Description
This delightful M&M Cookies recipe yields 30 chewy, colorful treats packed with classic M&M candies. The cookie dough combines a rich blend of vegetable shortening and butter for a perfect texture, enhanced with vanilla and salted balance. With simple yet precise steps, these cookies can be enjoyed freshly baked or rested for enhanced flavor and consistency.
Ingredients
Scale
Dry Ingredients
- 2¾ cup all-purpose flour (330 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon coarse sea salt
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup granulated sugar (200 grams)
- 1 cup dark brown sugar (213 grams)
- â…” cup vegetable shortening (123 grams, â…” stick)
- â…” cup unsalted butter (151 grams, room temperature, 1â…“ stick)
- 2 teaspoons pure vanilla extract (8 grams)
- 2 large eggs (100 grams, room temperature)
Mix-ins
- 2½ cups M&M’s candies (425 grams, divided)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position the baking rack in the middle. Line 2-3 large baking sheets with parchment paper to ensure easy cookie removal and clean-up.
- Combine Sugars: Using a stand mixer fitted with a paddle attachment, mix the granulated sugar and brown sugar on low speed until just combined to avoid scattering sugar.
- Cream Shortening and Butter: Add the vegetable shortening and butter to the sugars and beat on medium speed for about 3 minutes until the mixture becomes lighter in color and smooth, ensuring a creamy base for the dough.
- Add Vanilla: Incorporate the vanilla extract by beating on medium speed for 30 seconds to evenly distribute the flavor.
- Incorporate Eggs: Add eggs one at a time, mixing briefly after each addition until just incorporated to maintain the structure and moisture of the dough. Turn off the mixer once done.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, coarse sea salt, and kosher salt. This ensures even leavening and seasoning.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients and mix on low speed only until the flour is incorporated, avoiding overmixing which can toughen the cookies.
- Fold in Candies: Gently fold in 1¾ cups of the M&M candies by hand, ensuring an even distribution without breaking them.
- Chill Dough (Optional): For best flavor and texture, cover and refrigerate the dough for 1 to 24 hours. If short on time, proceed immediately to baking.
- Scoop Dough: Using a 2-inch cookie scoop (about 1½ tablespoons), drop dough balls onto prepared baking sheets spaced about 2 inches apart, fitting about 12 per sheet for even baking.
- Add Additional Candies: Press 3-4 additional M&M candies onto the top of each dough ball to enhance the visual appeal and candy distribution.
- Bake: Bake the cookies at 350°F (175°C) for approximately 9 minutes, or until the edges just start to set and feel slightly firm to the touch, creating a chewy texture with soft centers.
- Cool: Remove cookies from the oven, place the baking sheets on a cooling rack for 2 minutes to firm up, then transfer the cookies directly onto the cooling rack to cool completely.
Notes
- Coarse sea salt adds a pleasant texture and balanced saltiness; if unavailable, regular sea salt can be used.
- Refrigerating the dough is optional but recommended to enhance the flavor and texture of the cookies.
- Using a cookie scoop ensures uniform cookie sizes for even baking and presentation.
- Pressing additional M&Ms on top after scooping creates a colorful and attractive final appearance.
