Pudding Cookies

Name: Pudding Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 48 cookies
Ingredients: 1 cup unsalted butter; ¾ cup light brown sugar; ¼ cup granulated sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 ¼ cup all-purpose flour; 1 package; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup milk chocolate chips; 1 cup semi-sweet chocolate chips; ½ cup white chocolate chips; ½ cup peanut butter chips; ½ cup mini M&M baking candies; ½ cup mini Reese's baking candies

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
48 cookies
Calories
160 kcal
Course
Baked Goods
Cuisine
American

Pudding Cookies

Nicole Henderson

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Pudding Cookies stay soft and chewy with this delicious recipe! You'll love that these Boyfriend Cookies are packed with ALL THE FLAVOR!

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Ingredients

Servings

1 cup unsalted butter softened
¾ cup light brown sugar packed
¼ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 ¼ cup all-purpose flour
1 package 3.4 oz instant vanilla pudding mix
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt

Mix ins

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
½ cup peanut butter chips
½ cup mini M&M baking candies
½ cup mini Reese's baking candies

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat softened butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
Fold in mix-ins.
Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
Store in airtight container for up to a week. ENJOY

Equipments used:

Notes

Make sure when you’re out shopping you purchase INSTANT pudding mix. DO NOT buy the cook and serve or you will get different results.
You can also freeze the cooked and cooled cookies. Just slide into a ziploc freezer bag or airtight container. Thaw at room temperature overnight. ENJOY.
Use a cookie dough scoop to portion the dough onto the baking sheet. This helps keep all the cookies roughly the same size and shape, which means they’ll all finish baking at the same time.
Let the cookies cool on the pan for a few minutes. During this time, they’re not actually cooling—they’re continuing to bake from the residual heat on the pans! This helps them set, but remain soft and chewy.
Soften the butter before you start. This makes it much easier for the butter to incorporate into the other ingredients, and it also keeps it from sticking to your beaters!
See blog post or more recipe tips and tricks.

Nutrition Information

Show Details

Calories 160kcal (8%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 20mg (7%) Sodium 114mg (5%) Fiber 1g (4%) Sugar 14g (28%)