My husband and I are back in the full swing of teacher work days with only a few days left until students return back to school! As strange as it sounds, as my schedule is even more full this time of year, I find myself baking a lot more during the school year for all sorts of parties, get-togethers, afternoon snacks, etc. I decided to get ahead last week when I had a little extra time, by mixing up some of our favorite cookie recipes, rolling the dough into balls, and freezing them in Ziploc bags; perfect for after school snacks and last minute desserts to take along!
There is nothing quite like the smell and warmth of fresh homemade M&M Chocolate Chop Pudding Cookies on a whim and now we have a freezer full for last minute guests, hungry kids, my husband’s volleyball players, and exhausted ‘chocolate craving’ parents! Now my only trick is hiding all of that dangerously delicious cookie dough!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter (softened)
- 3/4 cups brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) packages of vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup Mini M&M candies
1. Preheat the oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and M&M candies. Drop cookies in rounded balls on an ungreased cookie sheet.
3. Bake for 10- 12 minutes in the oven. Edges and tops will be golden brown.
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