Peanut Butter M&M Cookies


  • Cookies:
  • 1/2 cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup butter, softened
  • 1 cup creamy style peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 12 ounces mini M&M candies

YIELD: 12-18 cookies


Beat sugars, butter, peanut butter, vanilla and eggs in with an electric mixer. Mix in gluten-free flour, baking soda, and salt. Stir in mini M&M candies right at the end, do not over mix at this point. Roll dough into balls and freeze for an hour or overnight.

When you are ready to bake, heat oven to 350F and place dough on parchment lined cookie sheets. Bake for 10-12 minutes or until light brown (centers will be soft). Cool 5 minutes on pan before removing to a wire rack to cool completely.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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