After a barrage of chocolate chip and brownie recipe, I decided to opt for peanut butter today. I wanted to spruce them up a bit, so I added milk chocolate chips and fudge brownie m&m’s. I did not know even know fudge brownie m&ms existed until I recently saw them at walgreens. I find it amazing how many types of m&ms there are. My friend Meme – an m&m afficionado – would know EXACTLY how many. The only ones I would probably pass on are the flavors of coffee and hazelnut. I always wanted to try the carrot cake ones. I wonder if they have cookies n creme…..

Couple of notes on this recipe – I form the dough into 1/4 cup mounds and chill them at least a couple of hours. Remember to scoop the flour from your flour bag/ container into your measuring cup. And preheat your oven for 20 minutes before baking to let your oven cycle to the right temp.

• Ingredients
• 1 cup Crisco
• 1 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• 11/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1/2 cup m&ms
• 1/2 cup milk chocolate chips

Directions – cream Crisco, peanut butter, brown sugar and sugar. Add eggs and vanilla., fold in dry ingredients. Blend in chips and m&ms. Scoop out 1/4 cups of dough and form into mounds (I used a large ice cream scoop). Chill in a covered container for at least a few hours. Preheat oven to 375 degrees. Stagger dough on cookie sheets lined with nonstick baking liners or parchment paper. Bake 10 to 14 minutes (there will be light golden patches on top). Cool 10 minutes on sheet. Remove and store in covered container. Makes 18 large cookies.