For years any time I baked M&M cookies I just used my regular chocolate chip cookie recipe and added M&M’s instead of chocolate chips. They were good, but just good. Then I started looking around and trying other recipes and found this recipe which is great! This recipe uses shortening as opposed to butter, which I must say makes quite a difference.
These cookies stay plump and soft, which has to do with the shortening. I have been so used to recipes containing butter, but often times they cook too thin for my liking. I am not sure where I found this recipe, but it has been a favorite ever since I did.
1/2 cup sugar
1 cup packed brown sugar
1 cup shortening
1 1/2 tsps. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (plus more) M&Ms
Combine sugars, shortening, eggs, and vanilla in a large mixing bowl. Combine flour, baking soda, and salt in a small bowl, then add to large bowl and mix well. Add 1 cup M&Ms.
Drop by teaspoonfuls (I like to use cookie scoop) onto baking sheet. Gently add a few M&Ms onto the top of each cookie.
Bake for 9 to 11 minutes at 350 degrees.
The thing that’s fun about M&Ms is that you can use their Holiday colors, or whatever colors you choose. Except when you take out all of the reds and blues for the 4th of July, make sure you tell your peanut allergic son because he may think the leftovers are Reese’s Pieces and get a little nervous 🙁