CHOCOLATE-PEANUT BUTTER CANDY COOKIES

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup chocolate-flavored or regular peanut butter (from 14-oz jar)
1/2 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups orange yellow and brown candy-coated peanut butter candies (M&M's) (about 14 ounces)

Heat oven to 350 degrees F. Lightly grease cookie sheet with shortening or spray with cooking spray.

In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa powder, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.

Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Tips:
Be sure the cookie sheets are cool before placing dough on them. A warm cookie sheet will cause the cookies to spread.

For great looking cookies, add a few extra candies to the scoop of dough after placing it on the cookie sheet.

High Altitude (3500-6500 ft): Flatten dough slightly before baking.

Makes 2 1/2 dozen cookies
Source: Recipe booklet: Betty Crocker Fall Baking 2006 #235