m&m cookie faceoff

I am on the hunt for a good recipe for M&M cookies, so I decided to try out two versions tonight. The main difference between the two recipes is the type of fat used: in the first recipe, shortening is used solely, and, in the second recipe, a combination of shortening and butter is used. The first cookie tasted like Chips Deluxe M&M cookies, slightly dry and crumbly, but not unpleasantly so. What I especially liked about the first cookie was their height; they did not spread as much as a butter-based cookie. The second cookie had a crisp exterior and a moister interior. They also had a slightly richer flavor, due to the butter and the increased amount of vanilla.


M&M Cookies #1

1 c. shortening
1 c. packed light brown sugar
1/2 c. sugar
2 large eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 c. plain M&Ms

Preheat oven to 375 degrees.

Combine flour, salt, and baking soda in a large bowl. Set aside.

Cream together shortening and sugars until light and fluffy. Add eggs and vanilla, and beat until combined. Add flour mixture and beat just until combined. Stir in M&Ms.

Drop by tablespoonfuls onto ungreased cookie sheet. Bake for 8 minutes. Remove from oven, and place a few M&Ms on top of each cookie. Return to oven for 2 to 3 minutes, until light golden. Let cool on wire racks.



M&M Cookies #2

1 c. sugar
1 c. brown sugar
2/3 c. butter, softened
2/3 c. shortening
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. M&Ms

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a large bowl. Set aside.

Cream butter, shortening, and sugars until light and fluffy. Add the eggs and vanilla, and beat until well combined. Mix in flour mixture until just combined. Fold in M&Ms.

Drop by tablespoonfuls on ungreased cookie sheets. Bake for 6 minutes, then remove from oven. Place a few M&Ms on top of each cookie, and return to oven for 2 to 3 more minutes. Let cool on wire racks.