Bisquick Pudding Cookies Recipes

Steps:

• Heat oven to 400°F. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
• Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
• Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.

Steps:

• 1. Combine pudding mix dry and Bisquick. Cut in butter until mixture resembles coarse meal. Stir in egg and milk. Blend well. Drop from teaspoon onto greased baking sheets. Bake at 375^ for 10-12 minutes or until lightly brown. --- Note: Pineapple nut prepare cookies as above using vanilla instant pudding, reducing milk to 1 Tablespoon; add 1/2 c. drained crushed pineapple and 1/2 cup chopped nuts. --- Chocolate peanut cookies Use chocolate instant pudding and add 1/2 cup chopped peanuts. --- Chipper cookies- Use vanilla instant pudding and 1/2 cup chocolate chips. --- Butterscotch peanut- Use butterscotch instant pudding, 1/4 cup peanuts and 1/4 c. butterscotch chips. --- You might want to try some with peanut butter- and coconut. mmmm

Steps:

• 1. Combine the baking mix, sugar and cocoa in a large saucepan, breaking up large clumps of baking mix. It's ok if some clumps remain.
• 2. Gradually add water and milk, stirring constantly.
• 3. Place over medium high heat and cook, stirring constantly, until mixture thickens and comes to a boil.
• 4. Boil and stir for one minute.
• 5. Refrigerate, put plastic wrap directly on surface of pudding while chilling to prevent film from forming.
• 6. Serve garnished with whipped cream and cinnamon if desired.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.