Crispy M&M’s returned last year, and I was thrilled. They’re my favorite variety (with peanut butter M&M’s a close second). The packaging surprised me — it’s no longer the familiar bright blue but a bold lime green.
I made a trip to Target as soon as they were re-released and grabbed a few large bags. They sold quickly, but I hope they stick around for good.
I’m still pregnant and we’re in the final waiting game. I’m less than a week past my due date and she doesn’t seem ready to arrive yet. Fingers crossed she comes soon.
While I wait, I keep nibbling on cookies. Maybe that’s why our little one is cozy — she seems to enjoy all the sweet treats she gets while staying in my belly.
These cookies are simple and crowd-pleasing. The malted milk powder gives them a subtle twist, though most people who tried them couldn’t detect a strong malt flavor — just a pleasant, slightly toasty note.
Recipe adapted from Polka Dot Chair.
Ingredients
- 1 cup shortening
- 1 1/4 cups packed brown sugar
- 1/2 cup malted milk powder
- 2 tbsp dark cocoa powder
- 1 tsp vanilla
- 1 egg
- 2 tsp soy milk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chunks
- 1 cup M&M’s® Crispy
Directions
- Preheat the oven to 375°F (190°C).
- Cream together the shortening, brown sugar, malted milk powder, and cocoa powder until smooth.
- Mix in the vanilla, egg, and soy milk. Gradually add the flour, baking soda, and salt, mixing until combined.
- Fold in the chocolate chunks and M&M’s by hand.
- Drop spoonfuls of dough onto a greased cookie sheet or a sheet lined with parchment paper or a silicone mat.
- Bake for 8–10 minutes, until edges are set. Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to cool completely.