M&M Pudding Cookies

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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.
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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!
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Perfect M&M Pudding Cookies

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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.
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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!
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Rice Krispy Treats dipped in white chocolate

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I made these treats when I when I went to go visit my girlfriends in my college town, Fresno a few weeks ago. Every time I make a trip I love bringing my friends a tasty treat to get us through our fun filled weekend! These simple rice krispy treats have a festive Valentine’s Day twist! You can always alternate the M&M colors for any season! Plus, I dipped the bottom of them in white chocolate so they make the perfect holiday treat. These are so easy to make, kids can even do it too!

Yield: 12

Ingredients:
6 cups rice krispy cereal
2 Tbsp butter
1 16 oz bag of mini marshmallows
1 cup of M&M’s
1 cup white chocolate ‘candy melts’
Sprinkles (optional)

Steps:
1. In a microwavable safe bowl, microwave marshmallows and butter for 1 1/2 minutes.

2. Measure cereal and M&M’s and put in a large bowl. Once marshmallows are melted, add to large bowl and mix with a spatula until cereal and M&M’s are completely coated with marshmallows.imageimage

4. Lightly grease a 9 by 13 inch pan and pour rice krispy mix. Top with sprinkles and refrigerate for 20 minutes.

5. Once rice krispy treats are cool, cut into 12 squares. In a medium bow, melt white chocolate ‘candy melts’ and dip one side of rice krispy treats. With a butter knife, scrape off access chocolate. Place dipped treats onto a cooling rack. Top with more candy or sprinkles, its completely up to you and let cool.

Sugar Cookie Chocolate Holiday Bark

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Yield: 8

Ingredients:
1 roll of refrigerated sugar cookie dough; room temperature
1/2 cup melting chocolate (I used milk chocolate)
1/2 cup M&Ms
Sprinkles

Steps:
1. Preheat oven to 350 degrees F. In a 13 x 9 inch baking pan, press the sugar cookie dough until it is completely covering the baking sheet. Bake for 15-20 minutes and let cool completely.

2. In the meantime, melt melting chocolate and then pour evenly over cool sugar cookie, use a spatula. Sprinkle M&Ms and sprinkles on chocolate and let cool. Once chocolate is cool, break cookie bark pieces with your hands and enjoy!

Holiday Pretzel Candy

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Ingredients:
30 Snyders butter cross pretzels
30 Hershey kisses; your choice of flavor
30 M&M candies

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Steps:
1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper or foil and evenly distribute the pretzels. Unwrap the Hershey kisses and put in the center of pretzel.

2. Bake for 4-7 minutes; or until chocolate is slightly melted completed through the center. You can tell if it’s ready by taking a butter knife and pressing down the center. Once candy is melted, immediately place M&M candy in the center and press down lightly. Let candy cool for at least 30 minutes or put in fridge for 20 minutes until candy is hard again.
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