M&M Cookie Recipe (Without Shortening)
If you love chocolate chip cookies then you’re going to go crazy for these mouth-watering chewy m&m cookies (made without shortening!). These decadent chewy cookies are loaded with M&Ms and rich chocolate flavor - perfect as a sweet treat to add to the Christmas cookie tray, or added to vanilla ice cream as a midweek dessert!
Ingredients
- 8 tablespoons unsalted butter, 113 grams, softened to room temperature
- ¼ cup white granulated sugar
- ½ cup cocoa powder, I used it without sugar, just regular good quality cocoa powder
- ½ cup brown sugar, regular or sub with muscovado sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- 2 large egg
- 1 and ½ cups all-purpose flour, can use a popular gluten-free blend too instead
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup M&Ms, no peanuts
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg and vanilla. Mix on low speed until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in M&Ms with a wooden spoon. The batter will be thick, and a little sticky and I recommend refrigerating it. Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
- The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls. (Should be around 13-14 cookies)
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Tried this recipe?Let us know how it was!