There are a few things that just remind you of childhood. These cookies are one of them for me. I used to have these cookies all the time. Weather it was getting them from the supermarket or at bake sales, they were also what I looked forward to eating when I got home. Chewy, big and just the right crunch of chocolaty goodness from the M&M’s. It was the quintessential kid snack. Here I am, now 26 years old, and it is still as good as I remember. They’re even better when they’re homemade. Thus, why we’re making them today. Ignore the Christmas themed colors, as that’s all I had on hand. I’m aware it’s only September. Just roll with it.
Start out with room temperature eggs and butter.
In a mixing bowl, combine the butter, shortening, white sugar, brown sugar and vanilla extract. Mix on medium speed for 5 minutes until fluffy. Stop the mixer and scrape well.
Add in the eggs, one at a time, beating well after each addition. Scrape well.
While the mixer is on the lowest setting, dump in the sifted dry ingredients that you’ve combined. Mix until just combined. Finish folding the dry ingredients in with the rubber spatula.
Use a cookie scoop to portion out your cookies onto a pre-greased cookie sheet. You’ll have extras. Just place those in a Ziploc bag in the freezer for later use. Freeze the remaining cookies on the sheet for 15 minutes, while you pre-heat your oven to 400°F.
Once they’re out of the freezer, roll them into a ball with your palms and dip them into the M&M’s.
Bake them for 10-15 minutes or until the edges begin to brown slightly. Don’t over cook them! Take them out partially under-baked and let them continue to bake on the pan for about 5 minutes before moving them to a wire rack to cool completely.
Store in a covered container for up to a week.
See how I do it:
- 8 Tablespoons unsalted butter
- 1/2 cup shortening
- 1 Cup granulated sugar
- 1/2 light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
Cream the butter, both sugars, shortening, vanilla for about 5 minutes until light and fluffy. Stop the mixer and scrape well.
Add the eggs one at a time, mix well between additions.
Sift all the dry ingredients together and dump the dry ingredients into the mixing bowl, while the mixer is on the lowest setting. Mix until just combined. Fold in the rest of the dry ingredients with a rubber spatula.
Portion out the cookie dough with an ice cream scoop onto a lined cookie sheet. Freeze the extra dough in a storage bag. Leave the rest of the dough balls on the sheet and freeze for 15 minutes, while you preheat the oven to 400°F.
After 15 minutes, bring out the cookies on the sheet and roll them slightly between your palms.
Dip them into the M&M's and flatten them with your fingers slightly. Place the sheet in the oven and instantly turn down the temperature to 350°F.
Bake for 10-15 minutes. Watch the cookies closely. They should have slightly golden edges, but should look slightly under-cooked.
Let them continue to cook on the sheet out of the oven for about five minutes, before moving them to a wire rack to cool.
Store in a container that's covered for about a week. Freeze any leftovers.