Skippy Dark Chocolate Peanut butter Gluten Free Oatmeal M & M cookies

Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies

Ingredients:
1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter
1 cup packed brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 Tablespoon vanilla extract
4 1/2 cups instant oats
2 teaspoons baking soda
1 cup chocolate chips
2 cups M&M's (1 cup in batter, rest for decorating tops)

Directions:

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m's.
3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m's on top to look pretty.
4. Bake 10 to 13 minutes.  Will firm up on the sheets while cooling.  Once out of oven, immediately top with a few extra chips or m and m's to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips.
yield: approx 30 cookies

*I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

CHOCOLATE M & M COOKIES

CHOCOLATE SUGAR COOKIES:
BEAT:
1C. SUGAR
1C. BUTTER
ADD:
1 EGG
1 TSP. VANILLA
ADD 2 1/2C. FLOUR
1/2C. COCOA POWDER
1/2 TSP. SALT
ONCE A DOUGH FORMS SCOOP ONTO PARCHMENT LINED SHEETS WITH A COOKIE SCOOP AND PRESSIN SOME M & M'S. BAKE 10-13 MINUTES.  LET COOL!

CHOCOLATE DIPPED PRETZEL RODS

....BECAUSE MINI M & M'S MAKE EVERYONE SMILE!!!!!!

JUST MELT SOME CHOCOLATE, DIP AND SPRINKLE ON THE TOPPINGS OF YOUR CHOICE!

BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!

Ingredients

• 2 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla

• 2 eggs
• 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
• 1 1/2 cups M&M's (I used MINI M & M's)
• 2 cups semisweet chocolate disks
• Sea salt

Instructions

1. In a mixer, cream butter and sugars together until light and fluffy.
2. Add eggs and vanilla and mix until combined.
3. On low, add flour, soda, & salt until just combined.
4. Fold in toasted pecans, M&M's and chocolate disks.
5. Scoop dough using a 2" ice cream scoop.  PLace on a parchment lined pan and chill the pan for at least 30 minutes.  Sprinkle tops with sea salt, if desired.
6. Bake at 350 degrees for 13-16 mins.
7. Recipe adapted from BAKERELLA

BEST EVER CHOCOLATE CHIP AND M & M COOKIES!!!

 Ingredients

• 1/2 cup salted butter, soft
• 1/2 cup sugar
• 1/2 cup light brown sugar, packed
• 1 egg
• 1/2 tsp. vanilla
• 1-1/2 cups flour
• 3 tablespoons instant vanilla pudding- (the powder-do not prepare the pudding)
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 3/4 cup mini choc chips 
• 1-1/2 cups mini M & M's

Directions

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. Beat butter and sugars until creamy.  Add  egg and vanilla.  Add flour, pudding mix, baking soda and salt till combined.  Fold in chips and M & M's by hand.  
3. Use a large tablespoon to scoop dough onto sheet.  Bake 11-13 minutes until edges are golden.  Cool on cookie sheet and remove to rack.  

Adapted from Picky Palate

MEET THE CHOCOLATE CHIP COOKIE THAT WILL STOP YOU IN YOUR TRACKS!

This chocolate chip cookie is so packed with flavors, textures and colors, it just may be your new fave!

 

STOP YOU IN YOUR TRACKS CHOCOLATE CHIP COOKIES!!!

Ingredients

• 2 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla

• 2 eggs
• 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
• 1 1/2 cups M&M's (I used MINI M & M's)
• 2 cups semisweet chocolate disks
• Confetti sprinkles-Mine are from ABC Cake Decorating
• Sea salt

Instructions

1. In a mixer, cream butter and sugars together until light and fluffy.
2. Add eggs and vanilla and mix until combined.
3. On low, add flour, soda, & salt until just combined.
4. Fold in toasted pecans, M&M's and chocolate disks.
5. Scoop dough using a 2" ice cream scoop and roll in confetti sprinkles.  PLace on a parchment lined pan and chill the pan for at least 30 minutes.  Sprinkle tops with sea salt, if desired.
6. Bake at 350 degrees for 13-16 mins.
7. Recipe adapted from BAKERELLA