Crispy M&M’s came back last year, and I was ecstatic. It’s my favorite kind of M&M (although peanut butter M&M’s are a close second). The packaging really threw me off, though. It’s not the same bright blue color that it used to be. It’s now lime green!
You bet your bottom dollar that I went to Target and picked up a few of these large bags when they first re-released them. They’re long gone now, but hopefully they’re here to stay.
I’m still preggers. We’re sitting here playing the waiting game. I’m less than a week out from my due date, but it doesn’t seem as if she wants to come out any time soon. We’ll see!
As I’m waiting, I’ll keep nibbling on cookies. Maybe that’s why the little baburri doesn’t want to come out yet. She likes all the sweets that she gets when she stays in my belly!
These are simple cookies that everyone will like. The malt powder changes things up a little bit, but most people that tried these cookies couldn’t even taste it.
Recipe from Polka Dot Chair.
Ingredients
- 1 cup shortening
- 1 1/4 cup packed brown sugar
- 1/2 cup malted milk powder
- 2 tbsp dark cocoa powder
- 1 tsp vanilla
- 1 egg
- 2 tsp soy milk
- 2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup chocolate chunks
- 1 cup M&M's® Crispy
Directions
- Preheat oven to 375 degrees.
- Cream together the shortening, sugar, malted milk powder, and cocoa powder.
- Stir in the vanilla, egg, and soy milk. Gradually mix in the flour, baking soda, and salt.
- Add in the chocolate chunks and M&M's and stir by hand.
- Drop by spoonfuls onto a greased cookie sheet (or use a silicon liner or parchment paper).
- Bake for 8-10 minutes.
This recipe comes from one of my favorite blogs, 
