M&M Peanut Butter Pudding Cookies

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 3/4 cup Chocolate chips
  • 2 cups Flour
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract
  • 1/2 cup White chocolate chips

• Dairy

  • 1 cup Butter

• Desserts

  • 1 cup Peanut butter m&m candies
  • 1 small box Vanilla pudding, instant

Found on insidebrucrewlife.com

Description

Directions

• In a large mixing bowl, beat the butter and sugars until creamy. Add the peanut butter, vanilla, and eggs and beat again. Sift together the pudding mix, salt, baking soda, and flour. Slowly add to the butter mixture. Stir in the chocolate chips and M&Ms by hand.
• Chill the dough for at least 30 minutes. Roll the dough into 1 1/2 balls. Bake at 350* for 9-10 minutes. Cool on the pan for 2 minutes before removing to parchment on the counter. Cool completely. Store in a sealed container for 4-5 days. Makes 48 cookies, depending on the size of your dough balls.
• In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat again.
• Combine the oats, flour, baking soda, cinnamon, salt, and pudding mix. Slowly mix into the butter mixture until thoroughly combined. Do not over mix. Stir in the chips and pretzels by hand.
• Drop by small spoonfuls onto a baking sheet. Bake at 375* for 8-10 minutes. Cool on a wire rack. Store in a sealed container.
• Preheat oven to 350* Cream the shortening and peanut butter until creamy. Add both sugars, baking powder, and baking soda and mix until light and fluffy. Beat in the egg, milk, and vanilla. Slowly add the flour until all incorporated.
• Shape the dough into 28 small balls. Flatten with the palm of your hand. Take two flattened ball and form it around the unwrapped snickers square. Completely cover all the chocolate so it doesn’t melt out when baking.
• Roll the large dough ball in granulated sugar and place on an ungreased baking sheet. Bake 10 – 12 minutes. Let cool on baking sheet for 2 minutes, then remove to a wire rack to cool the rest of the way. Makes 14 cookies.