Candy-Coated Milk Chocolate Pieces Party Cookies Recipe -
Candy-Coated Milk Chocolate Pieces Party Cookies Recipe

Candy-Coated Milk Chocolate Pieces Party Cookies

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"This is a easy, delicious recipe I have had since the 70's. Always a winner and always requested."

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Ingredients Edit and Save

Original recipe makes 3 - 4 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Blend together shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together and add to mixture. Stir in candies.
  3. Drop by teaspoon onto a ungreased cookie sheet. Bake for 10 to 12 minutes. Enjoy!!
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2008

This was a great recipe. I made one change, i used butter instead of shortening. They turned out fine! only "bad" thing i have to say is that the cookies only took 8.5 minutes. No where near the 10-14 they suggest! but everyone knows with cookies you have to watch the first batch to see how long it will take. Very good recipe indeed!

Most Helpful Critical Review
Jul 14, 2010

I tried making them in lump and instead of it evening out it stay like that . oh well the cookies where OK just lumpy.

Aug 20, 2004

This is my favorite M&M cookie recipe. The only change I make is to use butter instead of shortening. They come out perfectly chewy and stay that way.

May 08, 2012

I used half shortening, half salted butter. I made no other changes. I actually baked mine at 350* for eleven minutes--the reason for the longer cooking time was because I really packed my small cookie scoop to make bigger sized cookies which meant they needed a touch longer bake time. They turned out soft, chewy and were loved by my husband and two kids. Next time, I will try this with Reese's pieces and maybe half peanut butter in place of some of the shortening.

Jan 24, 2012

As most chocolate cookies are, this is a slight variation of “Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies.” I like the use of shortening rather than all butter in this recipe for the sturdiness it imparts, but wanting the best of both worlds, I used half of each. Going into this I knew this would be a moister, softer cookie, just by virtue of the fact that there is a higher ratio of brown sugar to white sugar. Because I like my cookies crunchier, I knew this would not be MY favorite, but I know this texture appeals to most – and that’s what it delivered. These are indeed soft and tender, but chewy at the same time. I had mini M & M’s in the pantry, so I correspondingly made the cookies smaller too. As I do with all my cookies containing butter, I chilled the dough for about an hour before I baked them. These cheery two-bite cuties will be well-liked at Hubs’ meeting tomorrow morning.

Nov 08, 2002

I absolutley love these cookies. They stay nice and soft, and chewy. Very, very excellent recipe. They go together quick, too!

Feb 01, 2006

This is a great recipe!! It is very similar to my chocolate chip cookie recipe so, I decided to tweek it a bit. Instead of the 1/2 cup of sugar, I used 1/4 cup of sugar and then added a 3.4 oz. box of instant vanilla pudding. This recipe is a keeper!!

Jan 31, 2007

At Christmas, I use the red and green M&Ms and they are always a hit.


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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