Saturday, July 4, 2015

Big Soft M&M Cookies

Big Soft M&M Cookies - made dough June 27, 2015 from Pinch of Yum
I had to use up the rest of the bag of red, white and blue M&Ms, right? No better time than now to try out this recipe for M&M cookies. I almost didn’t choose this recipe to test out because they had no butter in them, just shortening. I am not a fan of shortening. Butter girl here.

I recognize the value of shortening in a cookie recipe, don’t get me wrong. It helps the cookies keep their shape better and don’t add the same melting properties of butter. But when it comes to flavoring a cookie, it ain’t butter. And I’m snobby enough not to go with butter-flavored shortening because – shudder – the only thing worse than not having a butter flavor is having a fake butter flavor. Fake butter. Let’s not go there.

Those prejudices aside, this turned out better than I expected. Loved the thickness and texture. Wasn’t as enamored of the flavor of course but still, it was fairly decent. The M&Ms add the chocolate component and the candy shell gives it a bit of crunch without having to add nuts (nuts in most cookies = all kinds of wrong). Plus they’re seasonally correct and they look cute.
Happy Birthday, America.
1 cup packed brown sugar
½ cup granulated sugar
1 cup shortening
2 eggs
2 teaspoons vanilla
2½ cups flour (+ 2-3 tablespoons)
1 teaspoon baking soda
1 teaspoon salt
1½ cups M&M's
  1. In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla with electric mixers on low speed until well mixed. 
  2. Add the 2½ cups flour, baking soda, and salt. Mix until just combined.
  3. Add the extra tablespoons of flour until the dough feels thick and almost dry to the touch. Stir the M&M's into the dough. 
  4.  Roll into large balls and press extra M&M's into the tops. Chill or freeze until thoroughly chilled.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper and space frozen dough balls evenly. 
  6. Bake for 8-10 minutes (they will be slightly underbaked). Remove from cookie sheet after a few minutes and place on cooling rack. Cool completely.

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