Homemade Peanut Butter M&Ms

Healthier PB M&Ms

So, you remember those peanut butter stuffed no bake bites we made? OK.

Do you remember how we had leftover PB dough from the batch? OK.

Well, we’re gonna need that now soo ahead and get it. I’ll wait…

Healthy Peanut Butter M&Ms

OK seriously, how have I not done this before? I did make peanut butter patties and this is a very similar concept, only you roll the peanut butter dough up all teeny tiny and dip it in chocolate! Whoopeeee! Fresh Peanut Butter M&Ms are way better than the packaged kind.

Homemade PB M&Ms

If you didn’t make the no bake bites and don’t have any of the PB dough on hand, worry not! It’s so simple to throw together. You simply need oats, dates, peanut butter, raw almonds and roasted peanuts. Then comes melted chocolate – a VERY important element, clearly.

Homemade Peanut Butter M&MsHomemade PB MMs!

These M&Ms were SO so so so delicious. I offered them up at a recent party with friends and they got snatched up before the fancy dark chocolate squares did. They’re also no doubt healthier than their candy-coated counterparts and arguably better. The only problem? What’s a serving size? I mean really…who eats just FIVE M&Ms? If that’s you. Get out of here. This recipe isn’t for you ; )

I’m more of a 10 15 M&M girl myself.

Homemade PB MMs! Minimalist Baker

4.0 from 1 reviews
Homemade Peanut Butter M&Ms
Prep time
Cook time
Total time
6-Ingredient Peanut Butter M&Ms that sweet, salty, slightly crunchy and WAY better than the original.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: ~50 M&Ms
  • 1/4 cup rolled oats (GF for gluten free eaters)
  • 2 pitted dates (medjool or deglet nour)
  • ½ cup raw almonds
  • ½ cup roasted salted peanuts
  • ½ cup roasted, salted natural peanut butter
  • 1 cup (8 ounces) semisweet or dark chocolate (non-dairy for vegan)
  1. Add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
  2. Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
  3. Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a couple more dates.
  4. Scoop out small bits of dough and form them into small round balls - about 1/2 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 30 minutes.
  5. Around the 25-minute mark, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the cookies. Take only 5 M&Ms out of the freezer at a time for dipping.
  6. To dip, drop cookies one at a time into the chocolate, flip once, pick up with a fork or your finger and tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on a parchment-lined baking sheet and pop back in the freezer to set.
  7. Repeat until all Peanut Butter M&Ms are dipped, re-warming chocolate as needed.
  8. For optimum freshness, store cookies in an air-tight container in the freezer or fridge until serving.
Nutrition Information
Calories: 58 Fat: 4 g Carbohydrates: 4.5 g Sugar: 3 g Sodium: 10 mg Fiber: .9 g Protein: 1.7 g

* nutrition information is a rough estimate for 1 M&M

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    I developed a chocolate peanut butter addiction when I first had peanut butter M&M’s (we do not have those in Amsterdam) , I think this is a great alternative

  2. says

    These are just WAY TOO CAH-YOOT! aww omg, I want to make them literally just because they are so adorable (…well, also because of the whole chocolate covered peanut butter thing too ahaha)

  3. says

    Do you have a suggestion of what could be substituted in for the oats? We are GF, but cannot do oats either. I tried skimping on this and using GF oats in a recipe recently and am itchy all over :( I can’t “cheat” again or I’ll be miserable, but these look SO good!

    • Loula says

      Hey Heather,

      I just made these using coconut flour. It worked out really well adding about a 1/4 c water to the mix to make up for the soaking quality of the coconut flour. Im sure part chickpea flour would work nicely, too.


    • Dana says

      better as is : ) Although I’m sure they’d be lovely in a cookie. They will be more melty than a traditional “M&M” though because there’s no “shell.”

  4. says

    OMG. How did I miss this. I LOVE IT. I love how simple this is. So perfect. I want to make a giant sunday with homemade M&Ms on top.

  5. Anusha says

    I dont know if i should call this crazy easy or super droolsome first. Looks amazing and am almost dying to try this. Beautiful pictures of the m and m s.

  6. rose says

    Made these with 70% dark choc and they were a little bitter…so I covered them with honey then froze again and they were divine! Everyone I tried them on adored them. I’d say either sweetness coat them or use a milk or less dark chic. Yum! Thank you!

  7. erin says

    Made the dough and found it tasted like exactly what it was made of. I didn’t find it sweet enough to be called PB m&ms. Added about 1/2 cup icing sugar (I know, I know…) and it brought the dough to a more junk food level. They were good without out it but more candy-like with the added sugar.
    Thanks for the recipe!

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