Gluten-Free Candy Overload Peanut Butter Cookies
Indulgent no-flour peanut butter cookies packed with Reese's Peanut Butter Cup centers and colorful M&M toppings. These soft, chewy treats combine creamy peanut butter dough with hidden candy surprises, making them perfect for parties, bake sales, or satisfying serious sweet cravings. The wet dough creates incredibly tender cookies that stay soft for days, while the candy additions provide delightful texture contrasts and bursts of chocolate in every bite.
Ingredients
- 1 cup peanut butter, use no-stir shelf stable brand like Skippy
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 10 Reese's Peanut Butter Cup Miniatures, unwrapped
- 1 cup M&Ms, any flavorchocolate chips1:1budget-friendly
less colorful appearance
Instructions
- 1
Preheat oven to 350°F and line 2 cookie sheets with parchment paper or silicone baking mats
- 2
Stir together peanut butter, both sugars, and egg until combined
- 3
Scoop cookie dough in desired size and place a peanut butter cup in the center
- 4
Roll dough to cover peanut butter cup completely
- 5
Place on prepared cookie sheet 3 inches apart and top with 4-6 M&Ms
- 6
Bake for 10-15 minutes until just no longer glossy
- 7
Cool completely before removing from cookie sheet
Tips
Spray hands with cooking spray when rolling dough to prevent sticking to wet mixture
Use a large ice cream scoop for consistent cookie sizes and easier handling
Let cookies cool completely on the baking sheet to prevent breaking since they're very soft when warm
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be prepared and refrigerated up to 2 days ahead, bring to room temperature before baking
Serve at room temperature for best texture and flavor
Common Mistakes
Use no-stir peanut butter to avoid oily separation in dough
Don't overbake as cookies continue cooking on hot pan after removal
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use natural peanut butter instead of no-stir?
Natural peanut butter will make the dough too oily and cause spreading issues. Stick with shelf-stable brands like Skippy for best results.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week. They actually improve in texture after the first day.
Can I freeze the cookie dough?
Yes, scoop dough into balls with candy centers and freeze on a tray. Bake directly from frozen, adding 2-3 extra minutes to baking time.