The Nuttiest Rainbow Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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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 |
1/2 cup packed brown sugar |
1/4 cup honey |
3/4 cup smooth, low-fat peanut butter |
1 egg |
3 tablespoons non- or low-fat plain yogurt |
1 1/2 tablespoons vanilla extract |
1 1/2 cups whole-wheat flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup m&m candies, slightly crushed |
Directions:
1. Pre-heat oven to 350F.
2. Cream together shortening, sugar, honey and peanut butter until smooth.
3. Beat in egg, yogurt, and vanilla.
4. In another bowl, blend flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Fold in M&Ms.
5. Drop by rounded spoonfuls onto un-greased cookie sheets.
6. Bake 10 minutes, cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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