Chocolate Chip M&M Cookies

I received a text message that said, “Your cookies were a huge hit! They were gone by 9 a.m.”

“I guess they really liked them,” I thought to myself.

It should be no surprise to hear that I typically don’t eat the entire portion of everything I cook.  If I did, my waistline would surely expand to much larger than any normal doorway.  So, on occasion, I have sent various baked goods off for others to share with their coworkers or friends.  I’ve even gained loyal readers along the way just from a few samples of my various concoctions.

You know who you are…Judy, Susan, Kim, Amy, Sharon, Sheena, James, Chuck and Josh.  I’m sending happy thoughts and great vibes out into cyberland.

This recipe was no different.  I was in the mood to bake cookies, but certainly did not want 3 1/2 dozen of them tempting me every time I went into the kitchen.  As quick as they were mixed, baked and tasted, they were packed to be transported with Brent to work.  While the recipe seems simple and basic, the flavors were amazing.  You wouldn’t believe how soft and chewy they turned out.

When the text message came through, I had to giggle at the thought of his coworkers sneaking by his desk so early in the morning just for a morsel of cookie.  All the while, mentally wishing they could save the whole bucket to themselves.  I suspect there will be many more deliveries to come.

Chocolate Chip M&M Cookies
1 cup white sugar
1 cup brown sugar
2/3 cup unsalted butter, softened
2/3 cup shortening
2 eggs
2 tsp. vanilla
3 cups unbleached white flour
1 tsp. baking soda
1 tsp. salt
6 oz. milk chocolate chips
8 oz. M&M candies

Preheat oven to 350 degrees.  Mix sugars, butter and shortening until light and fluffy.  Next add the eggs and vanilla until combined.  Slowly add the flour, baking soda and salt.  Be careful not to over mix the dough.  Turn off the mixer and hand fold the chocolate chips and M&M candies until well combined.

Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart.  Bake at 350 degrees for 6 to 8 minutes, rotating the trays halfway through.  Remove from the oven and allow the cookies to cool completely on the cookie sheet.  I have found this to be the best way to guarantee perfectly soft cookies each and every time.  Makes about 3 ½ dozen cookies.

 Print This Recipe  Subscribe to Culinary Cory