Flourless Peanut Butter M&M Cookies

1. Preheat oven to 350°F.

2. In a medium sized bowl, mix the first 5 ingredients (you can do this by hand or using a stand mixer. I used my KitchenAid with the paddle attachment).

3. Stir in the mini M&Ms.

4. Roll a scoop of dough (about 1-2 tablespoon sized scoop, but you can approximate) into a ball in the palm of your hand. If the dough is sticking too much run your hands under cold water, shake them dry, and then try working with the dough again. Repeat with the remaining dough. Place the balls on a non-stick baking sheet, or a regular baking sheet lined with parchment paper or a Silpat mat. Space the balls about 2 inches apart.

5. Bake for about 12 minutes total, rotating the pan halfway through the baking time. When done, the cookies should be set and golden brown on the bottom but still soft on the top. Remove baking sheet from oven and set it on a rack. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack or eat!