Saturday, August 17, 2013

Boyfriend Cookies

These have to be the most delicious cookies I have ever made!  I found this recipe on Pinterest. Each month at church, I sign up to bring goodies at our greeting table. Last week I made these and they were gone in (no joke) about 3 minutes! The kids LOVED them and so did all the adults! These are super easy to make. This would be a good one to make for a Christmas Cookie Exchange.

Gluten Free Version - You can make these gluten free if you use a gluten free all purpose flour. I did and they turned are marvelous!  As for the Vanilla Pudding Mix, here is the research I have done:

"Jello is a Kraft company. Any gluten ingredients would be listed on the label. For Example, if the modified food starch was from wheat, it would say "Modified food start from wheat" or "Modified food starch (wheat)."  So if you dont see any wheat, rye, barley or oats, it is safe. Kraft will not hide anything."

But when in doubt, call the company.  These cookies didn’t bother me at all, but you should do additional research if you are still concerned. Also - read the labels on ALL your candy listed below.  I'm not sensitive enough to Gluten to have it effect me when candies are made in the same shop as other wheat products, but others are - so do your research!


  • 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 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 cups chocolate chips (1 cup milk chocolate and 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
  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 tablespoons onto ungreased baking sheets.  I usually use a small spring loaded cookie scoop.  Bake for 10-12 minutes or until lightly browned.  Cool on wire racks.

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