The Nuttiest Rainbow Cookies
From jo_jo_ba 16 years ago
- 10 minutes to make
- Serves 24
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
- 1/3 cup shortening shopping list
- ½ cup packed brown sugar shopping list
- ¼ cup honey shopping list
- ¾ cup smooth, low-fat peanut butter shopping list
- 1 egg shopping list
- 3 tablespoons non- or low-fat plain yogurt shopping list
- 1 ½ tablespoons vanilla extract shopping list
- 1 ½ cups whole-wheat flour shopping list
- ½ teaspoon baking soda shopping list
- ¼ teaspoon salt shopping list
- 2/3 cup M&M candies, slightly crushed shopping list
How to make it
- 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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