For chewy M&M cookies with the perfect texture, use butter-flavored vegetable shortening, packed light brown sugar, and a careful 9–12 minute bake at 350°F (175°C). The shortening helps the cookies stay tender and chewy while spreading less than an all-butter dough, and the centers should still look slightly soft when they come out of the oven.
These colorful cookies have lightly crisp edges, soft centers, rich brown-sugar flavor, and plenty of crunchy chocolate candies in every bite. This easy recipe makes about 30–36 cookies, takes 15–20 minutes to prepare, and includes an optional 20–30 minute chill if your dough needs a little extra help holding its shape.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially satisfying about a thick, chewy M&M cookie. Each one has a soft brown-sugar center, a gently golden edge, and bright candy pieces that add a little crunch and a cheerful burst of color.
Vegetable shortening is the key to this recipe’s texture. Unlike butter, shortening contains no water and stays firm in the dough, so the cookies generally spread less while baking and keep a tender, pleasantly chewy bite.
This is also a wonderfully practical cookie for parties, lunch boxes, bake sales, and after-school treats. The dough comes together in one main mixing bowl, and the candies make every batch look festive without requiring frosting or decorating.
- Makes approximately 30–36 cookies.
- Uses an easy 2-tablespoon scoop for consistently sized portions.
- Needs only 9–12 minutes of baking per tray.
- Includes an optional chill for dough that spreads more than you prefer.
If you enjoy classic, tender cookies with a little extra personality, you may also like these soft sugar puff cookies for another colorful treat.
Ingredients You’ll Need
Start with butter-flavored vegetable shortening if available. It gives the cookies a fuller bakery-style flavor while preserving the tender texture that makes shortening-based cookies so dependable.
Light brown sugar brings moisture, caramel notes, and chewiness, while granulated sugar adds a touch of sweetness and helps the edges develop a delicate golden finish. Pack the brown sugar firmly into the measuring cup so the recipe has the intended balance.
Use large eggs at room temperature when possible. They blend more readily into the creamed shortening and sugars, helping the finished dough stay smooth rather than streaky.
For the flour, spoon it into the measuring cup and level the top instead of scooping directly from the bag. Too much flour can make the cookies dry or cakey, so weighing 300–315 grams is the most precise option.
- Choose plain M&M candies for the familiar chocolate-and-candy flavor.
- Use 1 1/2 cups for a balanced dough-to-candy ratio or 2 cups for extra candy in every bite.
- Keep a handful of M&Ms aside to press onto the warm cookies after baking.
- Whisk the flour, baking soda, and salt together before adding them to the wet mixture.
For another comforting cookie idea with a fruit-and-spice twist, take a look at these apple snickerdoodle cookies. They make a lovely companion to this colorful M&M batch on a dessert tray.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and line your baking sheets with parchment paper. The parchment helps prevent sticking and makes it easier to transfer the cookies after their short cooling period.
Step 2: Add the shortening, packed light brown sugar, and granulated sugar to a large mixing bowl. Beat for about 2–3 minutes, stopping once or twice to scrape the bowl, until the mixture looks smooth and creamy.
Step 3: Add the first egg and beat until it is incorporated, then add the second egg. Mix in the vanilla extract, making sure the wet ingredients are evenly blended before moving on.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This distributes the leavening and salt so you do not get concentrated pockets in the finished cookies.
Step 5: Gradually mix the dry ingredients into the shortening mixture. Stop as soon as no obvious streaks of flour remain, because overmixing can make the cookies less tender.
Step 6: Fold most of the M&Ms into the dough with a spatula or sturdy wooden spoon. Save a handful for the tops, since those candies will remain visible and give the finished cookies a bakery-style appearance.
Step 7: Scoop approximately 2 tablespoons of dough for each cookie and place the portions on the prepared baking sheets. Leave about 2 inches between them so the cookies have room to spread without touching.
Step 8: Look at the first tray before deciding whether chilling is needed. If the dough feels very soft or spreads more than desired during baking, chill the remaining dough for 20–30 minutes before scooping and baking it.
Step 9: Bake each tray for 9–12 minutes. Remove the cookies when the edges are lightly golden and set, while the centers still look slightly soft; this is the most important timing point for a chewy result.
Step 10: Immediately press the reserved M&Ms onto the warm cookie tops. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
How to Get the Perfect Chewy Texture
The best chewy cookies are often removed from the oven earlier than your eyes expect. The centers should not look raw or wet, but they should look softer and lighter than the edges because carryover heat continues cooking them on the baking sheet.
Set a timer for 9 minutes when baking your first tray, then inspect the cookies. Depending on the exact size of your scoops and the performance of your oven, they may need the full 12 minutes.
Do not judge doneness by color alone. Shortening-based dough can remain fairly pale while the edges are ready, so look for lightly golden rims and centers that have puffed and begun to set.
- Measure flour carefully to avoid a dense cookie.
- Mix only until the dough comes together.
- Keep the dough portions close to 2 tablespoons for even baking.
- Allow 2 inches between dough portions.
- Cool on the tray for 5 minutes before moving the cookies.
If you prefer a little more crunch around the edge, allow the cookies to remain in the oven closer to 12 minutes. For the softest centers, begin checking at 9 minutes and remove them as soon as the edges are set.
For a chocolate-focused bake with a similarly satisfying chewy bite, you can also try these oatmeal candy bar cookies when you want to vary your dessert selection.
Mixing, Scooping, and Baking Tips
Use a large bowl so the dough has room to develop without spilling over the sides. A handheld mixer or stand mixer works well for the shortening and sugars, but a spatula is often the safest tool for folding in the flour and candies.
Try to place a few candies near the outside of each dough ball before baking. This creates visible color around the edges, while the reserved candies pressed on after baking add fresh definition to the tops.
Bake one tray at a time when possible, positioning it near the center of the oven. If you bake multiple trays at once, the airflow and heat distribution can change, so watch the cookies closely and expect that trays may finish at slightly different times.
Use parchment rather than a heavily greased pan. Extra grease can encourage more spreading, while parchment provides a clean release without adding unnecessary fat to the cookie bottoms.
For a bar-style dessert that is easy to slice and share, these chewy chocolate chip bar cookies are another excellent option for a dessert table.
Storage and Serving Suggestions
Let the cookies cool completely before storing them. Place them in an airtight container at room temperature, preferably in a single layer or with parchment between layers if the container is crowded.
These cookies are especially good with cold milk, hot coffee, or a scoop of vanilla ice cream. Their colorful tops also make them a simple choice for birthday parties, classroom treats, holiday cookie exchanges, and casual weekend baking.
If you want to prepare the dough ahead, the optional chill can be useful when the dough seems too soft. For the best texture, bake the portions according to the recipe and avoid leaving finished cookies uncovered, since exposure to air can make the centers lose their tenderness.
Arrange the cooled cookies on a platter with other homemade desserts for an inviting spread. If you are planning a more formal dessert course, these individual cheesecakes in ramekins offer a creamy contrast to the chewy candy cookies.
Chewy M&M Cookies with Shortening
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the shortening, brown sugar, and granulated sugar for about 2–3 minutes, until smooth and creamy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the shortening mixture, mixing only until combined.
- Fold in most of the M&Ms, reserving a handful for the cookie tops.
- Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between portions. If the dough spreads more than desired, chill it for 20–30 minutes.
- Bake for 9–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Press the reserved M&Ms onto the cookies immediately after baking. Cool on the baking sheet for 5 minutes, then transfer to a rack.
Notes
Final Thoughts
These chewy M&M cookies with shortening are proof that a straightforward ingredient list can produce a memorable homemade treat. The combination of butter-flavored shortening, brown sugar, careful flour measuring, and a short bake creates cookies with tender centers and lightly golden edges.
Remember the two most important details: chill the dough for 20–30 minutes if it spreads more than you like, and remove the cookies while the centers still look slightly soft. They will firm as they cool, leaving you with the chewy texture this recipe promises.
Pressing extra M&Ms onto the warm tops is a small finishing step, but it makes a big difference in appearance. Serve the cookies once cooled, pack them for sharing, or keep a container ready for whenever a colorful, chocolate-filled snack is calling.