30-Minute Chewy M&M Chocolate Chip Cookies
These soft-centered cookies combine the richness of butter and shortening for the perfect chewy texture. Packed with colorful M&Ms and optional chocolate chips, they deliver bursts of chocolate in every bite. The dough requires chilling for optimal texture, resulting in cookies that hold their shape while staying tender inside. Perfect for birthday parties, bake sales, or when you want to bring smiles to kids and adults alike.
Ingredients
- 4 oz unsalted butter, cool and cut into chunks
- ½ cup shortening
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ cups plain M&Mschocolate chips1:1
Use any mix-ins like butterscotch chips or chopped candy
- ⅓ cup semisweet chocolate chips
Instructions
- 1
Combine cool butter and shortening in mixer and beat until creamy
- 2
Add both sugars and beat on high for two minutes, scraping bowl
- 3
Beat in vanilla and egg and continue beating for another minute until fluffy
- 4
Stir together flour, salt and baking soda in separate bowl
- 5
Add flour mixture to sugar mixture and stir until mixed
- 6
Stir in M&Ms and chocolate chips
- 7
Chill batter for about an hour
- 8
Preheat oven to 350 degrees F
- 9
Drop batter by rounded teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart
- 10
Bake for 12-14 minutes
- 11
Let cool on cookie sheets for about 2 minutes
- 12
Transfer to wire rack to cool
Tips
Chilling the dough is essential for preventing cookies from spreading too much and maintaining their shape during baking.
Space cookies 3 inches apart as they will spread during baking - this prevents them from merging together.
Don't overbake - cookies should look slightly underdone when removed as they continue cooking on the hot pan.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 2 days ahead and kept chilled, or frozen for up to 3 months
Serve at room temperature for best texture and flavor
Common Mistakes
Don't skip chilling to avoid flat, overly spread cookies
Don't overbake to avoid dry, hard cookies
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt by half to prevent overly salty cookies.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature.
Can I freeze the cookie dough?
Yes, freeze shaped dough balls for up to 3 months, then bake directly from frozen adding 1-2 extra minutes.