You probably don’t really need a recipe for M & M cookies, since it would be completely fine to just use M & Ms in place of chocolate chips in just about any chocolate chip cookie recipe. But for some reason when I got inspired to make these, I decided to go looking for a recipe that specifically called for M & Ms rather than chocolate chips.
I know shortening has gotten a terrible reputation, but sometimes it actually comes in handy. I like how it makes chewy cookies that don’t get as flat and crisp as all butter cookies sometimes do. Plus now you can find non-hydrogenated shortening that doesn’t have trans fat, so your chances of an instant heart attack after eating these are dramatically lower. Definitely not a bad thing.
The original recipe called for a whole cup of shortening, but I used half shortening and half butter for better flavor. I’m sorry but I just can’t face the idea of a cookie with NO butter at all. These cookies were a huge hit, and a nice colorful change from my standard chocolate chip.
(adapted from All Recipes)
1/2 cup butter, softened
1/2 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups M & Ms
Preheat the oven to 350 F.
Cream the butter and shortening together in the bowl of a stand mixer. Add the sugars and beat until light and fluffy. Beat in the eggs and vanilla.
Combine the flour, salt, and baking soda in a medium bowl and mix with a wire whisk. Stir into the butter mixture, and mix until all traces of flour disappear. Stir in the M & Ms.
Drop by the spoonful onto Silpat-lined cookie sheets and bake for about 10 minutes, or until just beginning to color at the edges. Cool on the cookie sheet for about 2 minutes, then transfer to a wire rack.