Thursday, February 9, 2012

Sunday Baker

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Pudding Cookies

I always use this recipe when making chocolate chip cookies because they turn out every single time for me. The cookies stay chewy and thick and the best part is that you can basically add anything you want to them.This makes about 8 dozen:

Pudding Cookies
4 1/2 c. all-purpose flour
2 t. baking soda
1-1/2 c butter (3 sticks) softened
1-1/2 c. brown sugar, packed
1/2 c. white sugar
2 (3.4 oz.) pkgs. instant vanilla pudding
4 eggs, room temp
2 t. vanilla extract
4 c. of add-ins
( like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

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.
Finally, add the "fillers". This time I split the dough in half and used chopped up snickers bars in one:

And a combination of butterscotch and chocolate chips in the other:

I use my small melon ball scoop to make 1 " balls so the cookies are all uniform in size and bake evenly. When using the snickers, make sure you smooth the balls or the snickers part will ooze all over your pan.
Line your cookie sheets with parchment paper and bake for 8-12 minutes or until golden. I like mine slightly underdone, just a tiny bit golden.

These are just the perfect size and keep so nice all week long, if they last that long! I store them in ice cream gallon containers. So good!

Sunday Baker


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