Homemade Peanut Butter M&Ms

Jump to Recipe
Parchment-lined baking sheet with a batch of our homemade Peanut Butter 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 go ahead and get it. I’ll wait…

Pan of peanut butter balls for making 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.

Tray of freshly dipped Homemade PB M&Ms for a simple dessert

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.

Bowl of Homemade Peanut Butter M&Ms for a delicious treat
Small bowl of our delicious homemade 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.

Bowl of homemade gluten-free vegan Peanut Butter MMs

Homemade Peanut Butter M&Ms

6-ingredient Peanut Butter M&Ms that are vegan, gluten-free, sweet, salty, slightly crunchy, and WAY better than the original.
Author Minimalist Baker
Stack of two bowls with the top one filled with Homemade Peanut Butter M&Ms
4.67 from 3 votes
Prep Time 40 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings 50 (M&Ms)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 1/4 cup rolled oats (GF for gluten-free eaters)
  • 2 pitted dates (medjool or deglet noor)
  • 1/2 cup raw almonds
  • 1/2 cup roasted salted peanuts
  • 1/2 cup roasted, salted natural peanut butter
  • 1 cup dairy-free semisweet or dark chocolate


  • 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.
  • Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
  • 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.
  • 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.
  • 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.
  • 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.
  • Repeat until all Peanut Butter M&Ms are dipped, re-warming chocolate as needed.
  • For optimum freshness, store cookies in an air-tight container in the freezer or fridge until serving.


*Nutrition information is a rough estimate.

Nutrition (1 of 50 servings)

Serving: 1 M&Ms Calories: 58 Carbohydrates: 4.5 g Protein: 1.7 g Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Fiber: 0.9 g Sugar: 3 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jayne, another reader mentioned success with coconut flour. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend that, but you could try subbing another nut/seed. Let us know if you give it a try!

  1. May says

    I finally got around to making these–oh my God. They are so good! My alterations were from my lousy memory because I forgot to buy peanuts, so I did all unsalted almonds and tossed in some extra salt. I did a mix of Kraft and regular peanut butter and used flaked oats because that’s what I had on hand, and I got lazy with the chocolate and just generously drizzled it on top. Even with my tweaks, the end result was a delicious candy that everyone in my household is trying to forget is in the freezer because we’ll eat them all.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, May. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  2. Tara says

    OMG!!! GO MAKE THESE RIGHT NOW!!!! Triple batch because they are going to be gone before you can even finish making them. It takes a bit of time to coat them in chocolate, but let me tell you, it is so worth it. They thaw out and get soft pretty fast, so keep them in a container in the freezer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather! We haven’t tried it, but soaked raisins may be a good substitute! (Soak for 2-3 minutes in hot water)

  3. Agata says


    I am looking for a recipe to make vegan “reese’s pieces”, because I want them to have orange and yellow colour for decorating purposes. Do you have any idea how I could make these but so the final product is orange?:) I will be grateful for any help:)

  4. Laurie says

    OMG!! I am totally in love with this recipe! I added a couple more dates to the nut mixture and a touch of salt.
    Can’t wait to make another batch and share with friends. This batch is ALL MINE!!

  5. 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!

  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. 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.

  8. Lee 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.”

  9. Heather 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.


  10. Elizabeth @ SugarHero.com says

    What an awesome idea! These look delicious. I just made a different pb filling to make peanut butter eggs for Easter, but I think I’ll save some to roll as M&Ms. Cute!

  11. Izy 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)

  12. Roos 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

  13. Hannah @ CleanEatingVeggieGirl says

    This is SO creative and these are SO cute! They look 10 times better than M & M’s, too! :)

  14. Sarah says

    Gosh, these look insanely addictive. I could eat my wait in regular PB m&m’s, homemade would be another level.

  15. Jaclyn C. says

    AHHHHH!!! This look so delicious! I am emailing this to T right now (since it’s gluten free…yay!).

  16. Alexis @ Hummusapien says

    This is like…. the most genius thing I’ve ever seen. I’m obsessed with all of it–from the idea to the pics to the healthy recipe! Totally making these little beauties in the near future.

  17. Joy says

    No you didn’t. You did not just make a homemade version of one of my favorite candies. This is dangerous. D.A.N.G.E.R.O.U.S.

  18. Abby @ The Frosted Vegan says

    Um you did what now?! I am going to have to run home and make these, and then eat them all!