Best Yet M&M Cookies
My favorite M&Ms cookie recipe. These are chewy with crispy edges.
Servings 26
Cost 5
Ingredients
- ½ cup unsalted butter (114 grams)
- ½ cup shortening (96 grams)
- ¾ cup granulated sugar (150 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) -- I use the gram amount
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ cups plain M&Ms
- ⅓ cup semisweet chocolate chips optional
Instructions
- 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 at last 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 (better yet, use a medium size cookie scoop) 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.
Notes
A mixture of shortening and butter is what gives these cookies their light, crispy, texture. For the flour, I use 210 grams. If you are measuring by volume, aerate the flour and spoon it into the cup.