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“Adapted from Blue Bonnets and Brownies”
36 cookies

Ingredients Nutrition


  1. In a medium bowl, combine flour, baking soda, salt, and nutmeg. Whisk together briskly to combine and aerate, then set aside.
  2. In the bowl of a stand mixer, or a large mixing bowl, cream together shortening and butter. Add sugar and cream again until well mixed, then add the egg and Mexican vanilla and beat on medium speed until well incorporated.
  3. Add the flour mixture in increments, beating on low speed after each addition, until all the flour is incorporated.
  4. Refrigerate the dough for at least 30 minutes, but longer is preferred.
  5. When the dough is sufficiently chilled, line a baking tray with parchment paper and preheat the oven to 350°F.
  6. Using a medium cookie scoop, portion dough onto tray, placing at least 2″ apart – the cookies will spread. Chilling helps with this, but be prepared for more spreading if you don’t chill your dough.
  7. Bake for 12-14 minutes (mine needed exactly 13 minutes), or until golden brown.
  8. While cookies are baking, pour mini M&M candies into a bowl to have at the ready. As you remove cookies from the oven, immediately press M&M candies into the cookies. Candies must be placed in the cookies while they’re still hot, or they will not stick to the cookies. I baked 9 cookies at a time to ensure that I would have time to get all the M&Ms into the cookies before they cooled.
  9. I made smiley faces, letters, and hearts. Smiley faces are easiest.
  10. Allow the cookies to cool completely on the tray or a cooling rack, then store in an airtight container for up to 5 days.

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