Robbi’s M&M Cookies
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I had a bunch of M&Ms left from when I made Leprechaun Hugs a little while back, so I decided to look up a recipe for M&M cookies. These were wonderful! They’re best straight out of the oven, so I recommend gently reheating them either in the oven or super quickly in the microwave when you go to enjoy the leftovers. This makes a lot of cookies, which was perfect, because I sent some in to work with Dino, and saved a bunch for some friends that were coming over for dinner on Friday.
Robbi’s M&M Cookies
Allrecipes – Robbi Schultze
“Cookies using M&M candies, any variety. Old recipe-but ALWAYS a favorite!!”
Original recipe makes 5 – 6 dozen
1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces
In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.
Big Flavors Rating: 5 Stars
