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Chocolate Chip Shortbread Cookies with M&Ms are buttery and so delicious! They can be made at any time of the year or customized for holidays. Plus it costs just .21¢ per cookie to make!
Buttery, tasty, and so fun! That’s how I describe these cookies. Grab the kids and have them help you make these. My 5-year-old loved dumping the ingredients into the bowl, rolling the dough into a long “snake”, and of course pushing the M&Ms into the cookies.
These Chocolate Chip Shortbread Cookies would be perfect as Christmas cookies, too. Just use holiday M&Ms. You could also do Halloween cookies with orange and black M&Ms. These cookies would also make a perfect dessert if you are hosting a party.
Did you know you can order M&Ms in any color? Check out the M&M website for all your color needs. The options are endless! I know I’ll be making these again once the holidays roll around! My 5-year-old has already requested them for her lunch box when he goes to kindergarten!
What other recipes use chocolate chips?
I love using chocolate chips. They make everything better. Want some peanut butter cookies? Add some chocolate chips and you now have over the top peanut butter chocolate chip cookies. One of my most favorite childhood traditions is my Mom making her Chocolate Chip Cake for every birthday celebration. It is basically a pound cake but the chocolate chips take it from ordinary to extraordinary. For a twist on a traditional pastry check out this Cannoli Ice Cream! It is the perfect dessert for any Cannoli lover!
Cook’s Note – Chocolate Chip Shortbread Cookies
- These cookies will keep, in an air-tight container at room temperature, for up to 1 week.
- You’ll need at least 1 hour to chill the cookie dough. I usually chill them overnight and bake them off the next day.
- This cookie dough freezes beautifully! You could break the cookie dough into 2 logs, each about 9 inches long by 2-inches in diameter. Bake one, and freeze the other! The dough will keep, wrapped in wax paper inside a Ziploc bag, for up to 3 months! Just pop the dough into the refrigerator and let it thaw overnight.
- Baking Sheet
- Wax Paper
- Silicone Baking Mat
- Parchment Paper
- Wire Cooling Rack
Estimated Recipe Cost:
RECIPE COST: $6.10
COST PER COOKIE: $0.21
- 1 3/4 cup flour – $0.34
- 1/4 teaspoon salt – $0.01
- 12 Tablespoons butter – $1.20
- 1/2 cup granulated sugar – $0.12
- 1 teaspoon vanilla extract – $0.68
- 10 ounces mini chocolate chips – $2.97
- 1 cup plain M&Ms – $0.78
Chocolate Chip Shortbread Cookies with M&Ms
- 1 ¾ cups flour
- ¼ teaspoon salt
- 12 tablespoons butter at room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 10 ounces mini chocolate chips
- 1 cup M&M candies optional
- In a medium bow sift or whisk together the flour and salt, set aside.
- In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the vanilla and mix until combined.
- Add the flour mixture to the butter mixture. Mix on low until the dough forms.
- Pour in the chocolate chips and mix until just combined.
- Place the dough into the middle of a sheet of wax paper (the sheet should be about 20 inches long). Roll the dough to form a long, even cylinder that is about 2 inches in diameter. Roll the wax paper around it and twist the sides closed. It will be about 18 inches long. Chill in the refrigerator at least 1 hours (best if overnight).
- Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper or a silicone baking mat.
- Use a sharp knife to slice the log into 1/4 inch slices. You should get about 30 cookies. Place the cookie dough slices on the prepared cookie sheet, spacing them apart about 3/4 of an inch (they don't spread very much).
- Bake for 5 minutes, then remove the cookies from the oven. Quickly place the M&M candies on top, nestling them lightly into the cookies. Return the pan to the oven and bake an additional 5-7 minutes, or until the edges just start to brown.
- Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool completely.