Recipe Ingredients:

• 2 pkg (2.83 oz each) Peanut Butter M&M’s, divided
• 2/3 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup unsalted butter, at room temperature and divided
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/4 cup smooth peanut butter
• 1 egg
• 1/2 cup quick-cooking rolled oats
• 1/3 cup marshmallow fluff
• 1/2 tsp vanilla extract
• 1/2 cup icing sugar (approx.)

Directions:

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

1. Preheat oven to 350˚F. Chop half of the Peanut Butter M&M’S; set aside. Whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
2. Using electric mixer, beat together 1/4 cup butter, brown sugar and granulated sugar until light and fluffy. Beat in peanut butter; beat in egg. Stir in flour mixture; beat just until blended. Fold in oats and chopped Peanut Butter M&M’S.
3. Divide into 16 portions and roll into balls. Arrange on parchment paper–lined baking sheets, about 2 inches apart. Press to flatten with tines of fork.
4. Bake on top and bottom racks in oven, rotating and switching pans halfway through, for 10 to 12 minutes or until cookies are golden brown around edges and set in center. Transfer baking sheets to rack; let cool completely.
5. Meanwhile, beat together marshmallow fluff, remaining butter, 1tbsp hot water and vanilla until smooth. Stir in icing sugar. Beaton high for 1 to 2 minutes or until thick and creamy (if mixture is too thin, beat in 1 to 2 tbsp icing sugar). Refrigerate until ready to use.
6. Before serving, dollop marshmallow cream mixture onto each cookie. Sprinkle with remaining Peanut Butter M&M’S.

Tip:

• Alternatively, divide cookie dough into 32 portions and sandwich marshmallow cream mixture in between for sandwich cookies.
  
  

Nutrition Facts

Per 1 cookie

• Calories 210
• Fat 10g
• Saturated Fat 5g
• Cholesterol 20mg
• Sodium 110mg
• Carbohydrate 26g
• Fiber 1g
• Sugars 17g
• Protein 3g