Okay, so these are called “Big Soft M&M Cookies,” but I didn’t make them so big. I actually made them a little on the smaller side because I wanted my M&M’s to be a good chunk of the cookie. Every kitchen should always have M&M’s on hand because they’re so versatile! I stock up when they go on sale (the ones pictured are Super Bowl M&M’s. Can you even tell after baking them?).
These cookies taste exactly as they look. I hate when I bite into a deceiving cookie. You think it’s going to be soft and after your first nibble, the cookie is crumbling into a million pieces like a Nature Valley bar. The. Worst. Or how about when you pick up a cookie that looks like oatmeal raisin, only to find out there’s coconut and chocolate chips instead? I don’t like surprises when it comes to my dessert. I want everything to taste exactly how it looks.
That’s why these cookies and I get along so well. No tricksters here. Just a good ol’ soft, M&M cookie. 
On an unrelated note, I’m officially out of my first trimester now. It basically still feels the same. I did a little recap on my other blog HERE.
This delicious recipe from Punch of Yum
Ingredients
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 cup shortening
- 2 eggs
- 1 tablespoon vanilla
- 2½ cups flour (+ 2-3 tablespoons)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups M&M's
Directions
- Preheat the oven to 350 degrees. Line baking sheets with silicone mats.
- Cream together both sugars, shortening, eggs, and vanilla.
- Gradually mix in the 2½ cups flour, baking soda, and salt until just combined. If the dough is still wet, add in the tablespoons of flour until the dough is no longer sticky. Stir the M&M's into the dough.
- Use a large cookie scoop to place balls of dough 2 inches apart onto baking sheet.
- Bake for 8-10 minutes.
