Whenever I want to whip up something fun, colorful, and downright delicious, these Peanut Butter Strawberry M&M Cookie Cups are my go-to. They’re soft, chewy, and packed with bursts of peanut butter, sweet strawberries, and those iconic crunchy M&M’s that make every bite feel festive.
Whether it’s for a birthday party, holiday gathering, or just a cozy weekend baking project, these cookie cups never fail to delight. I love how they come together so easily with pantry staples and fresh strawberries, and the muffin tin shape makes them the perfect little portion of sweetness.
Let me walk you through exactly how I make these irresistible cookie cups that are sure to steal the spotlight on any dessert table.
Why You’ll Love These Peanut Butter Strawberry M&M Cookie Cups
- Chewy, soft, and full of texture — peanut butter, juicy strawberries, and crunchy M&M’s all in one bite
- Perfectly portioned in muffin cups for easy serving and snacking
- Festive and colorful — great for parties or holiday gatherings
- Quick to make with simple ingredients you probably already have
- Customizable with different mix-ins and flavors
Ingredients You’ll Need
(Makes 12 cookie cups | Prep Time: 10 minutes | Bake Time: 12 minutes | Total Time: 25 minutes)
- 1 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup M&M’s (plus extra for topping)
- 1 cup fresh strawberries, diced
How to Make Peanut Butter Strawberry M&M Cookie Cups
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners to make removal easy.
2. Mix Wet Ingredients
In a large bowl, mix together the peanut butter, sugar, brown sugar, egg, and vanilla extract. Stir until smooth and creamy.
3. Add Dry Ingredients
Stir in the baking soda and salt until fully incorporated. The dough should be soft but not sticky.
4. Fold in M&M’s
Gently fold in the M&M’s, saving a handful for topping later. The pops of color make these cookie cups extra cheerful.
5. Fill the Muffin Tin
Scoop the cookie dough into the prepared muffin cups, filling each about halfway.
6. Add Strawberries
Sprinkle a few pieces of diced strawberries on top of each cookie cup. They’ll add a burst of fruity sweetness and look beautiful after baking.
7. Bake
Place the muffin tin in the oven and bake for 10-12 minutes, until the tops are lightly golden and the edges are set.
8. Top with M&M’s
As soon as they come out of the oven, press a few extra M&M’s into the tops of each cookie cup for that bakery-style finish.
9. Cool and Serve
Let the cookie cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely — if you can resist digging in right away!
Tips for the Best Cookie Cups
- Use fresh, ripe strawberries for the best flavor and texture.
- Pat strawberries dry before adding to prevent excess moisture in the cookie cups.
- Don’t overfill — filling the cups halfway leaves room for them to puff up.
- Let them cool slightly before removing from the tin for the perfect shape.
- Store leftovers in an airtight container — they’ll stay soft and chewy for up to 3 days.
Fun Variations to Try
- Add mini chocolate chips along with M&M’s for double the chocolate factor.
- Swap in raspberries or blueberries for a different fruity twist.
- Use peanut butter M&M’s for even more peanut butter flavor.
- Drizzle with melted chocolate once cooled for an extra indulgent touch.
- Add a pinch of cinnamon to the dough for subtle warmth and spice.
Frequently Asked Questions
Q: Can I make these cookie cups ahead of time?
A: Yes! They store beautifully in an airtight container and can be made a day or two in advance.
Q: Can I freeze them?
A: Absolutely. Let them cool completely, then store in a freezer bag or airtight container for up to 2 months.
Q: Can I use frozen strawberries?
A: I recommend sticking with fresh strawberries for the best texture, but if using frozen, thaw and drain them well before adding.
Q: Can I make these gluten-free?
A: Yes! Just use a gluten-free all-purpose flour blend if your peanut butter dough requires flour, or ensure all ingredients are certified gluten-free.
A Sweet and Colorful Treat Everyone Will Love
These Peanut Butter Strawberry M&M Cookie Cups are the perfect little bites of joy — soft, colorful, and bursting with flavor. They’re great for birthdays, holiday parties, or anytime you want to make something sweet and fun without spending hours in the kitchen.
If you bake them, let me know how they turn out! Add your own creative spin with different candies or berries and share your version. Enjoy every chewy, peanut buttery, candy-filled bite!
Peanut Butter Strawberry M&M Cookie Cups: A Sweet Treat for Every Occasion
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, diced
- 1/2 cup strawberry M&M's
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth.
- Add the baking soda and salt, and mix until fully incorporated.
- Gently fold in the diced strawberries and M&M's into the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your Peanut Butter Strawberry M&M Cookie Cups!
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