EASY PUDDING COOKIES
Bring together two dessert favorites when you make a batch of Easy Pudding Cookies. Easy Pudding Cookies have "easy" in the name, so you know you'll have a batch of warm, gooey and moist cookies ready in no time!
Provided by My Food and Family
Categories Chocolate Recipes
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
M&M'S® PUDDING COOKIES
We took everyone's favorite M&M's® cookie and added lots of goodies to make them even more tender, sweet and irresistible! This version is a scratch baker's delight, but they're easy enough for anyone-and quick enough that you can whip them up in practically no time at all. But what are the extras that make these cookies extra special? First, our favorite secret weapon for making cookies tender and chewy with just one step: pudding mix. It makes just about any dough a little softer-and in our books, that's a good reason to keep it on hand all the time! Second, red and green M&M's® set the holiday scene, but also add a hit of chocolate and the crunch of the candy coating. And last but not least, for an extra-loaded cookie, we added vanilla baking chips. The combination results in a treat that's familiar, yet extra special in looks and taste.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, 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, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 14 g, TransFat 0 g
CHOCOLATE CHIP PUDDING COOKIES
These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. They are very cake-like in texture.
Provided by Sue Haser
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the flour and baking soda. Set aside.
- Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 119 mg, Sugar 13 g
VANILLA-COOKIE PUDDING
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.
- Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
- Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.
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- Using a stand or electric mixer, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the pudding mix, vanilla and eggs and beat on high for 2-3 minutes.
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.
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- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir chocolate chips or other mix-ins.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 1 hour.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
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Reviews 15Calories 160 per servingCategory Cookies
- In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
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