Here’s another cookie recipe that I made for my treat boxes to give out this Christmas. Who can resist M&M’s and white chocolate chips? I’m not sure if the pudding mix is for added flavor or to make the cookies soft and chewy. Either way, these cookies are a sweet treat. Next Christmas, be sure to put some out for Santa! You can most certainly switch out the M&M’s candy colors to suit other occasions to enjoy these cookies all year long.
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks of butter (1 cup)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 box (4 ounce size) vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup green and red M&M’s
- 1 cup white chocolate chips
- Preheat oven to 350 F degrees.
- In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl.
- Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla.
- On low speed, gradually beat flour mixture into butter mixture until well blended.
- Stir in chocolate candies and white chips until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheets.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Although I like to make scratch recipes, sometimes taking a short cut and making something semi-homemade works best for me. These truffle balls would be fun to make with kids and since I’m a kid at heart, these were great fun for me to make. To be honest, I did not care for the raspberry gummy candies. Next time I will use a different type of candy. But others in my family loved them. So, it’s all a matter of preference. This recipe yields 24 truffles.
- 10 tablespoons butter, melted
- 1 box your favorite chocolate cake mix
- 24 raspberry jelly candies (I used Haribo Black and Red Raspberry Gummies)
- sprinkles for garnish
- Melt butter in the microwave until in liquid form.
- Combine melted butter and chocolate cake mix. Be sure to mix well.
- Spoon a rounded tablespoon of batter into your hand and flatten.
- Place raspberry gummy in the middle of the flattened circle and enclose with chocolate batter.
- Roll into a ball between your hands.
- Roll the chocolate truffle into sprinkles.
- Set onto wax paper.
- Place in refrigerator to allow to firm and dry. Serve after chilling for one hour.
I had planned to make nine different cookies for my Christmas goodie boxes this year. But getting sick right before Christmas ruined my plans. I was able to make four differents cookies but I had to stop there. My ambition was there, but my energy level was exhausted by then. Since I had a ton of extra chocolates not being used now, I decided to try my hand at making a chocolate bark. Surprisingly simple to make and quite tasty to boot.
- 1 1/2 cups dark chocolate chips
- 1/2 cup white chocolate chips
- 1 1/2 teaspoons coconut oil, divided (1 teaspoon and 1/2 teaspoon)
- 1/2 cup dried cranberries
- 1/2 cup pistachios, shelled
- Line a quarter sheet pan with parchment paper and set aside.
- In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.
- Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.
- Spread dark chocolate out on prepared sheet pan.
- Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. (Yeah, I know mine isn’t dragged or pretty. But I was sick!)
- Sprinkle with pistachios and dried cranberries. Chill until hardened. Break into small pieces and serve.