M & M Cookies are my particular favorite. I love how the crunchy candy shell adds more texture to these soft and chewy cookies. Using part shortening and part butter is the secret to cookies that stay soft longer.
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 5 dozen cookies
Ingredients:
- 2/3 cup butter, softened
- 1/3 cup solid vegetable shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 teaspoons light corn syrup
- 2 cups plus 2 tablespoons flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2-1/2 cups plain M&Ms chocolate candies
Preparation:
Preheat oven to 325 degrees F. In large bowl, combine butter with shortening and beat until fluffy. Add brown sugar and granulated sugar and beat until combined. Then beat in eggs, vanilla, and corn syrup.
Add flour, baking soda, and salt and mix until a dough forms. Stir in 1 cup M&Ms by hand. Drop cookie dough by tablespoons onto an ungreased cookie sheet. Top each dough ball with a few remaining M&M candies.
Bake for 12-16 minutes or until cookies are set and very light golden brown. Cool on cookie sheets for 2 minutes, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
