Soft and Chewy M&M Cookies

These classic M&M cookies are the kind of old-fashioned treat that earns a permanent place in the recipe box. The shortening gives them a wonderfully soft, tender center with lightly crisp edges, while brown sugar adds a subtle caramel flavor. Every bite gets little pockets of creamy milk chocolate and that familiar candy-shell crunch.

I especially like how uncomplicated this collected recipe is. There is no chilling time, no complicated shaping, and no specialty equipment beyond a mixer and baking sheets. The dough comes together quickly, which makes these cookies especially handy for school parties, bake sales, holiday cookie trays, or an easy weekend baking project with the kids. Pressing a few M&M candies onto the tops before baking also gives every cookie that colorful bakery-style finish.

The recipe makes a generous batch, and you can easily change the M&M variety to suit the season. Just watch the cookies closely toward the end of baking; pulling them out while the centers still look soft is the secret to keeping them tender after cooling.

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Ingredients

1 cup shortening

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1½ tsp vanilla extract

2½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1½ cups candy-coated milk chocolate candies, such as M&M’s, divided

Instructions

1. Preheat the oven. Heat the oven to 175°C / 350°F. Have ungreased baking sheets ready.
2. Cream the wet ingredients. Beat the shortening, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs and vanilla, then continue beating for 2 to 3 minutes, until the mixture looks light and fluffy.
3. Make the dough. Add the flour, baking soda, and salt. Mix just until a soft, evenly combined cookie dough forms. Avoid beating longer than necessary.
4. Add the candy. Gently stir about half of the M&M candies into the dough.
5. Shape the cookies. Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving a little room between each cookie. Press some of the remaining M&M candies onto each mound of dough, flattening the tops very slightly.
6. Bake. Bake at 175°C / 350°F for 9 to 11 minutes. The edges should be lightly golden, while the centers should still appear soft.
7. Cool. Let the cookies rest on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to finish cooling.

Cooking Notes

Shortening is important to the original texture. It helps produce cookies that stay tender and spread less than cookies made entirely with butter.

Do not wait for the centers to look completely firm before removing the cookies from the oven. They continue cooking from residual heat on the baking sheet.

Measure flour by spooning it into the measuring cup and leveling the top. Packing flour into the cup can produce dry, dense cookies.

Any standard M&M variety can work. Seasonal colors are an easy way to adapt the cookies for holidays and parties.

For more pronounced buttery flavor, butter can replace the shortening, but expect the cookies to spread more and develop a somewhat crisper edge.

Nutrition

Yields: 72 servings
Recommended Serving Size: 1 cookie

Based on the full batch and the expected yield of 72 small cookies, each cookie is approximately one dessert serving. The principal calorie sources are shortening, flour, sugars, eggs, and milk chocolate candies. Moisture loss during baking reduces finished weight but does not materially reduce the batch’s total calories.

Estimated Nutrition per Serving

Calories: 82 kcal
Fat: 4.0 g
Carb: 11.0 g
Protein: 1.0 g

Recipe Science

These cookies use a classic creaming-method dough built around shortening, brown and granulated sugars, eggs, flour, and candy-coated milk chocolate. Baking at 175°C / 350°F allows the dough to spread and set gradually while the exterior develops light browning.

Shortening is nearly pure fat and contains very little water, which helps limit gluten development and encourages a tender texture. Brown sugar contributes moisture and deeper caramel notes, while granulated sugar assists with spreading and crispness. Eggs supply moisture, protein, and structure. Baking soda promotes spreading and browning, and the 9- to 11-minute baking window is deliberately short enough to preserve a soft center.

For everyday use, the dough is straightforward and requires no chilling. Finished cookies can be kept in an airtight container at room temperature for several days or frozen for longer storage. Butter may replace shortening when preferred, although the resulting texture and spread will differ.

Dietary Notes & Health Alerts: Based on the supplied nutrition information and estimated ingredient contribution, one cookie contains about 1 g saturated fat, 55 mg sodium, and roughly 7 g total sugar, most of which is likely added sugar. None reaches the FDA’s 20% Daily Value threshold per serving for saturated fat, sodium, or added sugar. Portions can add up quickly, however; multiple cookies should be considered together when monitoring added sugar or saturated fat intake.

Why You’ll Love This Recipe

• Soft, Tender Centers: Shortening and brown sugar give these cookies their classic soft bite.
• No Chilling Required: Mix, portion, and bake without waiting for the dough to rest in the refrigerator.
• Colorful and Kid-Friendly: M&M candies make the cookies especially fun for birthdays, school events, and family baking days.
• Big-Batch Friendly: A single recipe yields about 72 small cookies, making it useful for parties and cookie trays.
• Easy to Customize: Swap in seasonal or specialty M&M candies to change the look and flavor.

FAQ

• Can I use butter instead of shortening? Yes. Use an equal amount, but expect more spreading and a richer butter flavor. Chilling butter-based dough briefly can help control spreading.
• Why did my M&M cookies turn out hard? Overbaking is the most common cause. Remove the cookies when the edges are lightly browned but the centers still look soft.
• Can I make the dough ahead of time? Yes. Cover it tightly and refrigerate it. Let very firm refrigerated dough soften slightly before portioning.
• Can I freeze these cookies? Yes. Cool them completely, pack them in an airtight freezer-safe container, and freeze. Thaw at room temperature before serving.
• Why press extra M&M candies on top? It distributes the color across the surface and gives the finished cookies a more polished appearance without changing the dough itself.

Conclusion

There is something wonderfully comforting about a simple, colorful batch of homemade M&M cookies, and this collected favorite proves that a recipe doesn’t need to be complicated to earn repeat status. Cooking and baking are always a journey, so feel free to experiment with your favorite M&M variety and make this batch your own.

Which M&M variety would you put in your cookies? Happy baking, from my kitchen to yours.