2 tsp. baking soda
1 (3.4-3.56 oz) box of pumpkin spice pudding mix (dry)
1 1/2 stick of butter, softened
1/2 Cups granulated sugar
1 Cup brown sugar
2 large eggs at room temperature
2 tsp. vanilla extract
1 tbsp. honey
1 1/2 Cups of chocolate chocolate chunks (around one 11.5oz bag of Gheridelli chocolate chips)
- Preheat oven to 350 F while preparing ingredients.
- First bowl, size medium whisk
- Flour
- Baking soda
- pumpkin spice pudding
- Set aside.
- In second bowl, size large cream together (use a mixer)
- Granulated sugar
- Brown sugar
- Softened butter
- For about 5 minutes, until fluffy.
- Then add an egg.
- Mix.
- Add the next egg.
- Then the vanilla extract
- Honey
- Slowly combine the first bowl’s contents into the second.
- Finally, add in the chocolate.
- If dough is sticky, add in 1/4 cup flour.
- Line one or two lined baking sheets with aluminum foil, a baking mat, or whatever you usually use when you bake cookies.
- Scoop out 1 1/2-2 inch cookie dough balls.
- Or use an overfull tablespoon.
- Space the cookies about 2 inches apart.
- If you made them into little balls, press the balls with you hands so they flatten out.
- Of course, if you used the overfull tablespoon, they’ll already be flat.
- Cook for 8-10 minutes.
- Let cool for 5 before moving to a cooling rack.
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2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb white chocolate (around 1 1/2 bags of of Ghirardelli white chocolate chips using an 11.5oz bag)
Optional – 1/4 cup mini chocolate chips to sprinkle on top
- Line 2 baking sheets with parchment paper, set aside.
- Mix cereal and marshmallows in a large bowl. Set aside.
- Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too.
- Once the white chocolate is melted, pour it over the cereal mixture and stir until mixed
- Drop using a tablespoon onto the lined pans.
- Sprinkle with mini chocolate chips, if desired.
- Place in refrigerators until chocolate is set.
Store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.
If you like macadamia nuts, you can also add a handful to this the recipe. It tastes amazing!