Recipe Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup smooth peanut butter
• 2 tbsp butter, at room temperature
• 1/3 cup granulated sugar
• 2 tbsp packed brown sugar
• 1 egg
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 12 M&M’S Peanut Butter Egg-Shape Peanut Butter
• 3 pastel-colored icing tubes, for decorating (light yellow, baby blue and pale pink)

Directions:

Prep Time: 50 minutes

Cook Time: 10 minutes

Total Time: 1 hour (+ 1 hour standing time)

1. Whisk together flour, baking powder, baking soda and salt; set aside. Using electric mixer, beat together peanut butter and butter until blended. Beat in granulated sugar and brown sugar until light and fluffy; beat in egg. Beat in milk and vanilla.
2. Beat in flour mixture just until blended. Shape into disk; wrap in plastic wrap. Refrigerate dough for at least 1 hour.
3. Preheat oven to 350˚F. On lightly floured work surface, roll out dough into 1/4-inch thickness. Using 3-inch gingerbread man cookie cutter, cut out 12 cookies, rerolling scraps as needed. Transfer to parchment paper–lined baking sheet, about 2 inches apart. Reserve remaining dough for another use.
4. Turn gingerbread men upside down to resemble bunnies. Place M&M Egg-Shape Peanut Butter in center of arms; gently wrap arms around egg.
5. Bake for 8 to 10 minutes or until lightly golden around edges and tops are set. Let cool completely on rack.
6. Decorate bunnies as desired, using 1/2 oz icing for each bunny.

Nutrition Facts Per 1 cookie

• Calories 130
• Fat 5g
• Saturated Fat 2g
• Cholesterol 15mg
• Sodium 105mg
• Carbohydrate 20g
• Fiber 1g
• Sugars 12g
• Protein 2g