Brown Sugar M&M Cookies

This Brown Sugar M&M Cookie recipe is a fun twist on the traditional sugar cookie that will definitely satisfy your sweet tooth. Crisp on the edges, chewy in the middle – just like a cookie should be!

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Serve these cookies for dessert after a dinner of one dish ranch chicken veggie bake!

The other night, I woke up at 4:00 am from a very realistic dream. In my dream, I was prepping my kitchen to make oatmeal cookies on Facebook Live. [Have you seen what that is? Anyone can now go live on Facebook for your friends, family, and followers – Bob “went live” at Best Buy when I was buying my new phone.] So, in my dream, since we don’t have a kitchen island, I used one of those suction cup cell phone holders and stuck my phone to my window while I made my cookies for all to see. It went so well, I was a natural.

Like I said, I woke up from this dream around 4:00 am and was totally inspired. I felt wide awake (rare for me, especially after waking from a deep sleep), so I grabbed my phone and ordered the suction cup thing from Amazon. After a bit, I fell back asleep.

The next morning, I wondered what I was thinking. I’m not a shy person but I’m also not a “hey look at me!” type person so do I really want to go live on Facebook? What will I talk about – especially for the 10 minutes that cookies take to bake? So, what do you think? Have you seen bloggers making things live in your feed? I love watching them but I’m not sure if it’s the right platform for me. Either way, my cell phone holder came in the mail today so I’m ready.

BROWN SUGAR M&M COOKIE INGREDIENTS

• Flour
• Baking Soda
• Butter
• Shortening
• Brown Sugar
• Eggs
• Vanilla Extract
• M&Ms

IS IT BETTER TO USE SHORTENING OR BUTTER IN COOKIES

Using shortening in cookies makes for a chewier cookie where using all butter tends to make a crisper cookie so it’s a personal preference.

HOW DOES SHORTENING AFFECT COOKIES

Because butter has a lower melting point than shortening, it can cause cookies to spread more and be thinner than the same cookie made with shortening.

HOW MUCH BETTER SHOULD I USE INSTEAD OF SHORTENING

I don’t often keep shortening on hand so when you need a shortening substitute, you can use all butter. Vegetable shortening doesn’t contain water (where butter does), so you’ll need slightly more butter than you would shortening. If the recipe calls for 1 cup of shortening, use 1 cup PLUS two tablespoons of butter.

TOOLS TO HELP YOU MAKE THESE BROWN SUGAR M&M COOKIES:

• Mixing Bowls – I love the grippy bottoms and these colors are fun.
• Cookie Scoop – I haven’t make a cookie without using a cookie scoop in YEARS. It makes it so much easier.
• Hand Mixer – My go-to for mixing batters.
• Silicone Baking Mats – Your cookies will bake more evenly and you’ll have less cleanup when you use silicone mats.

NEED MORE M&M TREATS IN YOUR LIFE? TRY THESE:

• Chewy Brownie M&M Cookies
• Coconut Oil Cookies Bars with Peanut Butter M&Ms
• M&M Chocolate Pudding Cookies
• M&M Cookie Pie

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If you MAKE & LOVE this recipe, share it on Instagram and tag me #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

HOW TO MAKE BROWN SUGAR M&M COOKIES

Brown Sugar M&M Cookies

This Brown Sugar M&M Cookie recipe is a fun twist on the traditional sugar cookie that will definitely satisfy your sweet tooth. Crisp on the edges, chewy in the middle - just like a cookie should be!

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Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: brown sugar m&M cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling Time: 1 hour

Total Time: 1 hour 19 minutes

Servings: 36 cookies

Calories: 114kcal

Author: Melissa Williams | Persnickety Plates

Ingredients

• 2 3/4 cup flour
• 1 teaspoon baking soda
• 2/3 cup butter softened (I used salted)
• 1/3 cup vegetable shortening
• 1 1/2 cup packed brown sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup M&Ms

Instructions

• In a large bowl, add the flour and baking soda and whisk together.
• In another large bowl (or the bowl of your stand mixer), add the butter, shortening, and brown sugar and mix until fluffy (a few minutes).
• Add in the eggs, beating well after each addition.
• Add in the vanilla and beat.
• Turn the mixer to low and scrape down the sides.
• Gradually add in the flour mixture, mixing only until the flour disappears.
• Cover bowl with plastic wrap and let chill in the fridge for at least an hour.
• Once chilled, preheat your oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats.
• Use a medium cookie scoop to scoop out the dough and place 12 per baking sheet.
• Press 4-5 M&Ms into the top of each dough ball.
• Bake for 8-10 minutes or until just golden.
• Remove from oven and immediately slide the parchment paper onto a cooling rack to cool completely.

Notes

It should make about 3 dozen cookies, depending on how large your cookie scoop is.

 

Adapted from Amanda's Cookin

Nutrition

Serving: 1g | Calories: 114kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 14mg | Sugar: 3g | Vitamin A: 130IU | Calcium: 11mg | Iron: 0.6mg

Tried this recipe?Tag @melissa_pplates or tag #persnicketyplates!

I first shared this recipe on Juggling Act Mama.

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