Have you ever loved something of someones so much, you almost felt guilty of asking for their recipe? Ever felt like they might for once say "No, it's a secret!", or just that "They might think I want to be like them feeling..... Yup! That's me when it comes to these cookies. Growing up, I was blessed with those famous "Myers" girls on my sporting teams. Their moms were always so fabulous at giving us sweet treats to root us on and cheer us up! Sometimes, they made these wonderful, melt in your mouth, m&m cookies. Sometimes, they even used purple and yellow m&m's. I know--makes one feel special right? Anyways, years and years passed and now that I have kids, I keep thinking- Ok- who could I ask for this recipe? Of course there are a bazillion online that I could use, but who wants to be a guinea pig? Well, I guess I am because low and behold, I never did have the nerve to ask for the recipe. HOWEVER, I did some research (I spend alot of time googling) and found this recipe on Damn Delicious! Ok, is it just me, or is it when you see someone who has a blog called "Damn Delicious" , you get a sense that this person might just really know their food? So, I jumped right into the kitchen, and I haven't looked back since! OMG- they are the best! I have also found that the less you bake them- the better they are. Just let them cool, on the baking pan, and they turn out amazing! So, if you ever wanted a tried and true, wonderful M&M cookie recipe that is a fave at my house, then look no more...... (If you know how to credit Damn Delicious for this recipe- then please do so!)
In a mixing bowl prepare 1/2 cup butter and 1/2 cup shortening. Combine in bowl with 1/2 cup sugar and 3/4 cup brown sugar, packed. Beat until light and fluffy. One at a time, add 2 eggs to the mixture. Then add 2 tsp of Vanilla. Once that is mixed up, add 2 1/4 cups of flour, 1 tsp baking soda, and 1 tsp of salt. Mix until all combined. (For sure- you have to stick your finger in it and lick it off- yeah! It's THAT good!) Then, the original recipe says 1 cup of m&m's. However, I say do whatever your mood wants. If you want more cookie, less chocolate- add less- and the opposite is an option too. I bake mine for no more than 8 minutes, just when they get that baked look on the outside, I take them out and set them on a hot pad to cool to room temperature. I then transfer them onto a cooling rack until they are completely held into shape and can stack in a tupperware container. ENJOY!
This is almost exactly like my recipe Brit. The secret is all in NOT overbaking the cookies. They continue to cook as they cool on the cookie sheet!!!! I would have shared the recipe if you has ask!!! I have made a million of these. I am glad they bring back good memories of high school.
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