Coconut, Chocolate Chip, Heath Bar Cookie

Funny how my last post was on weight loss and this post is a cookie recipe.  I still bake.  I enjoy tinkering around in the kitchen with recipes and then passing baked goods on to friends/family.  For Father's Day I made cupcakes and Reese Dreams for our dad's to enjoy.  

Strawberry Cheesecake Cupcakes

Butterfinger Cupcakes

 Our grandmas (my husband's and mine) also enjoy their sweets.  The great thing is that they both enjoy the same taste...chocolate, coconut, butterscotch, lemon, etc----Okay, I think our grandmas have a bit of a sweet tooth too. :)  So when I decided to combine some of their favorites into a cookie, THIS is what turned out. 

A Coconut, Chocolate Chip Heath Bar Cookie.

I mean just LOOK at this delicious batter!!

Want the recipe?

 Click the image below.

Enjoy!!

Chocolate Pudding Cookies--with Red Velvet M&Ms

My little Busy Mom Blog is lacking in the blogging department---much like my teaching blog!  YIKES!!   Apparently, naming it a busy mom blog suits me well!!  I can't wait until summer to have more recipes and ideas to share with you! :)

Okay----now--- 

The lovey dovey holiday is over---so that means half price candy right? :)   

Grab you a bag of these little sweet treats.

(Honestly, by themselves--I wasn't a fan---

but they are great in the cookie recipe I'm sharing with you!)

This little bag of M&Ms along with a box of instant pudding and other basic 

cookie ingredients make a YUMMY chocolate cookie.

Now you know I like quick easy recipes.

I don't like to add a lot of unnecessary steps using different bowls.

I want to throw it all in and be done! 

So I did! :)  

I know some like to push their M&Ms on top of the cookie, but who has time for that?

They are meant to be made quickly so they can be eaten!!   :)

I lined my cookie sheets with parchment paper. 

Then I dropped them using a rounded cookie scoop.

There is no right size here--but I do like a nice plump cookie!

Bake them at 350 (325 Convection) for about 8-10 minutes.  They will be a bit soft.

Allow them to cool 2-3 minutes before placing on a cooling rack. (This is one of those unnecessary steps I sometimes skip.  If you're wanting to save on dish time--

cooling them on paper towels works well too!)

Eat and enjoy!! 

 Chocolate Pudding Cookies with Red Velvet M&Ms

1/2 c. butter

1/2 c. sugar

1/2 c. brown sugar

1 egg

1-2 t. vanilla

1 1/2 c. flour

1/2 t. soda

1 small box of instant pudding (any flavor of chocolate will work GREAT)

1/2 bag (or more for your liking) of Red Velvet M&Ms

 Preheat oven to 350.  Line baking sheets with parchment paper.  Mix all ingredients together in the order listed, saving the M&Ms.  Stir in the M&Ms.  Bake 8-10 minutes.  Allow to cool for an addition 3.  Store in an airtight container! :)

*Cookies do freeze well.  I made these for the kiddos and stored them in individual ziplock baggies.  Then they were tossed into their lunch bags when lunches were being made and they were thawed out easily by their lunch time!!

 

White Chocolate Reese Pudding Cookie

So, I've been doing fairly well with this "healthy eating", and I have a few recipes to share with you....BUT....today is not that day.  :)

 You see, once in a while, I have to have a white chocolate Reese.

It's about the only sweet that really tastes good to me anymore---I know, right?

I mean sweets and me used to go together like shoes and socks, peanut butter and jelly, salt and pepper---well, you get the idea.  But these little guys are now my quick go to when I want a little taste, and I'm even trying to get them out of sight out of mind.  SOOO--I thought to myself:

Self (because that's what I call me)--what about trying out a recipe for cookies for the kids?

I called myself BRILLIANT, and set off to fix some cookies.

Allow me to introduce you to this sweet treat.

This is a White Chocolate Reese Cup Cookie, but that's not all--

it's Peanut Butter, and Hershey Kiss Chocolate Drops, and Cheesecake Pudding--

It's a yummy cookie, and the kids are going to love it in their lunches.

Here's a quick glance of the ingredients I used (minus the eggs):

  I guess I told myself if I used sugar free pudding mix, and organic peanut butter all the calories would be deleted. Let's just roll with that idea, shall we? :)

Now I'm all about being a one-bowl mix type of girl, because frankly, the kitchen staff here is lacking.  

***LITTLE RANT:  I feel like the little red hen sometimes.

The mommy asks, "Who will help me fix (insert anything here)"  

"Not I," said the daddy.  "Not I," said the daughter. "Not I," said the son.  

The mommy asks, "Who will help me clean up the mess""

"Not I," said the daddy.  "Not I," said the daughter. "Not I," said the son.  

The mommy asks, "Who wants to try (insert ALMOST anything here)

Well, you know how the story goes! :)

Now this isn't all the time, thank goodness!!

Moving on---as I was saying--I'm all about wanting to use one bowl.

I know some recipes call for you mixing stuff up in separate bowls, but who needs another mess?

I did cut the Reese cups in a bowl--but everything else went into the mixer.

 I do cream and stir together as I add other ingredients, but I really do throw it all in one bowl.

Then fold in your white chocolate reeses and chocolate chips.

 Drop by spoonful onto baking sheets lined with parchment paper.

 Bake at 350 (or if you have convection oven--325) for 9 minutes.

 Then eat!! :)

White Chocolate Reese Cup Pudding Cookies

3/4 c. butter

1/2 c. peanut butter (but I did use organic--you could also use chunky)

3/4. c. brown sugar

1/4 c. sugar (I opted for pure cane sugar)

2 eggs

1 T. vanilla 

2 1/4 c. flour

1 t. baking soda

1/2 t. salt 

 1 small box of pudding mix (vanilla, french vanilla, or cheesecake---I used sugar free cheesecake)

White Chocolate Reese Cups (As many as you'd like--can you ever have too many?--I used about 1/4 to 1/2 bag)

1/2 to 1 bag of  chocolate chips (I used Hershey's mini kisses)

 Preheat oven to 350 (or 325 Convection)  Line baking sheets with parchment paper.

 Unwrap white chocolate cups and cut into small pieces (eat the rest?) Cream butter and peanut butter together.   Add sugars, mix.  Add eggs and vanilla, and mix.

Stir in flour, baking soda, and salt.  Mix in Pudding mix.  Fold in White Reese Cups and chocolate chips.

Drop by rounded spoonful onto baking sheets. Bake for 9 minutes and allow to cool for 2 minutes before transferring to a cooling rack.  Store in airtight container.