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Boyfriend Cookies

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(5.00/5 - 4 votes)






Boyfriend Cookies. Yes, that's right. Why do I call them Boyfriend Cookies? Well...for several reasons,

 1)They're so good, they just MIGHT land you a boyfriend 2) They're sooo good, you might trade your boyfriend for one more cookie :)  3) They're so good, you might just forget you want/need a boyfriend. But also, not to be forgotten 4)If you have a boyfriend, and he doesn't like these, it might be a good indicator that you need to kick him to the curb....because something has just got to be wrong with him!! They are that good :)





OK, seriously, these are so yummy. This was one of my own concoctions. They start with a gooey rich chocolate chip cookie. Then they are filled to the brim with peanut butter chips, white chocolate chips, Reese's pieces and M&M's. There is just enough dough to hold together all the candy. Isn't that really the way it should be! They just have so many fabulous ingredients, how could you go wrong?? You very well may go into a sugar comma with this one. But trust me, its worth it! This is certainly one of those recipes that you should just go ahead and hot glue it to your hiney. Because, as I've said before, that's where it will be residing anyways. Enjoy!

 

Boyfriend Cookies

 

Ingredients





1 cup butter, softened



3/4 cup packed brown sugar



1/4 cup white sugar



1 (3.5 ounce) package instant vanilla pudding mix



2 eggs



1 teaspoon vanilla extract



2 1/4 cups all-purpose flour



1 teaspoon baking soda



2 cups chocolate chips (1 cup milk choc & 1 cup semisweet)



1/2 cup white chocolate chips



1/2 cup peanut butter chips



1/2 cup M&M's



1/2 cup Reese's Pieces



Directions



1.Preheat oven to 375 degrees F (190 degrees C).



2.In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips and remaining candy.



3.Drop by tablespoonfuls onto ungreased baking sheets. I usually use a small spring-loaded cookie scoop. Bake for 10 to 12 minutes or until lightly browned.  Cool on wire racks.
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