M&M'S Easy Party Cookies
Chewy, sweet cookies loaded with colorful M&M'S candies, perfect for parties and celebrations, appealing to all ages with their vibrant look and classic chocolate flavor.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Beat together vegetable shortening and sugars until light and fluffy.
- Blend in egg and vanilla extract.
- Gradually add combined all-purpose flour, baking soda, and salt; mix well.
- Stir in 1/2 cup candies and reserve remaining candies for decorating.
- Drop dough by heaping teaspoonfuls onto baking sheets.
- Press an additional 3 to 4 candies on top of each cookie.
- Bake for about 10 to 12 minutes or until lightly browned.
- Cool slightly on baking sheet, then remove to rack to cool.
Tips & Substitutions
For a softer cookie, consider using half butter and half shortening. You can substitute the M&M'S with chocolate chips or nuts for a different flavor profile. Ensure your ingredients are at room temperature for better mixing. If you prefer a chewier cookie, slightly underbake them and let them cool on the baking sheet. This recipe is versatile; feel free to experiment with mix-ins or flavorings.
Serving Suggestions
These M&M'S Easy Party Cookies are perfect for a festive gathering and pair beautifully with a glass of milk or a scoop of ice cream. Serve them alongside other treats like Ham Rice Pinwheels or Squash-Corn Casserole for a delightful dessert table. They also make a fun addition to lunchboxes or after-school snacks, appealing to both kids and adults alike.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you'd like to keep them fresh for longer, you can freeze the cookies in a freezer-safe bag for up to three months. To enjoy them later, simply thaw at room temperature or warm them in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of M&M'S Easy Party Cookies contains roughly 240 calories, with 4g protein, 39g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may alter the texture slightly, making the cookies denser. To maintain a lighter texture, consider using a blend of whole wheat and all-purpose flour, starting with a 50/50 ratio.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges but still soft in the center. They will continue to cook slightly after being removed from the oven, so it's best to take them out when they look a bit underbaked.
Can I make the dough in advance?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just make sure to cover it tightly. Alternatively, you can freeze the dough in pre-portioned balls, then bake directly from frozen, adding a minute or two to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).