M&M Cookies are one of my favorites. My mom only baked M&M cookies at Christmas time. Now that M&M’s come in seasonal colors, I bake them throughout the year.
I purchased a bag of M&M’s after the Easter holiday. They were on clearance. Yea!
Here is the basic ingredients. The salt shaker was my mothers. It was the salt shaker used for cooking only. She always kept it by the stove. Now it has the same place of honor in my kitchen. It reminds me of watching my mom cooking dinner and thinking “I want to cook like mom when I grow up”. Happy memories!
Blend shortening and sugars.
Add eggs and vanilla; only 2 eggs. One of the yolks broke and so it looks like three egg yolks but it’s only 2; confused me for a minute there. Then beat till well blended.
Sift in the dry ingredients. This fine mesh colander is great for sifting. Remember the old hand-held sifter we used to use? It was so hard to clean, noisy and it usually rusted. This colander works much better.
Stir in the M&M’s. Don’t they look so pretty? That cookie dough really looks tasty!
I use a #40 scoop to scoop the dough onto a parchment paper lined cookie sheet.
I usually bake 6 to 8 cookies at a time, giving them room to spread slightly. Into a 375° oven for 5 minutes. Rotate the cookie sheet, then bake for another 5 minutes.
While the cookies are baking I scoop the rest of the cookie dough onto a cookie sheet and put in the freezer.
After the cookies are frozen, usually 24 hours, I put them into a freezer bag and back into the freezer. Whenever we want fresh-baked cookies I just go to my freezer and take out however many I want to bake. Put them on a parchment paper lined cookie sheet and bake as usual. No need to thaw or adjust cooking temperature or baking time. You get fresh-baked cookies whenever you want without taking the time to mix up the dough.
Now back to those cookies baking in the oven. Can’t you just smell them?
Yumm! I let them cool on the cookie sheet for 2 minutes.
Then I grab the end of the parchment paper and slide it out onto the cooling rack. Allow the cookies to cool to your desired cookie temperature. 
This is a beautiful cookie! I always go for the cookies with the fewest M&M’s. This one has my name written all over it…not really, unless my name begins with an “m” but it doesn’t.
I’ll take two with a glass of milk, please!
Here’s the recipe. Enjoy!
M&M Cookies
1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M candies
Blend shortening and sugars, beat in vanilla and eggs. Sift remaining dry ingredients. Add to sugar mixture mixing well. Stir in M&Ms.
Use scoop to scoop desired amount onto parchment paper lined cookie sheet. Do not bake more than 8 cookies at a time for optimal baking success and deliciousness.
Bake at 375° for 5 minutes. Rotate cookie sheet and bake 5 minutes more. Remove from oven and place cookie sheet on cooling rack for 2 minutes. Using the parchment paper slide off onto cooling rack. Allow to cool until optimal cookie temperature for you. Enjoy!
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