comment icon 175 more comments It’s been a long time since I posted cookies on the blog. Welcome back, old friends. My coworker Lori shared this recipe with me after I tasted one of her cookies and begged her repeatedly for the recipe. I do that to people, so if you ever give me food, watch out. I will hunt you down. These cookies are big, soft, buttery, and hefty. They’re easy to make and also an excellent cookie to make with kids (because what kid doesn’t love little candies in their cookies?). You can even adjust them to what event or holiday you’re bringing them to – orange and black for Halloween, red and green for the holidays, pink and red for Valentine’s Day, or the original rainbow for any party you’re off to. I love a classic chocolate chip cookie, but there’s just something special about these M&M cookies, speckled in color and feeling like they’re straight from the bakery. Have another cookie, friend. You deserve it.
1. Mix Sugars and Wet Ingredients.
Brown sugar, white sugar, eggs, vanilla, and shortening. I recommend using an electric mixer for this!
2. Add Dry Ingredients.
Add your dry ingredients and mix by hand. The dough should feel thick and almost dry to the touch! Then it’s the fun part – add in those M&Ms!
3. Roll Into Dough Balls.
Roll your dough into balls – depending on size, you should end up with 18-24 cookies.
4. Bake and Enjoy!
Bake your cookies on a cookie sheet or baking sheet, let them cook for a minute, and serve and enjoy!
Freezing and Storage
These cookies freeze well before or after baking. Here’s how to do it!
To Freeze Before Baking: Roll your dough into dough balls and freeze on a tray to prevent sticking. Once they’re mostly or fully frozen, you can put them in an airtight bag or container. When you’re ready to bake, you can put them right on the baking sheet and bake – just add 3-5 minutes to account for them being frozen. These are best baked within 3 months! To Freeze After Baking: Follow the recipe as-stated and let the cookies cool completely, then pop them in the freezer on the sheet pan for a few minutes to freeze a bit. You can then add them to an airtight bag or container – I’d recommend making layers using parchment paper. These are best eaten within 3 months!
Variations and Ideas To Try For These Cookies
M&Ms are so FUN because you have some options for colors and other fun things to do. Here are some options!
Peanut Butter: Use peanut butter M&Ms. Caramel: Use caramel M&Ms. Christmas/Holiday Cookies: Use red and green M&Ms. Halloween Cookies: Use orange and brown M&Ms. Valentine’s Day Cookies: Use pink and red M&Ms. Easter/Spring Cookies: Use pastel-colored M&Ms. Super Bowl Cookies: Use your favorite team’s colors for the M&Ms!
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