Best Yet M&Ms Cookies is one of my oldest and favorite cookie recipes. I posted the recipe after searching for a version that was a little different from typical chocolate chip. I wanted thin, really chewy cookies with brown edges and lots of wrinkles on top. These cookies came through, and I've been using the recipe for years.
M&Ms Cookies with Shortening
To get the right texture, shortening is required. If you swap it out for butter the cookies won’t be the same. Believe me, I’ve tried. You can use Crisco or one of the newer shoretnings like Spectrum or Nutiva. The shortening gives these cookies the crispy edges you remember from childhood. Well, depending on how old you are. I know some of you are still kids. I'm getting old and starting think everything from childhood tasted better. It's real. Anyhow...
Peanut Butter Version Without Shortening
If you don't want to use shortening, another option is this peanut butter version. They're completely different in that they have peanut butter, but they are shortening-free and have a good texture. The peanut butter version is a little crunchier. I recommend trying the regulgar version before trying the peanut butter.
Best Yet M&M Cookies
- 4 oz unsalted butter, cool and cut into chunks (114 grams)
- ½ cup shortening (96 grams)
- ¾ cup granulated sugar (144 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all purpose flour 210 grams – spoon and sweep
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ cups plain M&Ms
- ⅓ cup semisweet chocolate chips optional
- Dough requires chilling, so don’t preheat oven yet.
- Combine the cool butter and shortening in mixer. Beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg. Continue beating for another minute or until fluffy.
- Stir together the flour, salt and baking soda. Add this mixture to the sugar mixture and stir until mixed. Stir in the M&Ms and chocolate chips. Chill batter for about an hour.
- Preheat oven to 350 degrees F. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart and bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.