Soft, chewy, and loaded with colorful mini M&M’s – these M&M Cookies are positively delightful!
We had our first “big” snow this past weekend in Wisconsin. I wish I could say that I love to see the stuff, but the truth is I absolutely LOATHE it. I would be perfectly fine if I never saw it again. I absolutely feel I was born in the wrong state, but Joe has a good job here and my family is here, SO here we stay {for now}.
When the snow rolls in and mere thoughts of going outside into the frozen tundra send me running for my performance fleece and fuzzy blankets, I find a bit of solace in my bake studio {kitchen}. I truly LOVE and ENJOY baking holiday treats during the holiday season!
When I think of holiday treats, be it Valentine’s Day, Easter, Halloween, or Christmas, M&M’s candies always come to mind. They are the perfect holiday treat, which is why when you combine M&M’s candies with this cookie you have double the fun, and double the YUM!
These M&M Cookies make a great treat to share with friends and family during ANY holiday season!
It’s no secret, the last M&M Cookies recipe I baked was Baking Misadventures: M&M Butter Cookies. This M&M Cookies recipe is SO much better! It has become my go-to M&M Cookies. As an M&M Cookies lover and all around M&M’s enthusiast, it is a relief to finally have M&M Cookies worthy of sharing and EATING!
This recipe is adapted from Damn Delicious, which also perfectly describes these M&M Cookies.
These M&M Cookies use both butter and shortening in the recipe. This combined with the brown sugar and two large eggs makes these M&M Cookies moist, soft, and chewy. A true triple threat cookie!
The rest of the M&M Cookies recipe is rounded out with the traditional baking ingredients of flour, baking soda, salt, granulated sugar, and vanilla extract. The last addition is of course the beloved M&M’s.
For the M&M Cookies I used 3/4 cup of mini M&M’s. The mini version of these chocolate candies makes these M&M Cookies truly LOADED with M&M’s. If you are feeling extra sassy, throw in one cup of chocolate chips and make these M&M Cookies truly loaded {and chocolaty}!
If you ♥ M&M’s, you will LOVE these M&M Cookies! Now go bake yourself a batch…or make it a double!
Soft, chewy, and loaded with colorful mini M&M’s – these M&M Cookies are positively delightful!
- 2 and 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 3/4 cup mini M&M's
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Preheat oven to 350F degrees.
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In a large bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl using an electric mixer fitted with the paddle attachment, cream together butter, shortening, and sugars on medium speed until light and fluffy, about 2-3 minutes. Add vanilla extract; beat until well combined.
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One at a time, beat in each egg until well combined.
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Slowly add flour mixture to wet ingredients; mix just until combined. Gently fold in M&M's.
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Scoop dough into heaping tablespoon balls, or use a #50 disher to scoop balls of dough. Place on ungreased cookie sheet, or silicone mat/parchment paper lined baking sheet. Top each dough ball with a few M&M's.
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Bake for 9-10 minutes, or until edges are a light golden brown. Cookies may appear soft in the middle, but they will set as they cool.
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Cool cookies on baking sheet for a few minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Store M&M Cookies in an airtight container. Cookies will keep for up to 5 days.
M&M cookies are such a classic favorite of mine. I love the extra pop of color with all of the mini M&Ms!