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M&M Cookies are delicious in their own right, but adding Crisco, instead of butter, gives the cookies a more rich flavor.
I’ve shared before that in my family, if you inherit a cookbook and a quilt, you are loved beyond measure. My grandmother, Shug, had a cookbook that her church put together back in the 80s. I am pretty sure that they had a lot of recipes that date back to the late 1800s, from previous church members.
When my grandmother passed away, I inherited the cookbook, and I love it. I love flipping through the pages and seeing my grandmother’s, great-grandmother’s, and many other relatives names below the recipes.
The M&M Cookie recipe came from one of my grandmother’s friends. After I made the cookies, it took everything I had to keep the kids from eating all of them.
The recipe makes about 18 cookies, so double it if you’re needing quite a few. I started out with a super big bowl thinking I would need it, only to figure out I could have gotten away with a small one.
Step 1: Mix the sugars and the Crisco.
Step 2: Add the egg, vanilla, and water, and mix.
Step 3: Add the flour and mix up the ingredients. Next, add the M&M’s and mix them up with a spatula.
Step 5: Cook in a 350-degrees oven for approximately 13 minutes.
Here are the beauties!
- 1/2 cup Crisco
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/4 tsp. water
- 1/2 tsp. vanilla
- 1 egg
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup + 2 Tbsp. all-purpose flour
- 3/4 cup M&M candies
- Preheat oven to 350-degrees.
- Mix the white and brown sugars with the Crisco in a small bowl.
- Add the egg, vanilla, and water, and mix well.
- In another bowl, combine the flour, baking soda, and salt.
- Add the dry ingredients to the sugar mixture and mix well.
- Add the M&M's and mix in with a spatula.
- Add to the cookie sheet and bake for approximately 13-minutes, or until light brown.