M&M Pudding Cookies

image
If you’re thinking that you’ve seen this recipe on my blog before it’s because you have. I decided to use mini regular M&M’s and they came out so good and were just too good looking not to post again! The only difference with this recipe is I decided to leave the chocolate chips out and just stick with the mini M&M’s. If you want the other recipe that has the same ingredients, just different M&M’s then click here. After all, you can never have too many cookie recipes ;). The pudding mix is definitely the secret ingredient in these sweet delights. These treats also go very well with milk for dunking. Enjoy!

Ingredients:
1 stick (1/2 cup) unsalted butter; softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2- 1 3/4 cups Mini M&M’s

Steps:
1. Preheat oven to 350 degrees F and line a large baking sheet with a silpat liner or parchment paper.

2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt. Mix until well combined. Fold in mini M&M’s.
image

3. With a mini ice-cream scooper, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through and golden brown. Let cool for 10 minutes once done and enjoy!
image
image

Funfetti Sprinkle Cookies dipped in White Chocolate

image

Sprinkles just make me happy. There’s just something about them…If I could I would put sprinkles on everything 🙂 Heres a quick recipe that I always make when I need to make treats in a short amount of time. You should always have a box of funfetti mix in your cupboard at all times so you can bake these. I love using white chocolate for these cookies because of the little extra crunch when you bite into it.. just wait and try it yourself!

Ingredients:
1 box of funfetti cake mix
1 egg, 1 egg yolk
½ tsp vanilla extract
½ cup melted butter
Sprinkles
Melting white chocolate

Steps:
1. Pre-heat oven to 350 degrees F. In a large bowl, mix together the cake mix, eggs, vanilla, and butter until it becomes a cookie dough consistency. Add in as many sprinkles as you like..I added about ½ cup.

2. Bake cookies for 15-20 minutes until golden brown. Let cool for 15 minutes. Melt chocolate and dip cookies and scrape off extra chocolate with a butter knife. Top with more sprinkles and repeat until done! You can really do this any way you likeJ. You can even drizzle the chocolate over the cookies if you wanted to do it quickly. Whatever way you decided to frost your cookies, they will still taste delicious I can tell you that!
image
image

Perfect Chocolate Chip Cookies

image
You can’t beat a warm slightly soft and chewy chocolate chip cookie…I came across this amazing recipe by a fellow food blogger that I follow. This recipe really hits the spot when you are craving the perfect cookie!

Yield: 18 servings

Ingredients:
1 cup (2 sticks) unsalted butter
1 large egg
1 large egg yolk
1 cup granulated sugar
2 teaspoons vanilla
1/3 cup dark brown sugar
2 cups flour
3/4 teaspooon baking soda
1-1/2 teaspoons kosher salt
1-1/2 cups chopped semi-sweet chocolate or chocolate chips

Steps:
1. In a saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter is a golden brown..about 3-5 minutes. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown, remove it from the heat and pour into a bowl and refrigerate for 15 minutes.

2. Place the egg, egg yolk, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and starts to thicken, about 3 minutes.

3. Once the browned butter has cooled for 15 minutes, whisk the brown sugar into it. Add the butter mixture to the egg mixture in the bowl of the electric mixer. Whisk on medium speed for about a minute.

4. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients in the mixer and mix on low speed until just barely combined. Add the chocolate and mix on low speed until dough comes together and chocolate is mixed throughout.

6. Line two baking sheets with parchment paper. Scoop 2 tablespoon-sized portions of dough about an inch apart on the lined baking sheets. Lightly press down on the top of each one with the palm of your hand. Cover with plastic wrap and refrigerate for at least an hour.

7. Position baking rack on the very top shelf of your oven. Preheat oven to 325°F. Remove one cookie sheet from the refrigerator and bake on the top rack for 15-18 minutes, rotating after 10 minutes. Cookies should be crisp around the edges with some craggle and visible chew on top. Let cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Remove the other cookie sheet from the refrigerator and bake the same way.

*You can skip the refrigeration step and the cookies will still taste great, but the refrigeration enhances the flavor and texture of the cookie so if you have the time, I would recommend it!

Recipe adopted from: The Baker Mama

image
image

image

Chewy Oatmeal Raisin Cookies

image

image

I started baking as soon I was able to reach my kitchen counter and the very first cookies I started to bake were Oatmeal Raisin Cookies from the Mrs.Field’s Cookie Recipe Book. Since my Dad is an almond grower I started to switch out the walnuts that the recipe called for and used roasted almonds. I also decreased the amount of sugar and incorporated honey as well. This is the recipe I used below and I think they are just perfect…they also brings back so many memories every time I take a bite into one!

Yield: 2 1/2 dozen

Ingredients:
3/4 cup butter; softened (1 1/2 sticks)
1/2 cup brown sugar
1/2 cup white sugar
1/2 honey
1 tsp cinnamon
1 Tbsp vanilla extract
1 egg
1 egg yolk
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup oatmeal
1 cup raisins
1/2 cup chopped roasted almonds (optional)

Steps:
1. Preheat oven to 325 degrees F. In a large mixing bowl, cream together butter, sugars, and honey.
image

2. Beat in eggs, cinnamon, and vanilla extract until combined. image

3. Mix in flour, baking soda, salt, oatmeal, raisins, and almonds (optional) until dough is formed.
image

4. With a mini ice cream scooper, scoop cookies and place on baking sheets lined with parchment paper. Pop in oven…bake for 15 minutes. The cookies might look a little under cooked but they will cook a little more when they are cooling.
image
image

image
Place on cooling racks……….almost done!
image
Finally!! Enjoy!
image
image

Perfect M&M Pudding Cookies

image

Easter is right around the corner so making these cookies was only necessary. Who knew that by adding a few tablespoons of pudding mix would make these cookies out of this world! I also made these in about 10 minutes and so can you. You can make these all season long by adding different M&M’s. Of course I went with the spring edition this time. I love how these cookies make the perfect cookie shape after you bake them. Did I mention they also go perfect with a tall glass of milk?!

Ingredients:
1 stick (1/2 cup) unsalted butter; softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
1 or 1-1/2 cups M&M’s(I used the Spring edition!)

Steps:
1. Preheat oven to 350 degrees F and line a large baking sheet with a silpat liner or parchment paper.

2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt. Mix until well combined. Fold in chocolate chips and M&M’s.
image

image

3. With a mini ice-cream scooper, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through and golden brown. Let cool for 10 minutes once done and enjoy!
image

image