Dark Chocolate M&Ms Cookies are one of my all-time favorites, and this is my best recipe. Everyone comments on the texture, which comes from a mixture of butter and shortening. I have tried making them with butter only and they aren’t quite the same, so for the best results, break out the Crisco. You’ll get really crispy, light, cookies with soft centers.
What I haven’t tried is lard, so if you are a proponent of good, non-hydrogenated leaf lard and want to do some experimenting, you could test them with leaf lard. Some stores in other states sell the non-hydrogenated type, but the only place to get it here in Austin is a special butcher shop called Dai Due which I’ve been meaning to visit forever.
Anyhow, Dark Chocolate M&Ms Cookies aren’t the fanciest cookies for a cookie exchange, but they are M&Ms cookies which means people will like them no matter what. And I’m so glad they make the dark chocolate M&Ms in holiday colors! Milk chocolate M&Ms are okay, but I think the dark ones are better in baked goods.
- 4 oz unsalted butter, room temperature (114 grams)
- 1/2 cup shortening (96 grams), don't substitute
- 3/4 cup granulated sugar (144 grams)
- 1/2 cup packed light brown sugar (100 grams)
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 3/4 cups all purpose flour (210 grams)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cup dark chocolate M&Ms
- 1/3 cup semi-sweet or dark chocolate chips
- Combine the butter and shortening in a large mixing bowl and beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg and beat 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 level tablespoons or rounded teaspoonfuls onto ungreased or foil lined cookie sheets, spacing 2 1/2 inches apart.
- Bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.
I have been using half butter and half Crisco for over 25 years. I always thought I got the best chocolate chip cookie–good shape, texture and taste. But I do like the Butter Crisco flavor in the recipe. I also bake at 350 not the 375 one sees in some recipes.
Thanks for the quick reply, Anna. I will definitely buy and use regular Crisco shortening (in the smaller container this time so it stays fresh) and the Dark Chocolate M&Ms for this recipe. My younger son will be coming home from college next week and will love these!
Darlene, the butter flavored variety is okay in pie crusts, but in my opinion the flavor is really strong in cookies. In this case it might be okay since you’re cutting the flavor by mixing it with regular butter, but overall I’d say to use the regular. Also, I keep mine in the pantry in a tightly sealed container and it doesn’t go bad. If you buy it, let me know and I’ll send you a list of recipes which seem to work better with shortening.
Anna, would you recommend using regular Crisco over Butter Flavor Crisco Shortening? Also, since I don’t use Crisco Shortening often, should I store it in the refrigerator to prevent it from becoming rancid?
MMmm those look good! Nothing like a classic M&M cookie 🙂