Reese's Peanut Butter Chocolate Pudding Cookies

These cookies are hands down one of the best cookies I've ever baked.  Seriously.  I made them as part of a care package for the husband for his drive to TX.  The little one and I didn't move here until 3 weeks after he did, so I made sure to send him with lots of things that let him know how much we loved him and would miss him.  Of course, fresh baked sweets had to be a part of that package.  I also sent some of these in a package for him to bring to work on his first day.  I hoped it would help things start off on the right foot.  

The cookies were not only a big hit with hubs but they were gone at work within an hour. Mission Accomplished! The peanut butter paired with the crunch of the candy and added sweetness of the chocolate and peanut butter chips made for an amazing cookie recipe.  My mom and I had our fair share after they came out of the oven, expressing our love after every bite.  I guarantee you will be the talk of the town if you take these cookies to your next get together.  Or... if you're already thinking about holiday cookie exchanges (like me) these would be a hit! Enjoy!

Reese's Peanut Butter Chocolate Pudding Cookies 

Adapted from For the Love of Food 

Ingredients:

Makes 70-80 cookies!

2 1/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (3.4 ounce) box instant vanilla pudding

3/4 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup milk chocolate chips

1 cup Reese's Pieces candy

1 cup peanut butter chips

*the original recipe calls for honey, I didn't have any at home so I didn't add it.  I didn't feel like anything was missing*

Directions:

1. Preheat the oven to 350°F.
2.  Line 2 cookie sheets with parchment paper or a Silpat.
3. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
5.  Add eggs, scraping down the sides of the bowl as needed.
6.  Add vanilla extract and honey and beat until combined. 
7. Reduce speed to low and add flour mixture, beat to combine. 
8. Add chocolate chips, Reeses pieces and peanut butter chips and mix until incorporated. 
9. Roll a tablespoon or so of dough into a 1inch ball between your palms and then place it on the prepared baking sheet.
10.  Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12-16 cookies on each sheet). 
11. Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
12. Bake 10 minutes. 
13. Remove from oven, let cool for a couple minutes and enjoy!

Fruity Pebbles Cookies

How can you see this picture and not want to make these cookies? 

That is what I thought when I came across this recipe on Pinterest.  

These cookies were not only fun but pretty darn tasty!

The crunch was a little different at first but as soon as I got the burst of flavor, I was sold.  

I'm not going to admit how many I ate, but I had way more than I should have! 

I can't wait for my little one to be big enough to bake with me, I know she would enjoy making these cookies.  

Enjoy! 

And if you need something to make with the remaining fruity pebbles, check these out! 

Fruity Pebbles Cookies

Courtesy of Crazy for Crust 

*I omitted white chocolate chips from the original recipe*

Ingredients

1 (3.4 oz) package instant vanilla pudding mix
1  ½ sticks of butter (1+1/2)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2 cups Fruity Pebbles cereal
2-1/4 cups flour

Instructions

1. Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
2. Whisk together baking soda and flour and set aside.
3. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
4. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool

See what other cookie recipes I'm pinning here! 

               Follow Leah @ Leah with Love's board Cookies on Pinterest.    

*Affiliate link used in this post.

Peanut Butter Oatmeal White Chocolate Cookies

This past week we had some friends over for dinner.  I had intentions of going to the store the day of to grab something to make for dessert but it rained all day.  Trying to go to the store with a baby in the rain just doesn't mix.  So I searched for a quick cookie recipe that I could make with ingredients I had at home.  Thankfully peanut butter was BOGO the week before and I had enough for this recipe.  

Results: By now you should know that I am all about quick recipes.  Especially now since my baby girl is on the move and I don't have much time in the kitchen unless she's eating.  I was able to get these made during an hour nap.  The batter took no time and I decided to make the cookies with my medium sized scoop, so the recipe yielded about 26 cookies for me.  The cookies didn't have an overwhelming oatmeal taste and the perfect amount of peanut butter.  I decided to add white chocolate chips to mix in and added just over a half of a cup. Enjoy! 

Peanut Butter Oatmeal White Chocolate Cookies 

Courtesy of Averie Cooks

Ingredients:

1/2 c butter

1/3 c peanut butter

1 c brown sugar

1/2 c white sugar

1 egg + 1 yolk

2 tsp vanilla extract

1 1/4 c all-purpose flour

1 c old fashioned whole oats

1/2 tsp baking soda

3/4 c white chocolate chips

1/2 c peanut butter chips (or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.)

Directions:

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Power on for 30 seconds, take out, stir.  Repeat.  Should take no more than about 90 seconds.

Add the brown & white sugar to the melted butter & peanut butter mixture and stir.  Set this is the freezer for a couple minutes.

Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture.  We don’t want scrambled eggs here), add the vanilla extract, and stir.

Then add the flour, oats, baking soda and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.

Finally, add the white chocolate chips and peanut butter chips and stir.

Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart.  They spread but not tons.

Bake at 325F for approximately 10-12 minutes.  (I like very underdone and soft cookies so I baked for 10 minutes)  The cookies will look pretty raw even at 12 minutes and that’s ok.  Take them out and let the sit and cool well before eating.

Yields: 22 to 24 cookies

Strawberries & Cream Pudding Cookies

I'm always looking for new cookie recipes to try.  

I chose these because of the strawberry jello. 

I thought these would be perfect for spring. 

And they were. 

Fresh and fruity with the perfect amount of chocolate.  

Enjoy!

Strawberries & Cream Pudding Cookies

Courtesy of Lil Luna

INGREDIENTS 

1 cup softened butter

2 packages of strawberry jello (2 tbs)

2 eggs

1 cup sugar

1 tsp vanilla

1 package of white chocolate pudding

2 1/2 cups of flour

1 tsp baking soda

1/2 tsp salt

1 bag white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350.
2. Cream butter, sugar and jello together. Add eggs and vanilla and mix well.
3. In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add to butter mixture. Mix well. Add vanilla. 
4. Stir in white chocolate chips.
5. Spoon onto a greased baking sheet. Bake for 9-11 minutes. ENJOY!

Cookies & Cream Cookies

I made these bad boys a week or so ago.  I had pinned the recipe a while back and finally remembered to get the candy bars while at Target. I also just so happened to have Oreos in the pantry.  Since these are titled cookies and cream cookies, I couldn't not add them! 

Results: White chocolate paired with the crunch of Oreos in a bite sized cookie....unbelievable. 

If you make these, I would plan on bringing them somewhere to share with others. 

Otherwise, you will end up eating them and won't be able to stop.

 I was thankful when hubs brought these to work and for them out of the house. 

Enjoy!

Cookies & Cream Cookies

Adapted from Lil Luna

Ingredients

• 1 cup brown sugar 
• 1 cup sugar
• 1/2 cup butter 
• 1/2 cup oil
• 2 eggs
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. baking powder 
• 1 tsp. vanilla
• 1 tsp. almond extract 
• 3 cups flour
• 1 cup white chocolate chips
• 1 cup smashed oreos
• 1 cup cookies and cream bars chopped

Instructions

1. Preheat oven to 350.
2. Cream butter, oil and sugars. Add eggs and beat until fluffy.
3. Add remaining ingredients.
4. Place on greased cookie sheet and bake for 7-9 minutes.
5. ENJOY!

Lemon Coconut Cake Mix Cookies

I can't pass up a cake mix cookie. They are just so easy to make and oh so delicious.  When I came across this recipe, I knew it would be the perfect cookie to kick of the start of spring.  

Results: Another successful cookie recipe.  I added an extra half of cup of coconut to the batter along with rolling the cookie in it.  Everyone in my family loved this recipe.  Hubs even kept an extra stash for himself. Enjoy! 

Lemon Coconut Cake Mix Cookies 

Courtesy of Eclectic Recipes

INGREDIENTS:

1 package yellow cake mix
1 (3.9 oz) package instant lemon pudding mix
1 egg
1/2 cup milk
1 cup shredded sweetened coconut
1 tablespoon Dixie Crystals powdered sugar

DIRECTIONS:

Heat oven to 350°. Combine cake mix, pudding mix, egg and milk in a large bowl. Mix well to combine. In a separate bowl, combine coconut and sugar. Mix well. Spoon cookie dough by the tablespoon into coconut and roll around. Place cookie on a parchment paper lined cookie sheet.

Continue rolling all cookies. Bake at 350° for 12 minutes, or until coconut has browned and cookie is set. Let cookies cool on cookie sheet 5 minutes before transferring to cooling rack to cool completely.

Rolled Sugar Cookies- Party Favors

A few months ago I volunteered to make favors for one of my best friend's bridal showers.  I've made lots of favors in the past, but thanks to Pinterest, I have wanted to try something new, rolled sugar cookies.  I've attempted these a few times in the past but have completely failed.  This time I was determined.  First, I searched for a well reviews cookie recipe.  Second, I did the same for an icing recipe.  I found both over at All Recipes.com. 

Results: These cookies were a success! They rolled out easily, kept their shape and were pretty darn tasty.  The icing was the cherry on top!  I will be using this recipe again and again and have a feeling this is just the start these cookie favors! There are a lot of recommended changes to the recipe in the reviews section.  I kept everything the same and it was good, just the way it was.  For the icing, I had to add a little extra milk to thin it out to the consistency that worked for me.  

The best rolled sugar cookies

INGREDIENTS:

3/4 cup butter, softened 1 cup white sugar 2 eggs 1/2 teaspoon vanilla extract

2-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven. Cool completely. SUGAR COOKIE ICING: INGREDIENTS: 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring DIRECTIONS: 1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Strawberry Cookies

When planning the menu for my daughter's baptism this past weekend, I went through my pantry to see what I already had.  I always stock up on cake mixes when they are buy one get one free, so I had a large variety of cake mix.  The colors for the baptism celebration were white and pink so I immediately grabbed my box of strawberry cake mix.  From there, I went to Pinterest in search of a recipe. There were a bunch out there. After a little sorting, I decided on this one.  

Results: Easy to make.  Another perfect spring recipe that I will definitely make again. Though next time, I will add the frosting.  I think the frosting would definitely kick these up a notch.  Nonetheless, still a good cookie recipe.  I love that it's not your typical chocolate chip or oatmeal cookie. If you need a great recipe to make for Valentine's Day next week these will surely be a hit.  Enjoy!

Simple Springtime Strawberry Cookies

Courtesy of If It Bakes You Happy

For the Cookies:

 - 1 (18.25-oz) box strawberry cake mix

 - 1 stick butter, softened to room temperature

 - 1 large egg

 - 1 tsp. vanilla extract

For the Frosting:

 - 1 8-oz package 1/3 fat cream cheese, softened to room temperature

 - 1 cup powdered sugar

 - 1 tsp. vanilla extract

 - 2-3 tbsp. Smucker's Simply Fruit Strawberry -OR- any seedless strawberry jam

1. Preheat oven to 325 degrees F. Line two baking sheets with Silpat liners or parchment paper, set aside. 

2. In a medium bowl, combine the cake mix, softened butter, egg, and vanilla until you have a nice cookie-like dough that is well-mixed (see pic above- it will be almost like Play-Doh).

3. Drop rounded tablespoon-fulls of cookie dough onto prepared baking sheets approximately 1-2 inches apart. 

4. Bake for 10-14 minutes or until edges of cookies are just lightly turning brown. Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely. 

5. Repeat steps 3 and 4 with any remaining cookie dough.

6. After your cookies are completely cooled, in the same medium bowl used for your cookie dough (I just wiped mine out to save on dishes), combine the cream cheese, powdered sugar, vanilla, and Smucker's using a hand mixer, mixing until light and fluffy. (If you feel like your frosting is a little too runny, pop it in the refrigerator for 15-20 minutes to firm it up a bit before spreading on your cookies- you want it to be spreadable but not too thin or it will run off the cookie.)

7. Frost each cookie to your heart's desire, using as little or as much frosting as you prefer. (For extra cuteness, you could add some pastel-colored sugar sprinkles or some fresh strawberry pieces, but we were just digging the super simple route this time.)

8. Store any leftover cookies covered in the refrigerator with wax paper in between any layers of cookies to avoid sticking.

*I didn't have a picture with the cookies alone. I didn't make the frosting to go on top because I knew I wanted to pile the cookies on this plate*

Oatmeal Cranberry Chocolate Spice Cookies

Hubby and I are both oatmeal cookie lovers. Therefore I make them a lot.  I'm always in search for different kinds, especially around the holiday season.  For me, oatmeal with some sort of chocolate is the perfect combination.  For hubs, oatmeal and peanut butter is what he loves.  I picked these cookies out for me.  I knew I would love them, not only was there chocolate but also cinnamon. Yum!

 The cookies were delicious. I love them and hubs did as well. The cranberries, chocolate and cinnamon gave a perfect blend of sweet and spice. I used a medium scoop to make them and they took about 12 minutes to bake.  Next time I make them I'll add a little more cinnamon for a little more spice.  Enjoy!

                                                                                                                     

Oatmeal Cranberry Chocolate Spice Cookies

Courtesy of I Am Baker

Ingredients

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp allspice
• 2 eggs
• 1 tsp vanilla
• 3/4 cup shortening
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 1/2 cups whole oats
• 1 1/2 cups dried cranberries
• 1 cup semi-sweet chocolate chips (I used dark chocolate)
• 
  

Instructions:

1. Heat oven to 350 degrees
2. In medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and all spice. In separate large bowl, cream together shortening, brown sugar, and white sugar until fluffy. Add eggs and vanilla. Combine well.
3. Add flour mixture to wet ingredients and stir until just combined. Then add oats, cranberries, and chocolate if you so desire.
4. Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
5. Bake for at least 8 minutes, but most likely will bake for 12.
6. If you chose to not add the chocolate chips directly to the dough, you can melt chips in the microwave and drizzle or dip the cookies after they have cooled.
7. This would also be excellent with white chocolate!

Cherry Chocolate Kisses

I chose these cookies to make for my 2nd annual cookie exchange this year. I didn't put as much time into searching for the perfect cookie this year like I did last year.  I came across this recipe from one of those "The Best Christmas Cookie" pins.  I loved the cherry cookies I made last year, so I decided to stick with them again this year.  Loved the cherry pieces in this cookie but I didn't love my red fingers after chopping them.  There isn't anything I would change about this recipe.  They were delicious and not your typical Christmas cookie. 

Cherry Chocolate Kisses

Courtesy of The Curvy Carrot

Cherry Chocolate Kisses

Servings: approximately 36 cookies

Ingredients

1 cup unsalted butter, softened, but still cool*****very important!

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

Instructions

1. Preheat the oven to 325 degrees.

2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9.  Sprinkle each cookie with a little granulated sugar.

10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.

12.  Transfer the cookies to a wire rack to cool completely.

Christmas Popcorn

This popcorn is the perfect party snack.  

Christmas Popcorn

Ingredients: 

3 bags of popcorn (kettle corn or lightly buttered)

1 bag of white chocolate chips or almond bark 

red and green candy chips for decoration

sprinkles for decoration

Directions:

Pop the popcorn and place it in a large bowl

Melt the chocolate chips or almond bark 

Pour over the popcorn and toss to coat

After it's coated, place a large amount of wax paper on a flat surface

Pour the popcorn on the wax paper to set

This is the time to decorate it how you wish. 

I melted green and red candy chips and poured it over the popcorn and topped with sprinkles 

*I make it the day before serving and store it in an airtight container*

Enjoy!

Easy Lemon Crinkle Cookies

First, I have to say this picture is horrible.  I will be replacing soon, but I had to share this recipe. 

 I know a lot of you are baking away and I definitely think you should add this is cookie to your Christmas cookie list.  I always make a lemon cookie for Christmas.  I like to have a variety of cookies to share.  I'm not a huge lemon fan, but my mom and best friend's dad are.  Mom gave this recipe two thumbs up. This recipe took no time to make and were actually really good.  They were soft and chewy which is how I like my cookies.  Enjoy!

My inspiration for this recipe was my red velvet crinkle cookies. 

Ingredients:                                                                                  Directions:  

• 6 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon cornstarch
• 1 box lemon cake mix
• 2 large eggs
• 1 teaspoon lemon zest

1. Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
3. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
4. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
5. Store in airtight container with wax paper or parchment separating layers.