YIELD: 12-18 cookies
Beat sugars, butter, peanut butter, vanilla and eggs in with an electric mixer. Mix in gluten-free flour, baking soda, and salt. Stir in mini M&M candies right at the end, do not over mix at this point. Roll dough into balls and freeze for an hour or overnight.
When you are ready to bake, heat oven to 350F and place dough on parchment lined cookie sheets. Bake for 10-12 minutes or until light brown (centers will be soft). Cool 5 minutes on pan before removing to a wire rack to cool completely.
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