Perfect M&M Cookies

Perfect M & M Cookies:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1/2 tsp vanilla extract

1 1/2 cups flour

3 tbsp instant vanilla pudding mix

1/2 tsp baking soda

1/2 tsp salt
1-2 tbsp water

3/4 cup chocolate chips

3/4 cup mini M&M's

Preheat oven to 350 degrees F.

In a large mixing bowl cream your butter and sugars until well combined. Add egg and vanilla extract mixing to combine. Add flour, pudding mix, baking soda and salt, stirring to combine.I usually add 1-2 tbsp of water when adding the flour; the cookies seem to hold better then. Add chocolate chips and M&M's last stirring just to combine.

With a cookie scoop place dough about an inch apart. Flatten lightly. Bake @ 350 for 10-12 minutes or until lightly browned. Cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Melt In Your Mouth "Clean" Unbaked Cookies

Melt In Your Mouth "Clean" Unbaked Cookies:

1 cup natural peanut butter

3/4 cup honey

1/2 cup coconut oil

6 tbsp cocoa

1 tsp vanilla OR 1/2 tsp vanilla +1/2 tsp almond extract

2 cups quick oats

1/4 cup unsweetened coconut

Combine first 4 ingredients in a sauce pan and warm gently on stove top. This just needs to warm until the ingredients melt. Whisk to combine ingredients.  

Remove from heat. Add remaining ingredients and stir well.

Drop by spoonful onto a wax paper or parchment paper lined cookie sheet. Cool in refrigerator or freezer.

These can also be made as squares and cut after being chilled. This is what I usually do because it saves time. I like to cut them into rectangles the size of a granola bar and wrap them individually with saran wrap.

* these can be made with regular peanut butter but that would mean they wouldn't be sugar free. 

** these need to be stored in a refrigerator or freezer as they melt quickly at room temperature.