by Michele Wendt 4 Comments
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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!
This Copycat Mrs. Fields Sugar Butter Cookie Recipe with M&M’s are a delicious sugar cookie that are crispy on the outside and chewy on the inside. These cookies are so much like the original. You will LOVE them!
Don’t get me wrong, I love a good chocolate chip cookie. But there is something about this cookie I can’t resist if I’m walking past a Mrs. Fields stand in the mall.
This recipe is sugar butter goodness with melty, chocolate M&M’s candy. What could be better?!
I don’t actually have a Mrs. Fields store nearby any longer, so I was determined to duplicate this recipe at home. I think I did pretty darn good!
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.
- Add flour mixture and beat until just combined.
- 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.
Copycat Mrs. Fields Sugar Butter Cookie Recipe with M&M’s
Michele Wendt
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!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chill time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 2.5 dozen
Calories 159 kcal
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.
Add flour mixture and beat until just combined.
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.
Keyword Bakery Chinese Cookies, Butter Cookies, Copycat Mrs. Fields, Copycat Recipes, M&M’s, Mrs. Fields, Sugar Butter Cookies, Sugar Cookies
Now that I have created the cookie of my dreams, my day is complete! About to send these cookies packing, because if I don’t, I will eat them ALL!!!
If you have a love for Mrs. Fields Sugar Butter Cookies, give them a try and let me know what you think in the comments! You can also visit my cookie recipe page for more cookie recipes.
Sweet regards,
Michele
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Reader Interactions
Comments
Jason Lopez says
This recipe is perfect! There is only one Mrs. Fields left in our area so this has been a life-saver. (Because I would certainly die without my MF fix!)Reply
Michele Wendt says
I’m so glad you liked them Jason! These are definitely one of my favorite cookies.
Reply
Bridget says
You need to fix the recipe when you print. I made these with 1 1/4 cups flour because I screen shot the list of ingredients (above instructions) and wasted an entire day on these. I’m pissed, I get if you’re not in the states but I wouldn’t know 304 grams into cups. Just pissed
Reply
michwendt3 says
Oh Bridget, I’m so sorry about that mistake on my page. I do appreciate you letting me know and I have fixed it. So sorry about the time you’re not going to get back making these. I hope you try them again. They really are so good.
Reply