Thursday, May 09, 2013

M&M Pudding Cookies

OK so basically what I've learned is that this Pinterest trend of "pudding cookies" is the best thing ever. Cookies made with pudding mix are soft, fluffy, delicious, and they stay that way for like a week without even freezing them. It's amazing. This is a basic recipe for cookies, and then add whatever you want to them to make it delicious. This week I made them with some M&Ms for Cookie Monday. Nothing exciting, but a delicious little treat. I'm going to keep this recipe around because it'll come in handy whenever I don't know what else to make. PLUS: this recipe makes exactly how many cookies I need to make each week. Best all-around.


Pudding Cookies
Sunday Baker via Pinterest

4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs, room temperature
2 teaspoons vanilla extract
4 cups add-ins (chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

1. Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.

2. Finally, add the "fillers."

3. Scoop or roll dough into 1" balls so the cookies are all uniform in size and bake evenly.

4. Line your cookie sheets with parchment paper and bake for 8-12 minutes or until golden.

Yield: 8 dozen

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