Egg Free Peanut Butter M&M Cookies
Recipe: Egg Free Peanut Butter M&M Cookies
Egg Free Peanut Butter M&M Cookies are melt in mouth, slightly crunchy and scrumptious. Perfect for the Holiday season on your cookie plate, to share with friends and family or even for gifting. Generally the dough for peanut butter cookies has an egg, making them soft and chewy. Without the egg you will not get the chewy texture but they are slightly crunchy.
Memories
I had baked a huge batch of Egg Free Peanut Butter Cookies with chocolate chips in the month of August 2013. My eldest son’s wife loves cookies. She almost always misses breakfast but will grab a cookie or two before heading out to work. When my son came to visit us, I baked a huge batch of the cookies so that he could take them back to Dubai. After a month made another big batch for my younger son as we were visiting him in Montreal. Once, I baked them for my neighbour’s kid as she had to take some cookies for a class party. After that the recipe posted on 30/08/2013 just got lost among the pile of other cookie recipes.
Present Time
A few weeks ago we had gone to Dollarama and I got excited when I saw mini M&M. Silly me picked only one – should have picked up more. The idea was to include them in cookies for my hubby who this year is celebrating his 70th birthday – actually on 25th Dec. He loves M&M but the peanut ones. So thought as a birthday treat (celebrating this whole month with his favourite foods) would bake some cookies with M&M. Then I remembered the peanut butter cookie recipe. It definitely needed some updating.
Sharing Egg Free Peanut Butter M&M Cookies Recipe With Sunday Funday Group
For this weekend Camilla suggested we share our favourite cookie recipe or “anything you might add to a holiday cookie platter such as fudge or holiday puppy chow “. December 22nd is celebrated as The Cookie Exchange Day. I saw a reel on Instagram a few days ago where people working in an office all brought cookies baked at home. Some baked them, others got their partner, wife, girlfriend to bake them At the end of the day, they all could take a couple in a box. What a brilliant idea. For this theme, I decided to redo my Egg Free Peanut Butter Cookies. To celebrate hubby’s 70th, decided to add some M& M instead of the usual dark chocolate chips.
Republishing this recipe on 21/12/2025. The recipe remains the same except for the addition of M&M. I also made the cookies a bit bigger.
Some More Cookie Suggestion For Your Cookie Platter
Cookie Platter Recipes By Members Of Sunday Funday
- A Panoply of Pistachio Cookies by Culinary Cam
- Bakery-Style Holiday Sprinkle Cookies by Karen’s Kitchen Stories
- Citrusy Ginger Shortbread Cookies by A Day in the Life on the Farm
- Egg Free Peanut Butter M&M Cookies by Mayuri’s Jikoni
- Eggless Piped Chocolate Cookie by Sneha’s Recipe
- Fruitcake Cookies by Amy’s Cooking Adventures
- Gingerbread Cookie Bars by Food Lust People Love
- Vegan Ginger Cookies by Sid’s Sea Palm Cooking
Ingredients Required For Egg Free Peanut Butter M&M Cookies
All Purpose Flour
Also known as plain flour. I prefer using all purpose flour for this recipe. If you want to, replace it with wheat flour. You may need more liquid as wheat flour absorbs more of it.
Peanut Butter
For this recipe we need the smooth creamy type. I have used organic peanut butter which does not contain any sugar or salt. If your peanut butter contains sugar and salt then add those ingredients accordingly.
Butter
I have used normal salted butter. Allow it to soften a bit at room temperature.
Granulated Sugar
If in India, try and get caster sugar or the smaller grain sugar.
Brown Sugar
Adds an earthy taste.
Milk
I have used regular dairy milk. Some flours absorb more liquid than others. So you may need about 1-2 tbsp more than what is in the recipe. For me ¼ cup +1 tbsp was enough. If you want to add an egg, then you may not need so much liquid.
Salt
As I have used organic peanut butter, it has no salt or sugar in it. Add some salt to balance the flavours. You may not need to add some if you use regular peanut butter.
Baking Agents
We will be using both baking powder and baking soda (soda bicarbonate).
M&M
Use mini M&M about 100g. You can easily replace the M&M with dark chocolate chips.
Vanilla Extract
Adds a lovely flavour to the cookies. Can use vanilla essence. Have you noticed how expensive vanilla extract has become???
EGG FREE PEANUT BUTTER M&M COOKIES
Ingredients
- 1¼ cups all purpose flour 165g
- ½ tsp baking powder
- 1 tsp baking soda
- ½ cup soft butter - room temperature 115g
- ¾ cup smooth peanut butter 190g
- ½ cup white sugar 100g
- ¼ cup brown sugar 50g
- ¼ cup milk +1 tbsp
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup mini M&M or dark chocolate chips 100g
Instructions
- Preheat the oven to 180°C.
- Line the baking tray|trays with some parchment paper or silicon mat.
- Sift flour, salt, baking powder and baking soda together.
- In a mixing bowl add the sugars and butter.
- Beat till the mixture becomes soft and a bit pale.
- Add the peanut butter and milk.
- Beat till everything is mixed.
- Add the flour mixture.
- Using a spatula mix till the flour is all wet.
- At this point you will know whether you need to add a bit more milk.
- If you do, do so 1 tbsp at a time.
- Add the mini M&M and mix.
- If you find the dough slightly sticky, pop it in the fridge for 20-30 minutes.
- If still sticky after that then add 1 tbsp flour.
- Take about a lime size of the dough (about 1½ tbsp) and roll into a ball.
- Repeat with the remaining dough.
- Slightly flatten the balls.
- Bake in the preheated oven for 14-16 minutes or till the edges appear golden brown.
- Take the trays out of the oven. Let the cookies rest on the tray for 5 minutes as they will be very soft.
- Transfer to a wire rack to allow them to cool completely.
- Store in an airtight container till required.
Notes
- If the dough is too soft to roll, put it in the fridge for 20 to 30 minutes.
- Add chopped peanuts instead of chocolate chips.
- I like using dark chocolate as it tends to be less sweet. Can replace it with milk chocolate chips.
- Can use regular M&M or Smarties if you don't get the mini ones.
- Can swap the sugars, use more of brown and less of white sugar.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
6 Comments
Manjula Bharath
August 30, 2013 at 11:12 pm
deliicous looking cookies dear 🙂 thank you for linking this my event 🙂
Beena.stephy
August 31, 2013 at 6:57 am
Perfect cute looking cookies
namrata
September 2, 2013 at 6:35 am
yummy!!!! i'll be baking these ones!!
Nayna Kanabar
November 12, 2013 at 5:03 pm
Very delicious cookies , thanks for sending them to Flavours of USA and Canada.
Shez
March 3, 2014 at 4:47 pm
Hi Mayuri I want to try these cookies but is it possible to please have the measurements in gms or ounces also as am not too familiar with the cup measurements.
Thanks
Mayuri's jikoni
March 4, 2014 at 2:01 pm
Shez I will be baking these cookies in a few days. I will take the measurements in gm or oz and post it.