I know the premise of my food blog is healthy, but what fun is healthy without some indulgence. These cookies are super soft and easy to make. I love peanut butter so I wanted to incorporate it into the cookies and added the M & Ms for some fun colors!These cookies are called soft batch for a reason! They're super soft and doughy inside.Ingredients (makes around 28 cookies):

1 large egg
1 cup dark brown sugar
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups Gluten Free all-purpose flour (Can substitute for normal flour!)
3/4 teaspoon baking soda
A Pinch of Salt
1 cup M & Ms
1 cup semi-sweet chocolate chips

Directions:

Mix together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes. Use an electric mixer or hand mixer.
Add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don't over mix.
Add the M & Ms, chocolate chips, and blend.
Make cookie dough balls (about 2 Tbsp) and place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours before baking.
Preheat oven to 350F, and spray with cooking spray. Place mounds on baking sheet and bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. Do not bake longer than 10 minutes because cookies will firm up as they cool. I allowed the cookies to come to room temp for 15 minutes, and baked them for 8 minutes, with trays rotated at the 4-minute mark.
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

**The baking time for these cookies makes the cookies soft inside, for more crunchy cookies cook longer*

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WINE & DINE

Olivia B. Salmon

Soft Batch Peanut Butter M & M Cookies

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