These Soft M&M Cookies are perfectly chewy with crispy edges and colorful M&M candies in every bite. Chilling the dough ensures a thick, bakery-style cookie with a soft center.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup all-vegetable shortening (1 stick Crisco)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups M&M candies, plus extra for topping
Instructions
1. Prepare Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Cream Wet Ingredients:
In a large mixing bowl, cream together shortening, light brown sugar, and granulated sugar until fluffy and well combined. Add eggs and vanilla extract, and mix until fully incorporated.
3. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients until a dough forms. Use a spatula or wooden spoon to fold in 1½ cups of M&Ms, ensuring they’re evenly distributed.
4. Chill the Dough:
Cover the dough and refrigerate for several hours or overnight until completely chilled.
5. Preheat and Prepare Baking Sheets:
Position the oven rack in the upper third of the oven. Preheat to 350°F (175°C). Line baking sheets with parchment paper.
6. Shape the Dough:
Using a large cookie scoop, portion the dough into 18 balls. Roll each portion into a smooth ball and slightly flatten. Press a few extra M&Ms onto the top of each dough ball for decoration.
7. Bake the Cookies:
Place 6 cookies per baking sheet, evenly spaced. Bake for 10–12 minutes, rotating the sheet halfway through baking. The cookies should be golden on the edges but still soft in the center.
8. Cool the Cookies:
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill Time: Chilling the dough is crucial for thick and chewy cookies. Plan ahead to allow for this step.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
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