The Nuttiest Rainbow Cookies
Why I Love This Recipe
A chewy, moist and slightly lighter peanut butter and whole-wheat cookie base is the perfect foil for chopped M&M candy folded in. A brilliant way to make someone’s day… or lunchtime!
Ingredients You'll Need
1/3 cup shortening
½ cup packed brown sugar
¼ cup honey
¾ cup smooth, low-fat peanut butter
3 tablespoons non- or low-fat plain yogurt
1 ½ tablespoons vanilla extract
1 ½ cups whole-wheat flour
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup M&M candies, slightly crushed
Pre-heat oven to 350F.
Cream together shortening, sugar, honey and peanut butter until smooth.
Beat in egg, yogurt, and vanilla.
In another bowl, blend flour, baking soda, and salt; stir into the peanut butter mixture until well blended.
Fold in M&Ms.
Drop by rounded spoonfuls onto un-greased cookie sheets.
Bake 10 minutes, cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.