I’m wrapping up the #Choctoberfest fun today with more cookies!!
These ones are brought to you by #Choctoberfest sponsor Imperial Sugar!
Imperial Sugar has been producing high quality pure cane sugar since 1843. Depending where you live, you may find Imperial Sugar under the Imperial Sugar brand or Dixie Crystals. Imperial Sugar started in Texas, but eventually expanded to include several sites throughout the Southeast.
Plus their website includes a ton of awesome recipes to try!
On to today’s cookies!
I was shopping recently, and I came across a bunch of seasonal M&Ms, including S’mores flavor!
I was pretty skeptical, but couldn’t resist the allure of S’mores, so I decided to give them a whirl. Well, they left a bit to be desired, so I decided to give the s’mores flavors a boost – in cookie form! Umm…again and again and again (hello, my name Amy & I’ m a S’mores addict…)
Typically, I go with the chocolatier, the better. However, I went down to my pantry to find my chocolate pudding and alas, the cupboard was bare. So I had to improvise with a vanilla/graham cracker base instead.
And they were fantastic! Honestly, I just can’t get enough s’mores. The kids were all over these too, but then, they’re pretty much always happy with cookies!
S’mores M&M Cookies
1 cup (2 sticks) butter, softened
½ cup brown sugar
½ cup white sugar
1 (3.4 oz) box instant vanilla pudding
1 tsp vanilla
1 tsp baking soda
½ tsp salt
2 cups flour
½ cup graham cracker crumbs
½ cup mini mallow bits
½ cup mini chocolate chips
¾ cup S’mores M&Ms or Crispy M&Ms
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicon mats.
Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the baking soda, salt, and flour.
Use a large spoon to stir in the graham cracker crumbs, M&Ms, mini mallow bits, and chocolate chips.
Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.
Bake the cookies for 10-12 minutes or until lightly browned. Cool on wire racks and store in a tightly sealed container.
Makes about 36 cookies
I use pudding in my chocolate chip cookies ALL.THE.TIME. 'cause we likes 'em soft & chewy around here! I never thought of adding all those little extras, though -- I'll have to give your recipe a try.ReplyDelete