16 Chewy M&M Brown Sugar Cookie Ideas with Shortening

Just in time for your next baking craving, these 16 chewy M&M brown sugar cookie ideas with shortening are pure comfort. From classic to creative, each recipe promises soft, irresistible bites. Ready to fill your kitchen with sweet warmth? Let’s dive in!

Classic Chewy M&M Cookies

Here's the thing about cookies: they should be chewy, colorful, and vanish in minutes. These M&M-packed brown sugar beauties deliver on all fronts, thanks to shortening for softness and that nostalgic childhood energy.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 11 minutes

Ingredients

Dry Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp

Wet Ingredients

• Brown sugar – ¾ cup
• Granulated sugar – ¼ cup
• Shortening – ½ cup
• Egg – 1 large
• Vanilla extract – 1 tsp

Add-ins

• M&M's – 1 cup

Instructions

1. Preheat oven to 350°F and 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 with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add egg and vanilla extract, beat until combined. (Tip: Scrape the bowl to ensure even mixing.)
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix—overworking the dough makes cookies tough.
6. Fold in M&M's with a spatula, reserving a few to press on top before baking for that iconic look.
7. Scoop dough into 1.5-tablespoon balls (a cookie scoop works wonders) and place 2 inches apart on prepared sheets. If dough is sticky, chill for 15 minutes first.
8. Bake one sheet at a time for 10–12 minutes, until edges are set but centers still look slightly underdone. (Tip: For chewier cookies, pull them out at the first sign of golden edges.)
9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat finishes baking the centers.

Soft, chewy, and bursting with chocolatey color, these cookies are perfect for any occasion—birthdays, bake sales, or a rainy Tuesday. Serve them warm with a glass of milk, or stash them in the freezer for emergency sweet cravings.

Peanut Butter M&M Swirl Cookies

Let’s be real—cookies that combine peanut butter, brown sugar, and a rainbow of M&M’s are basically a love letter to your taste buds. This recipe takes that classic combo and gives it a swirled makeover, so every bite is a little different. Get ready for chewy edges, soft centers, and just the right amount of crunch.

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

Ingredients

Ingredients

• All-purpose flour – 1 ¾ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Unsalted butter (softened) – ½ cup (1 stick)
• Brown sugar (packed) – ¾ cup
• Granulated sugar – ¼ cup
• Creamy peanut butter – 1 cup
• Large egg – 1
• Vanilla extract – 1 tsp
• M&M's – 1 cup

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 softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add peanut butter (reserve ¼ cup for swirling later) and beat until combined.
5. Beat in egg and vanilla extract until smooth.
6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix—stop when no streaks of flour remain. Tip: Overmixing leads to tough cookies, so fold the last bit by hand.
7. Gently fold in M&M's until evenly distributed.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
9. Drop small dollops of reserved peanut butter on top of each dough ball (about ½ teaspoon each). Use a toothpick or knife to swirl the peanut butter into the dough in a figure-eight motion.
10. Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft. Tip: For chewy cookies, pull them out when the centers are just barely puffed—they'll continue to set on the hot pan. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zero doubt—these cookies will disappear fast. The peanut butter swirl adds a salty-sweet burst that plays off the M&M crunch, while the brown sugar keeps them soft for days. Serve with a tall glass of milk and try not to eat the whole batch in one sitting (no judgment).

Mint Chocolate M&M Cookies

Perfectly chewy and bursting with minty freshness, these Mint Chocolate M&M Cookies are the life of the party—and your cookie jar. Forget boring, we're bringing the greens (and the sweets). That's right, green mint M&M's in a soft, brown sugar cookie that'll make your taste buds do a happy dance.

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

Ingredients

• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Shortening – ¾ cup
• Brown sugar (packed) – 1 cup
• Granulated sugar – ½ cup
• Egg – 1 large
• Peppermint extract – 1 tsp
• Green food coloring – a few drops (optional)
• Mint M&M's – 1 cup

Instructions

1. In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. In a large bowl, beat the shortening, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
3. Beat in the egg, peppermint extract, and green food coloring (if using) until well combined.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Gently fold in the mint M&M's using a spatula. (Tip: Reserve a few M&M's to press on top for a pretty finish.)
6. Cover the dough and refrigerate for at least 30 minutes. This chill time prevents the cookies from spreading too much and keeps them chewy.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets. (Tip: Use a cookie scoop for uniform size and even baking.)
9. Bake for 8-10 minutes, until the edges are just set and the centers still look slightly soft. (Tip: Don't overbake—they'll continue to set on the sheet.)
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Every bite is a blast of cool mint against sweet, buttery cookie—with that irresistible M&M crunch. They're perfect for St. Patrick's Day, a birthday bash, or just because you deserve something green and delicious. Serve them up with a tall glass of milk and watch them disappear.

Double Chocolate M&M Cookies

Crispy edges, chewy centers, and a double dose of chocolate—these cookies are a cocoa lover's dream. Grab a glass of milk because these M&M studded beauties are about to become your new obsession.

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

Ingredients

• All-purpose flour – 1 ¾ cups
• Unsweetened cocoa powder – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Shortening – ¾ cup
• Brown sugar – 1 cup (packed)
• Granulated sugar – ¼ cup
• Eggs – 2 large
• Vanilla extract – 1 tsp
• Milk – 2 tbsp
• Semi-sweet chocolate chips – 1 cup
• M&M's – 1 cup (plus extra for topping)

Instructions

1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. (Tip: Sift cocoa to avoid lumps.)
4. In a large bowl, beat shortening and both sugars until fluffy, about 3 minutes. (Tip: Use room temp shortening for easier creaming.)
5. Add eggs one at a time, then vanilla and milk, beating after each.
6. Gradually add dry ingredients to wet, mixing just until combined.
7. Fold in chocolate chips and M&M's. (Tip: Reserve some M&M's to press onto tops before baking for a pretty finish.)
8. Scoop dough into 1.5-tablespoon balls and place 2 inches apart on sheets. Flatten slightly.
9. Press a few extra M&M's onto each dough ball.
10. Bake for 10 minutes, until edges are set but centers still soft.
11. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.

Result? Ridiculously rich, chewy, and loaded with texture. These cookies are perfection with a cold glass of milk—or crumbled over vanilla ice cream for an epic sundae.

Oatmeal M&M Cookies

Who knew that combining hearty oatmeal, brown sugar, and a rainbow of M&M's could create cookie perfection? These chewy gems are the ultimate mashup of wholesome oats and party-time candy—perfect for when you can't decide between a nutritious snack and a sugar rush.

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

Ingredients

• All-purpose flour – 1 cup
• Rolled oats – 1 cup
• Brown sugar – ¾ cup (packed)
• Granulated sugar – ¼ cup
• Shortening – ½ cup
• Large egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Rainbow M&M's – ¾ cup

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together shortening, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Pro tip: use room-temperature shortening for easier creaming.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined. Don’t overmix or cookies will be tough.
5. Stir in rolled oats and M&M's until evenly distributed. The dough will be thick; if it feels too sticky, chill for 15 minutes to prevent spreading.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
7. Bake for 9–10 minutes, until edges are golden but centers still look soft. They’ll continue to set on the pan. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Soft and chewy with a satisfying oat bite and pockets of melty chocolate, these cookies are a guaranteed mood-lifter. Serve them warm with a tall glass of milk or crumble them over vanilla ice cream for an instant dessert upgrade.

Coconut M&M Cookies

Zoom into your kitchen because these Coconut M&M Cookies are about to become your new obsession. We're talking toasted coconut, brown sugar magic, and a shortening secret that makes them ridiculously soft and chewy.

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

Ingredients

Cookies

• All-purpose flour – 1 ½ cups
• Baking soda – ½ tsp
• Salt – ½ tsp
• Unsalted butter, softened – ½ cup
• Shortening – ¼ cup
• Packed light brown sugar – ¾ cup
• Granulated sugar – ¼ cup
• Egg – 1 large
• Vanilla extract – 1 tsp
• Sweetened shredded coconut – 1 cup
• M&M's – 1 cup

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Spread shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring halfway, until golden brown. Let cool.
3. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
4. In a large bowl, beat butter, shortening, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5. Add egg and vanilla extract, then beat until combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low just until incorporated. Do not overmix.
7. Fold in the toasted coconut and M&M's until evenly distributed. Tip: Reserve a few M&M's to press on top of each dough ball before baking for a photogenic finish.
8. Chill the dough for at least 30 minutes to prevent spreading and enhance flavor.
9. Scoop tablespoon-sized balls of dough and place 2 inches apart on prepared baking sheets. Gently press a few extra M&M's onto the tops.
10. Bake for 10–12 minutes, until edges are set and centers look slightly underdone. Let cool on the pan for 5 minutes before transferring to a wire rack.

These cookies strike the perfect balance: soft and chewy with a slight crunch from toasted coconut and a pop of chocolate in every bite. Try them with a cold glass of milk or even crumbled over vanilla ice cream for an easy dessert upgrade.

Pretzel M&M Cookies

Mixing sweet and salty has never been this addictive. These Pretzel M&M Cookies are the ultimate chewy brown sugar cookies with crunchy pretzels and colorful candy-coated chocolate. One bite and you'll be hooked!

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

Ingredients

Dry Ingredients

• All-purpose flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp

Wet Ingredients

• Unsalted butter, softened – ½ cup (1 stick)
• Light brown sugar, packed – ½ cup
• Granulated sugar – ¼ cup
• Egg – 1 large
• Vanilla extract – 1 tsp

Mix-ins

• Mini pretzels, crushed – 1 cup
• M&M's – ¾ cup

Instructions

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Fresh from the oven, these cookies are soft and chewy with a delightful crunch from the pretzels. Serve them warm with a glass of milk—or crumble them over ice cream for a next-level dessert. Trust me, you won't have leftovers.

S’mores M&M Cookies

Kicking off the summer dessert lineup with a cookie that feels like a campfire in your kitchen—minus the smoke and the bug spray. These S'mores M&M Cookies are chewy brown sugar perfection, loaded with crunchy graham cracker bits, gooey marshmallows, and a rainbow of M&M's. They're basically a s'more that decided to get its act together and become a cookie.

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

Ingredients

• Butter – 1 cup (2 sticks), softened
• Brown sugar – 1 cup, packed
• Granulated sugar – ½ cup
• Eggs – 2 large
• Vanilla extract – 1 tsp
• All-purpose flour – 2¼ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Graham cracker crumbs – 1 cup
• Mini marshmallows – 1 cup
• M&M's – 1 cup

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low just until combined. Do not overmix or cookies will be tough—stop as soon as no dry streaks remain.
5. Fold in graham cracker crumbs until evenly distributed. Then gently fold in mini marshmallows and M&M's. Tip: If dough feels too sticky, chill it for 15 minutes to make scooping easier.
6. Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. For even baking, try to make all cookies the same size—use a cookie scoop if you have one.
7. Bake for 10-12 minutes, until edges are golden brown but centers still look slightly underbaked. They will set as they cool. Tip: Rotate the baking sheets halfway through for even browning.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The marshmallows will be super gooey, so handle gently.

Just try to eat only one—it's like trying to stop at one s'more by the fire. The edges are crisp, the centers are chewy, and every bite surprises you with a pocket of melted marshmallow or a pop of chocolate. Serve with a cold glass of milk or crumble them over vanilla ice cream for an instant campfire sundae.

Snickerdoodle M&M Cookies

Ultimate snickerdoodle meets M&M's in these chewy, cinnamon-sugar coated cookies. They're like a party in your mouth—crunchy edges, soft centers, and colorful candy bits. Who said classics can't get a playful upgrade?

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

Ingredients

Cookie Dough

• All-purpose flour – 2 ½ cups
• Cream of tartar – 2 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Shortening – 1 cup
• Brown sugar (packed) – 1 ½ cups
• Granulated sugar – ½ cup
• Eggs – 2 large
• Vanilla extract – 2 tsp

Coating & Mix-ins

• Granulated sugar – ¼ cup
• Cinnamon – 2 tbsp
• M&M's – 1 ½ cups

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
3. In a large bowl, beat shortening with brown sugar and ½ cup granulated sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each, then add vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Tip: Overmixing develops gluten, making cookies tough; stop as soon as no streaks remain.
6. Fold in M&M's gently. Refrigerate the dough for 30 minutes—this prevents spreading and enhances chewiness.
7. In a shallow dish, combine the remaining ¼ cup granulated sugar with cinnamon for coating.
8. Scoop dough into 1.5-tablespoon balls (about 1½ inches). Roll each ball in the cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets.
9. Bake for 9–11 minutes, until edges are set and lightly golden but centers still look soft and slightly puffed. Tip: Rotate pans halfway through for even baking.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will continue to set as they cool; don't rush this step.

Melt-in-your-mouth chewy with a cinnamon punch and chocolate pops—these cookies are dangerously good. Serve with a cold glass of milk or pack them for a picnic: they travel like champs. Just try not to eat the whole batch in one sitting.

M&M Brown Sugar Cookie Bars

Love cookie dough? These M&M Brown Sugar Cookie Bars are like the best parts of a cookie—thick, chewy, and loaded with colorful M&M's—but without the hassle of scooping. One batch, one pan, and you've got a crowd-pleasing dessert that's perfect for parties or a midnight snack.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Shortening – ¾ cup
• Brown sugar – 1 cup (packed)
• Egg – 1 large
• Vanilla extract – 1 tsp
• All-purpose flour – 1½ cups
• Baking soda – ½ tsp
• Salt – ¼ tsp
• M&M's – 1 cup

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. (Tip: lining makes cleanup a breeze.)
2. In a large bowl, beat shortening and brown sugar until light and fluffy, about 2 minutes. (Tip: make sure shortening is at room temperature for best creaming.)
3. Beat in egg and vanilla until well combined.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing on low just until combined. Do not overmix, or bars will be tough. (Tip: stop when you see the last streaks of flour.)
6. Fold in M&M's with a spatula, reserving a handful for topping.
7. Press dough evenly into prepared pan. Sprinkle reserved M&M's on top.
8. Bake for 20-25 minutes until edges are golden and center is set. A toothpick inserted in center should come out clean or with a few moist crumbs. (Tip: ovens vary, check at 20 minutes.)
9. Let cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely before cutting into squares. (Tip: patience is key for clean cuts.)

Once you slice into these bars, you'll be rewarded with a thick, chewy texture and a buttery brown sugar flavor that pairs perfectly with the pop of M&M's. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in lunchboxes for a sweet surprise.

Stuffed M&M Cookies with Nutella

Who knew stuffing Nutella into brown sugar cookies and showering them with M&M's would create the ultimate chewy cookie? Well, now you do. These are dangerously good – soft, thick, and loaded with chocolatey surprises.

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

Ingredients

• All-purpose flour – 1 ½ cups
• Baking soda – ½ tsp
• Salt – ½ tsp
• Unsalted butter – ½ cup, softened
• Brown sugar – ¾ cup, packed
• Granulated sugar – ¼ cup
• Egg – 1 large
• Vanilla extract – 1 tsp
• Nutella – ¾ cup
• M&M's – 1 cup

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 bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. (Tip: Use room temperature butter for better creaming.)
4. Beat in egg and vanilla extract until combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low just until incorporated. Do not overmix.
6. Fold in ¾ cup of M&M's with a spatula.
7. Scoop about 1.5 tablespoons of dough, flatten into a disc, place 1 teaspoon of Nutella in the center, then bring edges up to seal, forming a ball. (Tip: Keep the Nutella dollops small to prevent leakage.)
8. Place stuffed dough balls on prepared baking sheets, about 2 inches apart. Press a few extra M&M's on top.
9. Bake for 10-12 minutes, until edges are set but centers still look slightly underdone. (Tip: For chewy cookies, pull them out when they still look a bit soft in the middle – they'll set up as they cool.)
10. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Kicking back with one of these cookies fresh from the oven is pure bliss – the Nutella stays gooey, the brown sugar base is perfectly chewy, and the M&M's add a satisfying crunch. Try them with a glass of cold milk or crumbled over vanilla ice cream for an extra indulgent treat.

Peanut M&M Cookies with Sea Salt

Ready to level up your cookie jar? These Peanut M&M Cookies are chewy, brown sugar-packed, and made with shortening for that perfect soft texture. A sprinkle of flaky sea salt right out of the oven makes them dangerously addictive.

Serving: 36 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• Shortening – 1 cup
• Brown sugar, packed – 1 1/4 cups
• Granulated sugar – 1/2 cup
• Eggs – 2 large
• Vanilla extract – 1 tsp
• All-purpose flour – 2 1/4 cups
• Baking soda – 1 tsp
• Salt – 1/2 tsp
• Peanut M&M's – 1 1/2 cups

For Topping

• Flaky sea salt – for sprinkling

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat shortening, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in eggs one at a time, then vanilla extract.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix or cookies will be tough.
6. Fold in peanut M&M's until evenly distributed.
7. Chill dough for at least 30 minutes (or up to 3 days) — this step is key for chewy texture.
8. Scoop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart.
9. Bake for 10–12 minutes, until edges are golden and centers look slightly soft and puffy.
10. Immediately after removing from oven, sprinkle with flaky sea salt.
11. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

A perfect balance of sweet and salty, these cookies stay soft for days thanks to the shortening. Serve warm with a tall glass of milk, or crumble over vanilla ice cream for a next-level sundae.

White Chocolate Macadamia M&M Cookies

Ready for a cookie that throws a party in your mouth? These White Chocolate Macadamia M&M Cookies are loaded with three kinds of deliciousness—white chocolate chips, buttery macadamia nuts, and colorful M&M's—all wrapped in a chewy brown sugar cookie. They're the ultimate treat for when you can't decide what you want in a cookie, so you just have it all.

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

Ingredients

Dry Ingredients

• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp

Wet Ingredients

• Unsalted butter, softened – 1 cup
• Brown sugar, packed – 1 cup
• Granulated sugar – ½ cup
• Eggs – 2 large
• Vanilla extract – 2 tsp

Mix-Ins

• White chocolate chips – 1 cup
• Macadamia nuts, chopped – 1 cup
• M&M's – 1 cup

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 until combined.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
4. Beat in eggs one at a time, then add vanilla extract and mix until well incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
6. Fold in white chocolate chips, chopped macadamia nuts, and M&M's using a rubber spatula until evenly distributed. (Tip: Chill the dough for 30 minutes to prevent spreading and boost chewiness.)
7. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. (Tip: A cookie scoop ensures uniform size and even baking.)
8. Bake for 10–12 minutes, rotating the pans halfway through, until the edges are golden brown and the centers are still soft. (Tip: For chewier cookies, pull them out when the edges are set but the middle looks slightly underdone.)
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. This helps them set without becoming crisp.

Every bite of these cookies is a perfect combo of buttery brown sugar sweetness, creamy white chocolate, crunchy macadamia nuts, and classic M&M's. Enjoy them slightly warm with a tall glass of cold milk or crumbled over vanilla ice cream for a next-level dessert. Trust me, they’ll disappear fast—so maybe make a double batch.

M&M Cookie Ice Cream Sandwiches

Ultimate summer hack: turn your favorite M&M cookies into ice cream sandwiches! These chewy brown sugar cookies studded with colorful M&M's are the perfect vehicle for a generous scoop of vanilla ice cream. Because why pick between cookies and ice cream when you can have both?

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• Unsalted butter, softened – ½ cup (1 stick)
• Brown sugar, packed – ¾ cup
• Granulated sugar – ¼ cup
• Egg – 1 large
• Vanilla extract – 1 tsp
• All-purpose flour – 1½ cups
• Baking soda – ½ tsp
• Salt – ¼ tsp
• M&M's – 1 cup

For Assembly

• Vanilla ice cream, softened – 1 pint

Instructions

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
5. Fold in the M&M's with a spatula.
6. Cover the dough and refrigerate for at least 30 minutes. This prevents spreading and ensures thicker cookies.
7. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
8. Scoop tablespoon-sized balls of dough (about 1.5 tbsp each) and place 2 inches apart on the baking sheets.
9. Bake for 9–11 minutes, until edges are set and golden but centers are still soft. They will continue baking on the sheet.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cookies are cool, scoop about ¼ cup of softened vanilla ice cream onto the flat side of half the cookies.
12. Top with remaining cookies, flat-side down, and gently press to spread the ice cream to the edges.
13. Place the assembled sandwiches on a baking sheet and freeze for at least 1 hour until firm. Tip: Wrap individually in plastic wrap for grab-and-go treats.

Oh, the joy of biting into a cold, creamy sandwich with chewy, candy-studded cookies! These are perfect for backyard barbecues, pool parties, or a midnight snack. You can even roll the edges in extra crushed M&M's for crunch.

Gluten-Free Chewy M&M Cookies

Buckle up, cookie lovers—these gluten-free chewy M&M cookies are about to become your new obsession! With a soft, chewy center and crispy edges, they’re proof that gluten-free baking can be downright dangerous (in the best way).

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

Ingredients

• Gluten-free flour blend – 1 ¾ cups
• Baking soda – ½ tsp
• Salt – ½ tsp
• Brown sugar – 1 cup (packed)
• Shortening – ½ cup
• Vanilla extract – 1 tsp
• Egg – 1 large
• M&M's – 1 cup (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 gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat brown sugar and shortening with an electric mixer until light and fluffy, about 2 minutes.
4. Beat in vanilla extract and egg until fully combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Tip: Overmixing can make cookies tough—stop as soon as no flour streaks remain.
6. Fold in 1 cup of M&M's. For even distribution, use a rubber spatula. Tip: Chill the dough for 20 minutes if you want thicker, less spread cookies.
7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Press a few extra M&M's onto the tops for a bakery look.
8. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft. Tip: Rotate the pans halfway through for even baking.
9. Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. They'll firm up as they cool.

Make a batch and watch them disappear—the chewy texture and bursts of chocolate are pure comfort. They’re perfect for bake sales, lunchboxes, or a late-night treat, and nobody will guess they're gluten-free.

Vegan Chewy M&M Cookies

Who knew vegan cookies could be this chewy and addictive? These M&M studded beauties are proof that plant-based baking doesn't mean sacrificing texture or flavor—get ready to bake a batch that'll disappear in minutes.

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

Ingredients

• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Vegan shortening – ½ cup (1 stick)
• Brown sugar – 1 cup (packed)
• Granulated sugar – ¼ cup
• Ground flaxseed – 1 tbsp
• Water – 3 tbsp
• Vanilla extract – 1 tsp
• Vegan M&M's – 1 cup

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Set aside.
3. In a large bowl, beat ½ cup vegan shortening, 1 cup packed brown sugar, and ¼ cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Prepare the flax egg: In a small bowl, stir together 1 tbsp ground flaxseed and 3 tbsp water. Let sit for 5 minutes until thick and gel-like.
5. Add the flax egg and 1 tsp vanilla extract to the wet mixture. Beat on low until combined.
6. Gradually add the dry flour mixture to the wet mixture, mixing on low speed just until incorporated. Do not overmix, or cookies will be tough.
7. Gently fold in 1 cup vegan M&M's with a spatula, reserving a few to press on top for looks.
8. Using a cookie scoop (about 1.5 tbsp), drop dough onto prepared sheets, spacing 2 inches apart. Tip: If dough is too sticky, chill for 15 minutes for easier handling.
9. Bake for 10–12 minutes, until edges are golden and centers look slightly underdone. They will continue baking on the sheet.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: For extra chewiness, press a few extra M&M's onto the warm cookies immediately after baking.

For the best texture, let them cool completely—if you can resist. The edges are crisp, centers are chewy, and the M&M's add pops of chocolate in every bite. Serve with a tall glass of oat milk for the ultimate vegan treat.

Conclusion

Looking for the perfect chewy cookie? These 16 M&M brown sugar recipes using shortening deliver exactly that. Whether you’re baking for holidays or everyday treats, there’s something here for you. Try one tonight, then leave a comment with your favorite and share this roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.