A light and rich cookie that tastes like a peanut butter graham cracker sandwich, but better.
Prep Time1hr15mins
Cook Time15mins
Servings: 36cookies
Ingredients
½cupshortening
½cuplight brown sugarpacked
1egg
1½tsppure vanilla extract
1cansweetened condensed milk14 oz can Eagle Brand, preferred
3tbspsmooth peanut butter
1½cupsall-purpose flour
1cupgraham cracker crumbsKeebler sells this by the box
1tspbaking soda
1tspbaking powder
1tspsalt
2cupsm&m'sdivided
½cupchopped, toasted pecansoptional
Instructions
Preheat oven to 350.
Cream shortening and brown sugar, then beat in egg.
Add vanilla and sweetened condensed milk, stirring well to combine.
Add peanut butter and mix well.
In a separate bowl, whisk together dry ingredients, then add to wet ingredients, stirring until well combined.
Add 1½ cups m&m's and the pecans, mixing until evenly distributed. Reserve ½ cup m&m's for decoration.
Optional - refrigerate dough for 1 hour to help it firm up.
Drop by rounded spoonfuls onto ungreased or parchment-lined baking sheet, 12 cookies to a half sheet.
Bake for 10-12 minutes or until cookies are golden brown. Don't underbake these.
Immediately upon removal from the oven, add 2-3 m&m's to the top of each cookie, pressing down lightly to ensure that it sticks. This is a purely decorative step, but it really makes a difference in the appearance of your cookies!