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Giant Peanut Butter and M&M's™ Cookie for Two

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  • Prep 5 min
  • Total 25 min
  • Servings 2
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This recipe makes just one giant peanut butter cookie filled with M&Ms™, perfect for whenever the cookie cravings strike. It’s soft and chewy, and big enough to share.
By Annalise Sandberg
Updated Jun 9, 2017


  • 2 tablespoons butter, melted
  • 2 tablespoons creamy peanut butter
  • 1/4 cup light or dark brown sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup M&M's® chocolate candies
Make With
Gold Medal Flour


  • 1
    Gather ingredients and heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2
    In medium bowl, mix butter, peanut butter and brown sugar with spoon or spatula until smooth.
  • 3
    Add egg yolk and vanilla; stir vigorously about 30 seconds or until creamy and mixture lightens in color.
  • 4
    Add flour, baking soda and salt; stir until combined. Stir in candies.
  • 5
    Shape dough into ball; place on cookie sheet. Flatten slightly with palm of hand.
  • 6
    Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack to cool completely.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, do not use “natural style” peanut butter.
  • tip 2
    You can substitute the M&M's™ chocolate candies with chocolate chips, Reese’s™ Pieces™, Reese’s™ Minis, or go crazy and add up to 1/2 cup of any combination of the above.
  • tip 3
    Cookies are easily the sweet treat I crave the most. The cookie cravings come at all hours of the day (yes, even for breakfast!), and much of the time I give in. But too often, I tell myself I’m not up to the task of baking a whole batch and I move on. Or sometimes, I want just one cookie or two and don’t know what I’d do with the other two dozen. That’s the brilliance of this giant peanut butter and M&M's™ cookie! The recipe makes just one perfect cookie, soft in the middle and chewy around the edges. It’s completely from scratch and only requires a small bowl and spoon to prepare. This cookie is plenty big enough to share, but I wouldn’t blame you if you kept it all to yourself!


Nutrition Facts are not available for this recipe
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