My little niece is a chocolate lover and she loves my Chocolate Chip M&M’s cookies. They are soft and chewy on the inside and crispy on the edges. I use both butter and vegetable shortening. The butter provides good flavor and gives it a crispy texture and the shortening makes it tender because it’s 100% fat. My secret ingredient in this recipe is cornstarch. I don’t know the scientific reasoning but my cookies are always soft when I add it. If it ain’t broke don’t fix it! Since the butter is at room temperature, you will need to chill these cookies in the freezer for 15 minutes before baking to prevent them from spreading.
The aroma in the kitchen will be intoxicating! If you have little ones, they’ll make their way to the kitchen. There’s nothing more satisfying than a warm cookie right out of the oven. I have a hard time waiting for them to cool down before eating. Every time I bake these cookies they are gone within the hour so make sure to make an extra batch.
I love the bright green and red M&M’s giving your cookies an extra festive look. It always reminds me of the Christmas holiday. Baking these cookies has become one of my holiday traditions with my little nieces. We always look forward to Christmas for all the baking and eating. That’s the best part, eating! I have no guilty feelings during the holidays. It’s time to celebrate and enjoy your time with your family and friends. In my family we show our love through food. I hope you enjoy them as much as me and my family!
- 2¼ cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 TBS cornstarch
- ½ cup unsalted butter (1 stick), room temperature
- ½ cup vegetable shortening
- ¾ cup firmly packed brown sugar
- ¾ cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 package of semi-chocolate chips or chunks (10 ounces)
- 1 package of Milk Chocolate M&M (11.4 ounces)
- Optional: walnuts or pecans
- Cream butter, brown sugar and sugar until light and pale in color.
- Add one egg at a time, then add vanilla and mix until fully combine.
- Sift flour, salt, baking soda and cornstarch in a separate bowl.
- Add dry ingredients and mix. Please do not over mix.
- Stir in chocolate chips/chunks and Milk Chocolate M&M's
- Chill cookie batter in the freezer for 15 minutes and pre-heat oven at 375 F degrees .
- Line your cookie tray with parchment paper.
- I used a mini ice-cream scooper and was able to make 36-40 cookies from this batter.
- Bake for 10-12 minutes depending on oven.
