M&M Cookies Recipe
A great cookie recipe for me is the one you try once and you make it your go-to recipe from that point on. These m&m cookies turned out so great and delicious that I actually had to hide them from my kids. Even though I did hide them my kids still were able to locate and eat them all. Like my cousin said, “you gotta find a new hiding spot.”Jump to Recipe
One of the things I like to do is to adapt recipes and make them my “family favorite recipes”.
You might be wondering why I do adapt the recipes if they work well in the first place. Well, simply because I like to make them better for my liking.
How to make soft fluffy M&M cookies.
For the most part, when my son would make chocolate chip cookies using the recipe in the bag cookies would be good. But, one of the things I would notice is they would transform into a non-round form.
The reason behind that is the butter. When you use all butter they spread wider and thinner. They also turn out to be crispier.
Butter has a lower melting point than shortening. Butter also contains water which is released as vapor when cookies are being baked. As the cookie spreads because of the butterfat, the structure of the cookies is lost. That is why some recipes that use all butter call for a resting time in the fridge, to prevent structure loss.
Do you want to know more about the science behind cookies? Check this article out.
Make perfect looking m&m cookies
One of the questions I had was, why the cookies I see everywhere look so perfect. You can see the m&m chocolate whole and colorful.
The secret that is not really a secret is to add maybe about 3/4 of the chocolates to the batter. For the other 1/4 of chocolate, you press them down into the dough once you form them. You can see how I did that in the video.
You will end up with some of the chocolates cracked and that is normal. I think it is because the temperature inside the m&m and the coating have different melting points. Oh well, it is chocolate.
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Baking cookies perfectly.
Sugar has a lot to do with the color the cookies take when backed. Also, brown sugar not only adds flavor but some color to the cookies. With this recipe, some of the flavor and color were added but not to the point you can clearly notice it.
To get all your cookies to bake and look the same make sure you use the same dough amount for each of them. I used one tablespoon scooper (1.5″ diameter), for each cookie I used two scoops of the dough.
Tip: I do the same for cupcakes, I use a scooper to measure the batter for each one of the cupcakes.
Roll each dough ball between your palms and place them in a baking sheet. You can use parchment paper to line the baking sheet or you can use a silicone mat. Love mine, I bought them originally to make macarons but since they fit perfectly on my baking sheets I just use them instead of cutting the parchment paper to size.
Bake the cookies at 350 F for around 12 minutes. The oven I have is a convection oven.
Once they are baked let them cool off on the baking sheet. Once cooled, remove them and put them away in a pretty cookie holder. Or in a ziplock bag like I did… I do really want a pretty cookie jar 🏺.
- 3 Cookie sheets
- Cookie scooper Tablespoon size
- 2 Cups Flour
- ½ Cups Brown Sugar
- ½ Cup White Sugar
- 2 tsp Baking Powder
- 1 pinch Salt
- ½ Cup Butter
- ¼ Cup Shortening
- 2 Eggs
- 2 tsp Vanilla extract
- 1.5 Cups m&m chocolates
- ½ Cup m&m chocolates for decoration.
- Preheat the oven at 350°F. This can be done when you are ready to form the cookies or before starting the recipe.
- Line the baking sheets with the silicone mat or parchment paper and set asaide.
- In a mixing bowl cream the butter, shortening, salt, and the sugars until well combined.
- Add the eggs and vanilla and mix until well incorporated.
- In a separate bowl combine the flour and baking powder. Add it to the wet ingredients mixture and keep on mixing until you get a uniformed dough.
- Add the m&m and fold them with a spatula.
- Scoop the dough and form a ball with your palms. 2 Tablespoon size dough balls.Place them in the baking sheet and press them down a little. 2" – 2.5 " apart of each other.
- Place and press some of the decoration m&m's into the dough.
- Bake them at 350°F for 12 minutes.
- Let them cool in the baking sheet for at least 10 minutes.
- Store them in an air tight container.
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