• Bright Ideas
• on 11/09/2010

"The combination of M&M'S® Candies and PETER PAN® Creamy Peanut Butter adds joy to any Holiday party"

holly jolly peanut butter cookies

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• Prep Time: 40 minutes
• Bake Time: 10 -12 minutes
• Difficulty: Moderate
• Yield: 36 servings (1 cookie each)

• 1 cup all-purpose flour
• 2/3 cup old-fashioned rolled oats
• 1 - 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup PETER PAN® Creamy Peanut Butter
• 1/2 cup Parkay Original®-stick, softened (1/2 cup = 1 stick)
• 1 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 -1/4 teaspoons vanilla extract
• 1 pkg pkg (12.6 oz) M&M’S® Brand Milk Chocolate Candies

• 1. Preheat oven to 350°F. Combine flour, oats, baking powder and salt in medium bowl; set aside.
• 2. Cream PETER PAN® peanut butter, Parkay® and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Turn mixer down to low speed and gradually add flour mixture. Stir in M&M’S® Brand Chocolate Candies with wooden spoon.
• 3. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern.
• 4. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.
• • PETER PAN® is a registered trademark of ConAgra Foods RDM, Inc.