Better than Wendy's M&M cookies

Scott Anderson

By
@Chef_Scott

Simple chocolate goodness in a small package.

I like to use Teflon air bake pans so that the cookies do not overcook or stick.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
3 dz
Prep:
15 Min
Cook:
15 Min

Ingredients

1 c
bread flour
1 1/2 c
whole wheat flour
1 tsp
baking soda
1 tsp
salt
1 c
vegetable shortening
1 c
firmly packed brown sugar
1/2 c
granulated sugar
2 large
eggs
2 tsp
natural vanilla
1 1/2 c
m&m peanut candies
1/2 c
chocolate chips

Step-By-Step

1Preheat oven to 375 degrees.

2In a large mixing bowl, cream shortening and sugars together on medium speed until light and fluffy. Add in eggs and vanilla and continue mixing on medium speed keeping it light and fluffy.

3Turn mixer to low speed. Combine flour salt and baking soda into a separate bowl and gradually add into creamed mixture until combined. DO NOT OVER MIX

4Drop by rounded tablespoonfuls onto Teflon baking sheets, about 2 inches apart.

5Bake for 10-12 minutes or until edges just begin to turn golden brown. Do not over-bake!

6Remove from sheet and enjoy while emailing Wendy Rusch on how good they taste.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: For Kids