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!

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.

Equipment you’ll need

• 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.

Ingredients

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

Is it better to use butter or shortening 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 butter 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.

Want more treats made with M&Ms? 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

5 from 9 votes

Brown Sugar M&M Cookies

Created by Melissa Williams | Persnickety Plates

Servings: 36 cookies

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Cooling Time 1 hour hr

Total Time: 1 hour hr 19 minutes mins

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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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Ingredients

 

1x2x3x

• ▢ 2 ¾ cup flour
• ▢ 1 teaspoon baking soda
• ▢ ⅔ cup butter softened (I used salted)
• ▢ ⅓ cup vegetable shortening
• ▢ 1 ½ cup packed brown sugar
• ▢ 2 eggs
• ▢ 1 ½ 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

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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

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

I first shared this recipe on Juggling Act Mama.

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