THE NUTTIEST RAINBOW COOKIES

 

  • Cooking Time: 10
  • Servings: 24
  • Preparation Time: 15

Ingredients

  • 1/3 cup shortening
  • ½ cup packed brown sugar
  • ¼ cup honey
  • ¾ cup smooth, low-fat peanut butter
  • 1 egg
  • 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

Directions

  • 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.

Notes

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!

Categories: Cookies  Dessert  Eggs  Oven  Snack  Sweet 
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