Reviewed: Sep. 17, 2009

We thought these cookies were very delicious. I used half crisco shortening and half butter and put the batter into the freezer to stiffen them up a bit, it keeps them from spreading to much. They were very soft and they will not last long. I also mixed in most of the m&m and then put a few on top of each cookie so you can see them.

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stacey

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I made these fantastic cookies for my friend's going away party. They shouldn't be cooked very long, so that they are chewy. Like another reviewer said, they were better the next day.

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: May 22, 2009

Delicious flavor! I doubled the recipe and used all butter. It made about 50 nice big cookies and they went over great at a school function. These weren't particularly good warm but they were wonderful the next day. Will certainly make again! My husband who doesn't like cookies really loved these!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Apr. 8, 2009

For the record I did use all shortening and no butter but did add a bit of butter flavoring. I love the texture shortening gives to cookies. They were best the first day.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 19, 2009

Super yummy. I made them exactly as described and they came out perfect :)

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Mar. 17, 2009

I used butter crisco like one reviewer suggested, and they were good, but next time I think I'll use just butter instead. I also put the dough in the refrigerator for quite a while and they still baked flat. Maybe I mixed it too long with the mixer. I'll have to try again.

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Calico61

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Reviewed: Mar. 4, 2009

Great recipe, substituted butter for shortening and cooked only 9 minutes. Thanks for the cookie recipe!

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 14, 2009

Great Cookies all of my friends loved them I did too! I just used M&M's for the Candy-Coated Milk Chocolate Peices!:] Thanks:]

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monkeyalot345

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Reviewed: Dec. 24, 2008

Good recipe, I like to keep dough refrigerated just before use so the cookies don't turn out flat.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 19, 2008

These were very easy. I, too, used butter flavored shortening and they tasted great!

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GERI67GT

Cooking Level: Intermediate

Home Town: Bucyrus, Ohio, USA

Living In: Englewood, Ohio, USA

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Reviewed: Dec. 15, 2008

Excellent recipe! I have recieved so many compliments on these.

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MSCHELER

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 7, 2008

Really really good. I was wary about the shortening also because I like the flavor of butter better, but the shortening works just great. I made about 18 really big ones. Thanks for the recipe!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 14, 2008

My husband came home from work and discovered that I had made these cookies and proceeded to eat 12 throughout the night (I take it he loved them!). I only had to cook these cookies for 8 minutes and I used to mini cooking M&M's and just mixed them all in the dough since I didn't want to deal with placing all those little things on the tops.

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ANGELICAGGIE06

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Euless, Texas, USA

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Reviewed: May 27, 2008

Very good cookies. You really have to use the shortening to make them come out right. As other members have previously mentioned, it's best to refrigerate dough before baking. My cookies came out thick, crispy on the outside and chewy on the inside just like we like them. This is a keeper!

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LadyFish71

Cooking Level: Intermediate

Home Town: Wareham, Massachusetts, USA

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Reviewed: Feb. 17, 2008

These were great. My family ate them up. Thanks for sharing!!!

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BRIANNEK1

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Limaville, Ohio, USA

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Reviewed: Oct. 10, 2007

I thought these were great. I used butter instead of shortening because I avoid shortening. However, shortening makes for prettier, thicker cookies. Butter makes them spread out. The flavor was wonderful, mine needed to bake a little longer - maybe 15 minutes or the middle wasn't done. I think you could use even more "candy coated chocolate pieces". Oh, I would also make them smaller, so that they made more than 12 cookies, but that's personal preference.

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AGGIEMOM03

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Reviewed: Jul. 9, 2007

I made these for my niece's b-day party. I made a double batch using 1 1/2 cups of shortening and 1/2 cup butter for flavor. It made a LOT of cookies using my Pampered Chef small cookie scoop. I thought they were very good (as did the little ones!). In general I prefer my cookies a little more buttery, so next time I make a single batch I may use half shortening, half butter. I will definitely make again around the holidays with the festive M&M's.

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jennifer6789

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Reviewed: Jun. 16, 2007

This cookies were ok. I am still searching for a really good M&M cookie recipe.

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Teresa

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Reviewed: Jan. 22, 2007

These cookies are absolutely delish! I'm gonna have to bake cookies more often lol. But I made a few changes to the recipe. I used half shortening, half butter and I also put in chocolate chips and chopped up a Nutrageous bar in the batter cause I was short on M&M's. The only thing I didn't expect was how much they seemed to spread . I think the 2nd batch spread more than the first. I chilled the 2nd batch though. I'm not sure if that happened because I used butter but overall it's fantastic, definitely 5 stars! EDIT - The stayed really fresh even without being placed in an airtight container, just wonderful!:)

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