These easy Vanilla Pudding Cookies are loaded with two kinds of chocolate chips, M&M’s candies, and sprinkles. The best part about these cookies is that they stay soft for a week…if they last that long.
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Last Sunday I decided to take a break from the craziness and just bake a fun batch of cookies for the kid’s lunches. I used to make pudding cookies all the time, but we haven’t had them in a while. Now I have a feeling these peanut butter pudding cookies need to be next.
I bake best when I can just decide last minute what I want to bake, so I was pretty excited to get in the kitchen and make cookies on a whim.
Into the pantry I went where I found Easter M&M’s that no one has plundered. For the most part our kids know that they need to ask before consuming. Of course, when I’m out of town, everything is fair game. I also grabbed a few random bottles of sprinkles that needed used up.
I figured that these cookies would serve two purposes. 1. Get me away from baking deadlines. 2 Give the kids something different to pack in their lunches.
The only thing I didn’t account for was that they were on spring break all week. There was no need for cookies in lunches. Although my daughter has been munching on one here and there, and I am happy to report that she said they were still soft and delicious a week later.
Gotta love what a pudding mix can do for a cookie!!!
Adding instant pudding to cookie dough adds flavor, but it also adds such a chewy and soft texture. Definitely my favorite kind of cookie!
Another great thing is that you can change out the flavor of the pudding and your mix-ins and create a completely different cookie. Another one of our favorites are these butterscotch pudding cookies. Pretzels and chocolate chips work very well together.
Now that it is a new school week, I should really get back in the kitchen and make some more vanilla pudding cookies. This time they will actually get used in school lunches!
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- 1 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 - 3.4 ounce box instant vanilla pudding
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1 cup Easter M&M's
- 2 Tablespoons spring sprinkles
- Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
- Stir together the pudding, flour, baking soda, and salt. Slowly add that to the butter mixture until everything is mixed in.
- Stir in the chocolate chips, candies, and sprinkles gently. Scoop out 36 even dough balls and gently roll into a ball.
- Place the cookie dough on a baking sheet. Bake at 375 degrees for 10 minutes. Let cool on the cookie sheet for 2 minutes, then remove them and place on a wire rack to cool all the way.
- Tap the top of each cookie with a flat spatula to flatten them out slightly. Store in a tightly sealed container.
Amount Per Serving:Calories: 158 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 119mg Carbohydrates: 19g Fiber: 1g Sugar: 12g Protein: 2g
More fun pudding cookie combinations that our family loves to munch on: