Looking for a quick and easy recipe for Christmas cookies, perhaps for a cookie swap or as a gift – how about making these Chocolate Chip Peanut Butter Cookies with Peanut Butter-Filled M&M’s? (Of course – these quick, easy and delicious cookies aren’t just for the Holidays !!)
All you’ll need is a package of Peanut Butter Cookie Mix, a package of Chocolate Chip Cookie Mix, a cup of butter, a package of (red & green) peanut butter filled M&M’s, 3 eggs and some quick cooking oatmeal. It doesn’t get much easier than that!
Oven at 375 F Bake cookies for 11 – 12 minutes, until they’re lightly browned
++ Tip I recommend using at least 2 cookies sheets and two cooling racks, so you always have one cookie sheet in the oven and another being prepared for baking.
++ Tip It’s a good idea NOT to use a hot cookie sheet when baking cookies. Doing so can make cookies flatten out too much.
Ingredients & Method Yield – about 4 dozen good-sized cookies
- 1 cup butter or margarine, softened Tub margarine is NOT recommended.
- 3 eggs
- 1 1/2 cups quick-cooking oats Not instant oatmeal !
- 1 (1 lb. 1.5 oz.) package Betty Crocker Chocolate Chip Cookie Mix
- 1 (1 lb. 1.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
- 1 bag (11.40 oz.) peanut butter-filled M & M’s (I used red & green colored M & Ms.)
Place 1 cup softened butter or margarine, 3 eggs and 1 1/2 cups quick-cooking oatmeal in a large bowl and blend together on medium speed. (Takes less than a minute…)
Add a package of Chocolate Chip Cookie Mix & a package of Peanut Butter Cookie Mix. You can try to mix it all together with a wooden spoon but I used my freshly-washed hands because it’s easier. (The dough may seem to dry at first – just keep smoshing it with your hands and it’ll come together.)
Now add the bag (11.40 oz.) of peanut butter-filled M & M’s. Again, I recommend using your hands because the dough is very stiff.
On an ungreased cookie sheet, using a 1/8 measuring cup, drop dough about 2 inches apart. (I found that ‘knocking’ the measuring cup against the side of the bowl helped the dough fall out….) You’ll probably be able to bake 12 cookies at a time, depending upon the size of your cookie sheet.
Bake cookies at 375 (F) for 11 – 12 minutes, until your cookies are lightly browned. Cool cookies about 2 minutes before removing them from the cookie sheet to a cooling rack. Enjoy !
myyellowfarmhouse.com 
Thanks John! I was pretty pleased with how they came out! I now have another idea, which I’m hoping to make and post this week. I’m going to use a yellow cake mix, butter brickle bits, maraschino cherries and pecans. Maybe I’ll put a simple glaze on them. So – there’s another cookie recipe for you, my friend.
Actually, I sometimes have trouble with cookies – I tend to over-bake them…. I have another quick suggestion for you regarding baking – buy an oven thermometer and check if your oven is ‘spot on’ regarding the temperature. Ovens are very often off by 25 degrees or so…. which doesn’t matter with some forms of cooking – but with baking, it can be the difference between good or ‘so so’ results.
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I’m not much of a baker, Cecile, but these I can do! Yay! Love that you added the peanut butter M&Ms. Peanut butter belongs in chocolate chip cookies. Thanks, too, for the baking tips. I need all the help I can get when I start baking. 🙂
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You can use regular M & Ms if you wish ! I think the peanut butter M & M s are relatively new.
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these cookie looks so great! Such an easy recipe!
But I don’t know if I have seen peanut butter filled M&Ms. I will go look for them later today 🙂
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I don’t know why I’m not a bigger fan of peanut butter, maybe growing up in Yugoslavia for the first 7 formative years of my dessert eating life had something to do with it, but your cookies are gorgeous and they’re very seasonal with the red and green M&M’s. Reminds me of the ‘monster chocolate chip cookies’ my girlfriend used to make which had everything in it: M&M’s (Smarties here in Canada), chocolate chips and nuts.
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