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The Nuttiest Rainbow Cookies

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Serves 24 | Prep Time 15 | Cook Time 10

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
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


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.

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