Can you use butter instead of shortening?

Typically butter and shortening work pretty interchangeably, so it should work with butter as well. However, the cookies won't be quite as soft and fluffy, and will be a little more dense and flat. Here's more information on the difference between the two!

Can you use a stand mixer?

Yes, you can use a stand mixer for the sugars and wet ingredients, but I still recommend mixing by hand when adding the dry ingredients.

My cookies are flat. What can I do to make them thicker?

When my cookies are flat, that usually means that it needs a little more flour. I'd add flour tablespoon by tablespoon until the dough feels kind of dry and crumbly. You could also bake a "test cookie" before baking the rest of the batch to see if it's the thickness you'd like.

Does this recipe work with chocolate chips?

Sure would! But in that case, I'd probably opt for this classic chocolate chip cookie recipe or this browned butter cookie recipe. Both are fabulous as well!

Big Soft M&M Cookies Recipe

Description

These big soft M&M cookies are just that: BIG AND SOFT. A quick and easy pick me up for any day. One of my favorite cookie recipes!

Ingredients

Units Scale

1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
2 teaspoons vanilla
2 1/2 cups flour (+ 2-3 tablespoons)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M’s

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Instructions

Preheat the oven to 350 degrees. In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla with electric mixers on low speed until well mixed.
Add the 2 1/2 cups flour, baking soda, and salt. Mix until just combined; I found it easiest to finish this by hand. 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.
Roll into large balls (unless you want small cookies, and who are you anyways?) and press extra M&M’s into the tops. Flatten slightly with your palm or the back of a wooden spoon. Bake for 8-10 minutes (they will be slightly underbaked). Remove from cookie sheet right away and place on cooling rack. Let stand for 5-10 minutes to help the cookies hold their shape.

Notes

I always put a little extra flour in my cookies so they don’t get flat. But if you find that you get too much flour and they aren’t flattening at all (I may or may not have made this mistake) just press them down with the palm of your hand or the back of a wooden spoon so they are normal-cookie-shaped before you even bake them.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Bake
Cuisine: American

Keywords: m&m cookie, cookie recipe, m&ms, soft cookie