carry over cooking time from the heat of the baking sheet will finish them to perfection.
Mini Peanut Butter Cookies FAQ
A dry peanut butter cookie is almost always caused by using too much flour. Many people scoop their flour directly from the bag with the measuring cup, which leads to compacting and using too much. Instead, loosely spoon the flour into the measuring cup and level it off with a knife.
The addition of fat, such as more eggs, helps make softer cookies. Additionally, the addition of corn syrup introduces more moisture, resulting in softer cookies. Finally, removing the cookies a bit earlier and letting the heat of the baking sheet finish them off helps create soft, chewy cookies.
If your cookies are too dense, you may have used too much flour, used expired leavening agents, or overmixed the dough. Leaveners, such as baking soda and baking powder, lose their effectiveness over time. Expired leaveners will create dense cookies. Using too much flour also creates dense, dry cookies. Finally, overmixing the dough activates gluten, which contracts and creates a tough, dense cookie.
More Delicious Peanut Butter Treats
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Mini Peanut Butter Cookies
Ingredients
- 2 ¾ cup all purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter
- 1 cup chunky peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon corn syrup
- 8.6 ounce bag mini peanut butter M&Ms
Instructions
- Preheat the oven to 375 degrees, and line a baking sheet(s) with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, beat butter, peanut butter, sugar, brown sugar, eggs, and corn syrup together until combined.
- Add dry ingredients into wet ingredients and mix until smooth.
- Stir in mini peanut butter M&Ms.
- Using a teaspoon cookie scoop, place dough balls on the prepared baking sheet.
- Bake for 6 minutes.
- Remove from the oven and let cool on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
Notes
- Store at room temperature in an airtight container for up to a week.
- Wrap individual cookies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Be sure your leaveners are fresh for the best cookie texture.
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid using too much.
- Bring your eggs to room temperature for easier, more complete mixing.
- Mix your cookie dough until everything is combined, but don’t overdo it. Overmixing leads to tough cookies.
- Your cookies will be a bit underdone in the center when you remove them. That’s okay. Carry over cooking time from the heat of the baking sheet will finish them to perfection.
Nutrition
