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!
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.
Anyway, I’m sharing the recipe for the Brown Sugar M&M Cookies, which I made by myself, without an audience, over on Juggling Act Mama today. Go check them out.
Or maybe you’d like…
Chewy M&M Sugar Cookies
Giant Peanut Butter Reese’s Pieces Cookie (for one)
Brown Sugar M&M Cookies
This Brown Sugar M&M Cookie is a fun twist on the traditional sugar cookie.
- 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
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.
It should make about 3 dozen cookies, depending on how large your cookie scoop is.
Adapted from Amanda's Cookin