Easy M&M’s Twister Cookies are topped with a simple icing and colorful M&M’s Peanut Butter.

These cookies are festive and delicious, just like my other favorite and easy to make cookies Flourless Peanut Butter CookiesBlueberry Lemon Ricotta Cookies and White Chocolate Lemon Raspberry Cookies.

Easy M&M's Twister Cookies

M&M’s Twister Cookies

These M&M’s Twister Cookies are incredibly easy to make. They are sugar cookies topped with a simple icing and M&M’s Peanut Butter. What can be better than cookies topped with M&M’s Peanut Butter. In addition, they are colorful and beautiful, and can be topped with various candies.

Also, these cookies are perfect project to have with kids. They will love the little project of topping the cookies with M&M’s and arranging them in various orders. The cookies have an amazing texture, with chewy, dense and rich flavor. They are pretty to look at, very tasty, and are the perfect cookies for kids. The cookies are a breeze to make, you will need to clean only one bowl, and you can trash them up with so many mix ins and toppings.

Why you’ll love these M&M Twister Cookies:

  • First, they are perfect cookies for kids to enjoy.
  • Also, the peanut butter flavor is front and center.
  • Easy to make and can be topped with variation of candies.
  • In addition, they are perfect cookies for kids parties.
  • Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.

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Easy M&M's Twister Cookies

How long will M&M Twister Cookies Cookies stay fresh?

The cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.

Can you store and freeze M&M Twister Cookies?

Absolutely! Cool the cookies completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.

Easy M&M's Twister Cookies

M&M's Twister Cookies

Easy M&M's Twister Cookies are topped with a simple icing and colorful M&M's Peanut Butter.


  • 3 3/4 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • Powdered sugar for rolling out dough
  • 4 cups powdered sugar
  • 1 tablespoon light corn syrup
  • 3-3.5 tablespoons room temperature water
  • pinch salt
  • M&M's Peanut Butter


  1. In a large bowl, whisk together flour, baking powder and salt. Set aside.
  2. Cream the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until light in color, about 1 minute. Add the egg, vanilla extract and heavy cream and beat to combine.
  3. Put mixer on low speed and gradually add the flour mixture, beat until mixture pulls away from the sides of the bowl. First, add only 3 cups of the flour mixture, and if the mixture is still very soft add the rest of the flour. Make sure to scrape the sides of the bowl as needed using a rubber spatula. Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.
  4. Preheat oven to 375 degrees F.
  5. Sprinkle your working surface with a little powdered sugar. Remove one wrapped pack of dough from the refrigerator, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Using a stainless steel square cookie cutter, cut into squares and place at least 1-inch apart on a baking sheet covered with parchment paper.
  6. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Rotate cookie sheet halfway through baking time.
  7. Remove from oven and let cookies sit on the baking sheet for 2-3 minutes before transferring to a cooling rack.
  8. The cookies must cool completely before icing.
  9. Cookies can be stored in an airtight container for up to 1 week.
  1. In a medium bowl, whisk together powdered sugar, water, corn syrup and salt until combined and without any lumps. If the mixture is too thick (not pourable at all), add ½ tablespoon of water. If the mixture is too thin, add 1 more tablespoon of powdered sugar.
  2. Test the icing, drizzle a little on parchment paper, if it holds it shape the icing is done, if it starts to melt on the sides right away, the consistency is too thin.
  3. Pour the icing into a squeezable bottle and have fun decorating. If the icing drips down the sides of the cookies, its ok, as you can remove any excess once the icing is settled.
  4. Once a cookie is covered in icing, decorate right away with M&M's® Peanut Butter before the icing settles.
  5. Leave cookies on the counter for 12-24 hours for the icing to settle completely. Once the icing is set the cookies can be packed, gifted and transported with ease.
Calories: 249, Fat: 8g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 72mg, Potassium: 64mg, Carbohydrates: 42g, Fiber: 1g, Sugar: 28g, Protein: 1g, Vitamin A: 5.7%, Calcium: 3.4%, Iron: 7.7%

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