Peanut Butter M & M Cookies

• 1/2 cups Shortening
• 3/4 cups Peanut Butter
• 1/3 cups Sugar
• 1/3 cups Light Brown Sugar, Packed
• 1 whole Egg
• 2 Tablespoons Milk
• 1-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Walnuts, Chopped
• 2 cups M & M Candies

1. 1. Preheat the oven to 350 degrees F. Prepare a large sheet pan with parchment paper; set aside.
2. 2. In a medium mixing bowl, cream the shortening and peanut butter together. Add the sugar, brown sugar, egg, and milk; mix well.
3. 3. In a medium bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture on low speed. Mix in the walnuts and M & Ms on low speed until combined or stir by hand.
4. 4. Use a rounded tablespoon of dough for each cookie and roll into a ball. Place the dough about 2 inches apart on the sheet pan. Bake for 12 minutes. The cookies will be soft in the center but will set up upon cooling. Cool for 3 - 5 minutes on the sheet pan. Then remove to a wire rack. Makes 30 cookies.
5. *Save time before a party or holiday and freeze the cookie dough in advance.
6. Freezing Directions for Uncooked Dough
7. Shape the dough into balls (as directed) and place them on a sheet pan in one layer. Cover with plastic wrap and freeze for 2 - 3 hours. Label your freezer bag. (Be sure to include the baking directions.) Place the frozen dough in the freezer bag, remove the excess air, and seal tightly. Freeze for 2 months. (I recommend vacuum sealed bags.)
8. Thawing Out the Dough on Baking Day
9. Cover a large sheet pan with parchment paper. Place the frozen cookie dough on the sheet, about 2 inches apart. Let stand at room temperature for 45 - 60 minutes. Preheat the oven to 350 degrees F and bake for 12 - 13 minutes.

shortening, peanut butter, sugar, light brown sugar, egg, milk, flour, baking soda, ubc, walnuts, m candies

Taken from tastykitchen.com/recipes/desserts/peanut-butter-m-m-cookies/ (may not work)