18 Easy Chewy M&M Brown Sugar Cookie Recipes with Shortening

Zest up your cookie game with these 18 easy, chewy M&M brown sugar cookie recipes made with shortening. They’re the perfect comfort food treat, packed with color and flavor. Keep reading to find your new favorite cookie!

Classic Chewy M&M Brown Sugar Cookies

Ever since I discovered the magic of brown sugar and shortening, I’ve been obsessed with creating the perfect chewy cookie. This classic M&M version bakes up golden with a soft, tender center and crispy edges—ideal for a beginner baker to master.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 and a quarter cups of all-purpose flour
• a teaspoon of baking soda
• half a teaspoon of salt
• 1 cup of shortening (that's 2 sticks)
• 1 cup of packed brown sugar
• half a cup of granulated sugar
• 1 large egg
• a teaspoon of vanilla extract
• a cup of M&M's

Instructions

1. Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
3. In a large bowl, beat the shortening, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy—about 2 minutes. Scrape down the sides as needed.
4. Beat in the egg and vanilla extract until fully incorporated, about 30 seconds.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix or the cookies will be tough. Tip: Overmixing develops gluten, making cookies cakey instead of chewy.
6. Fold in the M&M's with a spatula, distributing them evenly throughout the dough.
7. Drop rounded tablespoons of dough (about 1.5 inches) onto the prepared baking sheets, spacing them 2 inches apart. For uniform cookies, use a cookie scoop. Tip: Chilling the dough for 30 minutes before baking will result in thicker, chewier cookies.
8. Bake one sheet at a time on the center rack for 10 to 12 minutes, until the edges are golden brown and the tops look slightly set but still soft in the center. Tip: The cookies will continue to bake from residual heat after removing from the oven.
9. Let the cookies cool on the baking sheet for 5 minutes—this sets the structure—then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Zesty and colorful, these cookies boast a tender, chewy interior with lightly crisp edges, thanks to the perfect balance of brown sugar and shortening. Serve them warm with a glass of cold milk, or stack them in a jar for a fun homemade gift that everyone will love.

Peanut Butter M&M Brown Sugar Cookies

For the ultimate chewy cookie, this Peanut Butter M&M Brown Sugar Cookies recipe combines the nutty richness of peanut butter with the sweet crunch of M&M's. The secret is using brown sugar and shortening for a soft, tender texture that stays fresh for days.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup shortening (not butter, for chewier cookies)
• 1 cup creamy peanut butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups M&M's, plus extra for topping

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Using shortening instead of butter helps achieve that perfect chewiness.
2. In a large bowl, cream together shortening and peanut butter until smooth and well combined.
3. Add brown sugar and granulated sugar; beat until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
4. Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
5. In a separate bowl, whisk together flour, baking soda, and salt to distribute evenly.
6. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix, or cookies will be tough.
7. Fold in the M&M's gently, reserving a handful for pressing onto the tops later.
8. For best results, chill the dough for 30 minutes. This prevents excessive spreading and enhances flavor.
9. Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart. Gently press a few extra M&M's onto each dough ball for a pretty finish.
10. Bake for 10-12 minutes, until edges are set but centers still look soft and slightly puffed. A tip: the cookies will continue to set as they cool. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rolled in brown sugar for extra flavor, these cookies have a delightfully chewy center and a slightly crisp edge. The combination of peanut butter and M&M's makes them a crowd-pleaser. Serve with a cold glass of milk or pack for a picnic.

Chocolate Chunk M&M Brown Sugar Cookies

A truly chewy cookie starts with brown sugar and shortening for tenderness. This version adds cocoa for double chocolate richness, plus chocolate chunks and M&M's for bursts of flavor.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder

Wet Ingredients

• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup shortening (like Crisco)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• a splash of milk (about 1 tablespoon)

Mix-ins

• 1 cup chocolate chunks or chopped dark chocolate
• 1 cup M&M's (plus extra for topping)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
3. In a large bowl, beat brown sugar, granulated sugar, shortening, and butter until creamy, about 2 minutes. Tip: Use room temperature butter for easier creaming.
4. Beat in egg and vanilla until combined, then mix in the milk.
5. Gradually add dry ingredients to wet, mixing on low just until incorporated. Avoid overmixing.
6. Fold in chocolate chunks and M&M's, reserving a few for topping.
7. Scoop rounded tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart. Tip: Use a cookie scoop for even sizes.
8. Press a few reserved M&M's onto each dough ball. Bake for 9–11 minutes, until edges are set but centers look slightly soft. Tip: Underbake slightly for chewier cookies.
9. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Baking these cookies fills your kitchen with a rich chocolate aroma. The combination of chewy edges and soft centers makes them irresistible. Perfect for sharing with family or just enjoying with a cold glass of milk.

Mini M&M Brown Sugar Cookies

Because everyone loves a bite-sized treat, these Mini M&M Brown Sugar Cookies are the perfect chewy, sweet snack. Using brown sugar and shortening gives them a soft, tender texture that pairs beautifully with the tiny chocolate candies. Let's get started!

Serving: 36 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

For the Cookies

• 1/2 cup shortening (1 stick)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini M&M's (plus more for topping)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the shortening, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes. (Tip: Make sure your shortening is at room temperature for easier creaming.)
3. Add the egg and vanilla extract, then beat on low until just combined. Scrape down the sides of the bowl.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix, or the cookies will be tough.
6. Fold in the mini M&M's using a rubber spatula, reserving a few for topping.
7. Chill the dough in the refrigerator for 15 minutes. (Tip: Chilling prevents spreading and makes the dough easier to scoop.)
8. Using a small cookie scoop or a teaspoon, scoop rounded 1-inch balls of dough and place them 2 inches apart on the prepared baking sheets. Gently press a few extra mini M&M's on top of each ball.
9. Bake one sheet at a time for 8 minutes, or until the edges are set and the centers are still slightly soft. The cookies will look puffy and pale.
10. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. (Tip: Overbaking will dry them out, so watch carefully.)

Here's the best part: these little cookies stay soft and chewy for days thanks to the brown sugar and shortening. They're perfect for lunchboxes, parties, or a quick sweet craving. Serve them with a glass of cold milk for the ultimate treat.

Oatmeal M&M Brown Sugar Cookies

For a cookie that’s chewy, hearty, and studded with colorful M&M’s, these Oatmeal M&M Brown Sugar Cookies are a perfect choice. The combination of brown sugar and shortening gives them a soft, tender texture that stays fresh for days. Let’s walk through every step so you can bake a perfect batch.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shortening (room temperature)
• 1 1/2 cups packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats
• 1 cup M&M's

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat the shortening and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Tip: make sure the shortening is at room temperature so it creams easily with the sugar.
4. Add the egg and vanilla extract to the shortening mixture, and beat until combined, scraping down the bowl as needed.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Stir in the rolled oats with a wooden spoon or spatula until evenly distributed. Tip: for a heartier texture, use old-fashioned oats; quick oats will make a softer cookie.
7. Fold in the M&M's gently, reserving a few to press on top of the dough balls if desired.
8. Drop rounded tablespoons of dough (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 2 inches apart. A cookie scoop makes this easy and ensures uniform size.
9. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Tip: for chewy cookies, pull them out when the centers are just barely set; they will continue to bake on the hot sheet.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting time helps them set without becoming tough.

But the real magic is in the texture—chewy from the brown sugar and shortening, with a hearty oat bite and bursts of chocolate. Serve them with a cold glass of milk or pack them in lunchboxes for a treat that stays soft for days. For an extra touch, press a few M&M's on top of each cookie right after baking.

Peppermint M&M Brown Sugar Cookies

Zero in on the perfect holiday cookie with these Peppermint M&M Brown Sugar Cookies. They're chewy, rich with brown sugar, and studded with festive peppermint M&M's. Perfect for cookie swaps or a cozy night in.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (or shortening for extra chewiness)
• 1 1/2 cups packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups Peppermint M&M's (plus extra for topping)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
3. Add the egg and vanilla extract, then beat until well combined, about 1 minute. The mixture should look smooth and creamy.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix, or cookies will be tough.
6. Fold in 1 1/2 cups of Peppermint M&M's with a spatula, reserving about 1/4 cup for topping. The dough will be thick and slightly sticky.
7. Chill the dough in the refrigerator for at least 30 minutes (or up to 3 days). Chilling prevents spreading and enhances chewiness.
8. Scoop rounded tablespoons (about 1.5 inches) of dough onto the prepared baking sheets, spacing them 2 inches apart. Gently press a few reserved M&M's onto the tops of each dough ball for a pretty finish.
9. Bake one sheet at a time for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. The cookies will continue to set on the hot pan.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step is crucial for a soft, chewy texture.

Not only do these cookies have a beautiful crackly top from the brown sugar, but the peppermint M&M's add a cool, minty surprise in every bite. Serve them with a glass of cold milk, or pack them in festive tins for gifting—they stay soft for days.

Coconut M&M Brown Sugar Cookies

Here's a cookie recipe that combines the nostalgic crunch of M&Ms with the tropical chew of shredded coconut, all thanks to brown sugar and shortening for that perfect soft texture.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup shortening (like Crisco)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup shredded sweetened coconut
• 1 cup M&M's candies

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the shortening, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as no streaks of flour remain—overmixing will make the cookies tough.
6. Fold in the shredded coconut and M&M's with a rubber spatula until evenly distributed. For pretty tops, reserve a few M&M's to press onto the dough balls before baking.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For chewier, thicker cookies, chill the dough for 30 minutes before baking.
8. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft and underdone. Remember: the cookies will continue to set as they cool, so avoid overbaking for the best chewy texture.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Roll these cookies out for any occasion—they're like a tropical vacation in every bite. The chewy brown sugar base pairs perfectly with the crunch of M&Ms and the subtle sweetness of coconut. Enjoy with a cold glass of milk or pack them in lunchboxes for a fun surprise!

Double Chocolate M&M Brown Sugar Cookies

Perfectly chewy and packed with double chocolate flavor, these M&M Brown Sugar Cookies are a delight for any chocolate lover. The combination of brown sugar and shortening gives them a soft, tender texture, while the cocoa powder ensures every bite is rich and fudgy.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• 1 cup shortening
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup M&M's, plus more for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, beat together 1 cup shortening, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes. Tip: Use room temperature shortening for easier creaming.
3. Add 2 large eggs one at a time, beating well after each addition. Then stir in 2 tsp vanilla extract.
4. In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Make sure the cocoa is well combined to avoid pockets of dry powder.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should look slightly shaggy.
6. Fold in 1 cup M&M's using a rubber spatula. Reserve about 1/4 cup of M&M's for topping if desired.
7. Chill the dough in the refrigerator for at least 30 minutes. This prevents spreading and results in chewier cookies. Tip: You can chill for up to 24 hours for deeper flavor.
8. Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Gently press a few extra M&M's onto the top of each dough ball for visual appeal.
9. Bake for 9-11 minutes, until the edges are set and the tops are lightly cracked. The centers will look slightly underdone—that's okay! Tip: Rotate the baking sheet halfway through for even baking.
10. Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up without becoming dry. Then transfer to a wire rack to cool completely.

Kick back and enjoy these cookies while they're still slightly warm for the ultimate gooey experience. Their chewy texture and burst of M&M's in every bite make them perfect for sharing—or not. Store in an airtight container at room temperature for up to a week, though they rarely last that long.

White Chocolate M&M Brown Sugar Cookies

Zest up your cookie game with these White Chocolate M&M Brown Sugar Cookies! They're wonderfully chewy thanks to brown sugar and shortening, studded with creamy white chocolate chips and colorful M&Ms. Perfect for any occasion, from bake sales to late-night cravings.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shortening (like Crisco)
• 3/4 cup packed brown sugar (light or dark)
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1 cup M&M's (plus extra for topping)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat shortening, brown sugar, and granulated sugar together until creamy, about 2 minutes. (Tip: Use room temperature shortening for easier creaming.)
4. Beat in egg and vanilla until combined.
5. Gradually add flour mixture, mixing on low speed just until combined. Do not overmix.
6. Fold in white chocolate chips and M&Ms, reserving a few of each for topping.
7. Scoop dough by rounded tablespoon (about 1.5 tablespoons) onto prepared baking sheets, spacing 2 inches apart. (Tip: For uniformly sized cookies, use a cookie scoop.)
8. Gently press a few reserved M&Ms and white chocolate chips onto tops of each dough ball.
9. Bake for 10-12 minutes, until edges are golden and centers are still soft. (Tip: Cookies will continue to set on pan; don't overbake for chewy texture.)
10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zany as it sounds, these cookies are best enjoyed slightly warm when the white chocolate is melty. The combination of brown sugar and shortening gives them a dense, fudgy chew that'll have you reaching for another. Serve with a tall glass of milk or package them up for happy friends!

Gluten-Free M&M Brown Sugar Cookies

To bake these gluten-free M&M Brown Sugar Cookies, start by prepping your ingredients and tools. The combination of almond flour and brown sugar creates a chewy, tender cookie that's perfect for any occasion. Plus, they're naturally gluten-free—no special flour blends needed!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 ½ cups blanched almond flour (not almond meal)
• 1 cup packed light brown sugar
• ½ cup shortening (or unsalted butter, if not dairy-free)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup M&M's, plus extra for topping
• 1 tablespoon milk or water (if needed)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the shortening and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Make sure your shortening is at room temperature for easier creaming.
4. Add the egg and vanilla extract, then beat until fully combined, scraping down the sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix—gluten-free batters can become tough if overworked. Tip: If the dough feels dry and crumbly, add a splash of milk or water, 1 tablespoon at a time, until it comes together.
6. Fold in the 1 cup of M&M's with a spatula, reserving a handful for topping.
7. Chill the dough in the refrigerator for at least 30 minutes. This step is crucial for chewy cookies—it prevents spreading and deepens the flavor. Tip: Chilling also makes the dough easier to handle.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra M&M's onto the tops for a colorful finish.
9. Bake for 10 to 12 minutes, until the edges are golden brown but the centers still look slightly soft. The cookies will continue to set as they cool on the baking sheet.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Gluten-free cookies often get a bad rap, but these are unbelievably chewy and full of butterscotch-like flavor from the brown sugar. The M&M's add a fun pop of color and a chocolatey crunch in every bite. They're perfect for parties, bake sales, or just because—you won't miss the gluten at all.

Vegan M&M Brown Sugar Cookies

Really, the secret to a perfectly chewy vegan cookie is all about the combination of brown sugar and a good vegan shortening. These M&M Brown Sugar Cookies are soft, chewy, and studded with colorful chocolate candies. They're easy to make and perfect for any occasion.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Wet Ingredients

• 1/2 cup (113g) vegan shortening, softened
• 1 cup (200g) packed light brown sugar
• 1/4 cup (60ml) unsweetened non-dairy milk
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Mix-ins

• 1 cup (about 170g) vegan M&M's

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, beat the softened vegan shortening and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Add the non-dairy milk and vanilla extract, and beat until combined. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Tip: Avoid overmixing; stop as soon as no streaks of flour remain.
6. Gently fold in the vegan M&M's with a spatula until evenly distributed.
7. Tip: For thicker cookies, chill the dough for 30 minutes, but it's not required.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
9. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look slightly underdone. Tip: Rotate the baking sheet halfway through for even baking.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool.

Every bite of these cookies delivers a satisfying chew with pockets of melty M&M's. The brown sugar adds a deep caramel-like flavor that pairs perfectly with the chocolate. Serve with a glass of cold oat milk for a classic treat.

Thick and Chewy M&M Brown Sugar Cookies

Unlock the secret to perfectly thick and chewy M&M cookies by using brown sugar and shortening. This recipe focuses on a soft center and crisp edges, achieved through precise measurements and a few key techniques. Follow these steps closely for bakery-worthy results every time.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup shortening (at room temperature)
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

Mix-ins

• 1 1/2 cups M&M candies (plus extra for topping)

Instructions

1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside while you prepare the wet mixture.
2. In a large mixing bowl, beat the shortening with an electric mixer on medium speed until creamy, about 1 minute. Add the brown sugar and granulated sugar; beat for another 2 minutes until light and fluffy. Tip: Make sure your shortening is at room temperature so it creams properly with the sugar.
3. Add the egg and vanilla extract to the shortening-sugar mixture. Beat until well combined, scraping the sides of the bowl as needed.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix or the cookies will be tough.
5. Fold in 1 1/2 cups of M&M candies using a rubber spatula. Reserve a handful of M&Ms to press onto the dough balls later.
6. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 3 days). Chilling the dough is essential for thick cookies; it prevents spreading and deepens the flavor. Tip: For the thickest cookies, chill the dough for 2 hours or longer.
7. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
8. Using a 1.5-tablespoon cookie scoop or your hands, shape the dough into balls about 1 1/2 inches in diameter. Place them 2 inches apart on the prepared baking sheets. Tip: For perfectly round cookies, roll the dough balls until they are smooth.
9. Press a few extra M&Ms onto the top of each dough ball for a vibrant appearance.
10. Bake one sheet at a time on the middle rack for 9-11 minutes, or until the edges are set and lightly golden but the centers still look slightly underdone. Start checking at 9 minutes. Tip: Rotate the baking sheet halfway through for even baking.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. The residual heat will continue to set the centers while keeping them soft.

Unlike many cookies that turn hard after a day, these M&M brown sugar cookies stay soft and chewy for up to a week when stored in an airtight container. For an extra treat, sandwich two cookies with a scoop of vanilla ice cream for a fun dessert twist.

Flat and Crispy M&M Brown Sugar Cookies

Get ready to bake the thinnest, crunchiest cookies you've ever made. These flat and crispy M&M brown sugar cookies have beautifully crinkled edges and a buttery toffee flavor from the browned butter and brown sugar. The secret? A combination of shortening and butter, plus a flat, thin spread.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons shortening
• 1 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup M&M's, plus more for topping

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large microwave-safe bowl, melt butter in 30-second bursts. Let cool slightly.
4. Add shortening to the melted butter and stir until melted.
5. Add brown sugar and granulated sugar. Whisk vigorously until combined and slightly cooled.
6. Whisk in egg and vanilla until smooth.
7. Gradually fold dry ingredients into wet mixture with a spatula until just combined. Tip: do not overmix.
8. Gently fold in 1 cup of M&M's. Reserve some for topping.
9. Scoop rounded tablespoons of dough and place 2 inches apart on prepared sheets. Tip: space well because they spread a lot.
10. Press a few reserved M&M's on top of each dough ball.
11. Bake one sheet at a time for 10-12 minutes, until edges are deep golden brown and center is lightly golden. For extra crispiness, bake until edges are almost dark brown.
12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Get ready to enjoy cookies that shatter when you bite into them. The thin, crispy texture pairs perfectly with the pops of candy. Serve them with a glass of cold milk for the ultimate nostalgic treat.

Stuffed M&M Brown Sugar Cookies

The secret to the chewiest stuffed cookies lies in using shortening instead of butter. Trust me, it makes all the difference in texture. Today we're making Stuffed M&M Brown Sugar Cookies that hide a surprise chocolate center.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shortening (like Crisco)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup M&M's (plus extra for topping)
• 24 chocolate kisses (or other chocolate candy)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat shortening, brown sugar, and granulated sugar until creamy, about 2 minutes. Tip: Make sure shortening is at room temperature for easier creaming.
4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Tip: Do not overmix, or cookies will be tough.
6. Gently fold in 1 cup of M&M's until evenly distributed.
7. To stuff: Take about 1 tablespoon of dough and flatten in your palm. Place a chocolate kiss in the center. Wrap the dough around it, sealing edges, and roll into a ball. Tip: If dough sticks, lightly grease your hands.
8. Place dough balls 2 inches apart on prepared baking sheets. Press a few extra M&M's on top for decoration.
9. Bake for 9-11 minutes, until edges are set but centers still look soft. Tip: Cookies will continue to set as they cool, so don't overbake.
10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Keep these cookies in an airtight container for up to a week, but they never last that long in my house. The brown sugar gives a deep caramel flavor, and the surprise chocolate center is a delight. Try serving them warm with a glass of milk for the ultimate treat.

Nutella Swirl M&M Brown Sugar Cookies

Craving a chewy cookie that's both indulgent and fun? These Nutella Swirl M&M Brown Sugar Cookies combine rich hazelnut flavor with colorful M&M's for a treat that's as pretty as it is delicious.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup packed brown sugar
• 1/2 cup shortening
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tsp hazelnut extract
• 1/2 cup Nutella
• 1 cup M&M's (plus extra for topping)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the brown sugar and shortening with an electric mixer until light and fluffy, about 2 minutes. Tip: Make sure your shortening is softened for easier creaming.
4. Beat in the egg, vanilla extract, and hazelnut extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Tip: Overmixing develops gluten and makes cookies tough—stop as soon as it comes together.
6. Fold in the M&M's using a rubber spatula, reserving a handful for topping.
7. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Drop a small dollop (about 1/2 teaspoon) of Nutella onto the center of each dough ball. Use a toothpick or small knife to gently swirl the Nutella into the dough in a figure-eight pattern. Tip: Don't over-swirl or the Nutella will blend in completely.
9. Press a few extra M&M's onto the surface of each cookie for a vibrant finish.
10. Bake one sheet at a time for 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. Tip: Err on the side of underbaking for chewier cookies.
11. Let the cookies cool on the baking sheet for 5 minutes—they'll continue to set. Then transfer to a wire rack to cool completely.

Nothing beats the combination of a chewy brown sugar cookie, gooey Nutella, and crunchy M&M's. These cookies stay soft for days and are perfect for sharing with friends or sneaking as a midnight snack.

Lemon M&M Brown Sugar Cookies

Oh, these Lemon M&M Brown Sugar Cookies are the perfect pick-me-up for any day. With a zesty lemon twist and colorful M&M's, they're chewy, sweet, and utterly irresistible. Let's get baking!

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• a couple of cups all-purpose flour (2 1/4 cups)
• a teaspoon baking soda
• a half teaspoon salt
• a cup shortening (like Crisco)
• a cup packed brown sugar
• a half cup granulated sugar
• two large eggs
• a teaspoon vanilla extract
• the zest of one lemon
• a splash of lemon juice (about a tablespoon)
• a generous cup and a half M&M's

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the shortening, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. (Tip: Make sure the shortening is at room temperature for easier creaming.)
4. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice. Mix until just combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix—stop as soon as no streaks of flour remain. (Tip: Overmixing can make cookies tough.)
6. Fold in the M&M's using a spatula. Reserve a few M&M's to press on top of each cookie dough ball.
7. Chill the dough in the refrigerator for at least 30 minutes. (Tip: Chilling prevents spread and intensifies the lemon flavor.)
8. Scoop rounded tablespoons of dough (about 1 ½ tablespoons each) and place them 2 inches apart on the prepared baking sheets. Press a few reserved M&M's onto the tops.
9. Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft and slightly puffy. They will continue to set as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these cookies slightly warm for an extra-gooey center, or at room temperature for a perfect chewy texture. They're fantastic with a glass of cold milk or even crumbled over vanilla ice cream for a citrusy sundae.

Cinnamon M&M Brown Sugar Cookies

For a perfectly chewy cookie that combines the warmth of cinnamon with the colorful crunch of M&M's, these brown sugar cookies are a winner. The secret is using shortening for that soft, tender texture you can't get from butter alone.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup packed brown sugar
• 3/4 cup shortening
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup M&M's (plus more for topping)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Tip: Make sure baking soda is fresh for best rise.
3. In a large bowl, beat brown sugar and shortening with an electric mixer until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each, then beat in vanilla.
5. Gradually add flour mixture, mixing on low until just combined. Tip: Don't overmix or cookies will be tough.
6. Fold in M&M's with a spatula.
7. Scoop rounded tablespoons of dough onto ungreased baking sheets, spacing 2 inches apart. Press a few extra M&M's on top for looks.
8. Bake for 10-12 minutes, until edges are golden but centers are still soft. Tip: For chewier cookies, pull them out when they look slightly underdone; they'll set on the sheet.
9. Let cool on pan for 5 minutes, then transfer to a wire rack.

Between the rich brown sugar base and the bursts of cinnamon and candy, each bite is like a cozy hug in cookie form. Serve them with a cold glass of milk for a classic treat, or crumble them over vanilla ice cream for an indulgent sundae.

Salted Caramel M&M Brown Sugar Cookies

Making these Salted Caramel M&M Brown Sugar Cookies is a straightforward process that yields consistently chewy results. With brown sugar as the base and shortening for tenderness, each cookie is loaded with colorful M&M's and gooey salted caramel bits. Follow these steps and you'll have a batch that's sweet, salty, and utterly irresistible.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shortening
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup M&M's
• 1/2 cup salted caramel bits (or chopped soft caramels)
• 1 teaspoon flaky sea salt (for topping)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the shortening, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides as needed.
4. Add the egg and vanilla extract, beating until combined, about 30 seconds.
5. Gradually add the flour mixture, mixing on low speed just until no streaks of flour remain. Do not overmix — stop as soon as the dough comes together.
6. Fold in the M&M's and salted caramel bits using a rubber spatula. The dough will be thick; make sure the mix-ins are evenly distributed.
7. Scoop rounded tablespoons of dough (about 1.5 inches in size) and place them 2 inches apart on the prepared baking sheets. Sprinkle a pinch of flaky sea salt on top of each dough ball.
8. Bake one sheet at a time for 10–12 minutes, until the edges are set and golden but the centers still look slightly underdone and puffy. This ensures a chewy texture.
9. Let the cookies cool on the baking sheet for 5 minutes — they will continue to set. Then transfer to a wire rack to cool completely. For extra gooey caramel, enjoy them slightly warm.

Now you have a batch of cookies that are perfectly chewy with pockets of gooey caramel and crunchy M&M's. The salted caramel and brown sugar create a deep, butterscotch-like flavor that's impossible to resist. Serve them warm with a glass of milk for the ultimate treat.

Conclusion

Really, these 18 easy chewy M&M brown sugar cookie recipes with shortening are perfect for any occasion. We’d love to hear which one becomes your family’s favorite—drop a comment below! And don’t forget to pin this collection for later. Happy baking!

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