Best Yet M&M Cookies

Photo by Meghan C.
Adapted from misskim.typepad.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from misskim.typepad.com

Ingredients

  • 1

    stick unsalted butter, softened

  • 1/2

    cup shortening

  • 3/4

    cup sugar

  • 1/2

    cup packed light brown sugar

  • 1 1/2

    teaspoons vanilla extract

  • 1

    large egg

  • 1 3/4

    cups all purpose flour

  • 3/4

    teaspoon salt

  • 1

    teaspoon baking soda

  • 3/4

    cups plain M&Ms

  • 1/3

    cup semi-sweet chocolate chips (optional)

Directions

This dough will need to set in the fridge for at least an hour after mixing, so no need to preheat the oven yet. Combine the 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. The cookies do spread, so keep that in mind when spacing out the cookies. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool. Makes about 22 cookies

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