Soft and Chewy M&M Cookies
User Reviews
5
Soft and Chewy M&M Cookies
Description
Soft and Chewy M&M Cookies are made with a balanced blend of butter and vegetable shortening that yields a tender, chewy texture. The dough incorporates both M&M's and chocolate chips, adding a mix of candy shell crunch and melted chocolate pockets. Chilling the dough before baking helps control spreading, keeping the cookies soft at the center with slightly crisp edges. The combination of brown and granulated sugar contributes to the moistness and subtle caramel notes in the cookie base.
The baking process at a moderate temperature ensures the edges turn just lightly browned without overcooking the interior. Proper measurement and handling of the flour, such as spooning it lightly into the measuring cup or weighing it, are key to preventing dry dough. Using a cookie scoop provides even portioning and uniform baking results. These cookies are great for casual gatherings or anytime a classic sweet treat is desired.
The recipe notes emphasize weighing or properly measuring flour and not skipping the chilling step to retain cookie structure. Slightly underbaking is suggested for optimum softness and chewiness.
Ingredients
- 3 cups all-purpose flour properly measured. See the note below.
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup butter at cool room temperature
- 1/2 cup vegetable shortening plain
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 1 ½ cups M&M's chocolate candies
- 1 cups chocolate chips dark, semi-sweet, milk chocolate chips, or chunks
Instructions
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together butter and shortening until well-combined.
- Add sugars, and beat for about 4-5 minutes on high, or until very well-combined.
- Add eggs, one at a time, and vanilla; beat in for 3 minutes.
- Stir in flour until just combined.
- Add chocolate chips and M&M's; stir in.
- Cover, and refrigerate dough for at least 2 hours.
- Preheat oven to 375 F, and line 2 baking sheets with parchment paper.
- Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.
- Bake for about 8-10 minutes, or until very lightly browned at the edges.
- Remove from oven, and let cool on baking sheet.
Notes
- Measure flour carefully by weighing it or lightly spooning it into the cup to avoid dry cookies.
- Be sure to refrigerate the dough for at least two hours to keep cookies from spreading too much.
- Using a cookie scoop ensures evenly sized cookies that bake consistently.
- Remove cookies when edges are barely browned to maintain a soft, chewy texture.
- The nutrition values provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 222kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 130mg | 5% |
| Potassium | 25mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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