Copycat Mrs. Fields Sugar Butter Cookie Recipe with M&M's
Copycat Mrs. Fields Sugar Butter Cookie Recipe with M&M's are sweet and crispy on the outside and chewy on the inside. These cookies remind me so much of the ones from the mall stand that I adore! Truly addictive as well!
Ingredients
- 1/2 cup (113g) butter, softened
- 1/2 cup (95g) butter-flavored shortening
- 1 1/2 cups (301g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups (304g) all-purpose flour
- 1 tsp baking soda
- 1 cup (164g) M&M's chocolate candies
Instructions
- Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
- In a medium-sized mixing bowl, combine flour and baking soda with a whisk and set aside.
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat butter and shortening on medium until combined.
- Scrape down the sides of the bowl with a rubber spatula and add the sugar. Beat on medium until light and fluffy.Add eggs and vanilla. Beat until just combined. Scrape down sides of bowl, if needed.
- Chill dough in the refrigerator for 1 hour or more.
- Preheat oven to 375° F. Roll out balls of dough about 1 inch in diameter and place 2 inches apart onto cookie sheet. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
- Bake cookies for 8-10 minutes until golden.
- After removing cookies from the oven, leave them on the sheet and press M&M candies onto each cookie. (I don't mix the candies into the dough because when they bake in the oven, they tend to crack.)
- Transfer cookies to a wire rack to cool.
- Serve and enjoy!
Notes
Store cookies in an airtight container or sealed food storage bag for 2-3 days.
Cookies can be frozen for up to 3 months in an airtight freezer bag or container.