Vintage M&M Cookies
M&Ms have a fascinating history! Try your hand at making this recipe from the 1940's. These cookies bake very soft and chewy and they would be perfect for ice cream sandwhiches!
Ingredients
- 1/2 cup Crisco, room temp
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp water
- 1 egg, lightly beaten
- 1 cup +2 tbsps flour (spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup M&Ms, divided
Instructions
- Using your stand mixer fitted with the paddle attachment, beat the Crisco, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract, water, and egg and mix until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, sift together the flour, baking soda, and salt. Add flour mixture to sugar mixture and mix on low-speed until just combined.
- Gently fold in 1/2 cup of M&Ms. Set aside the rest of the M&Ms for later use. Cover the bowl with plastic wrap and place in the frudge for at least 2 hours.
- Once the dough has been chilled, preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper. Scoop about 1.5 tablespoons of dough and roll into a round ball. Place on baking sheet and repeat with the remainder of the dough, leaving some room between cookies for the cookies to spread.
- Place tray in the oven and bake for 8-10 minutes until the edges are lightly browned.
- As soon as the cookies come out of the oven, gently press the remainder of the M&M's into the areas that need it (this helps with presentation). Allow cookies to cool for about 5 minutes. Then transfer to a wire rack to cool completely.