|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup softened butter
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 box (4-serving size) Jell-O® vanilla instant pudding
1 teaspoon vanilla
1 cups M & M’s milk chocolate candies
3/4 cup of mixed chocolate chips (white, milk, semi-sweet, dark)
1 cup dried blueberries – diced roughly
Sea salt for sprinkling on top of cookie
*********Note: You can add more or less M & M’s, chocolate chips and blueberries. How much you add of these key ingredients depends on your taste.
Directions: 1. Preheat oven to 340°F. 2. In large bowl, beat butter, vanilla, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, just until smooth. On low speed, gradually beat flour, baking soda, salt and dried blueberries and mixed chocolate chips into butter mixture until well blended. Stir in M & M candies until blended. 3. Using a spoon, dig out some dough and roll in your hands to create a small cookie globe. Put on baking sheet and press down half way, about 2 inches apart, onto cookie sheets. If you got extra M & M’s, you can press them into the cookie dough. I then added a small sprinkle of sea salt on the top. 4. Bake 15 minutes or until light brown on the bottom of the cookie. Cool 5 minutes; remove from cookie sheets to cooling area Cool completely, about 15 minutes. Store in airtight container at room temperature.