FIREWORKS PUDDING COOKIES


Hands down, this is my favorite pudding cookie recipe ever. And that’s an hefty endorsement, since I love pudding cookies so much! Fireworks Pudding Cookies – a brown sugar pudding cookie full of red, white, and blue!

Pretty much these cookies are brown sugar pudding cookies. Brown sugar is the only sugar in the cookies, besides what’s in the pudding mix itself. Using all brown sugar in a recipe intensifies and deepens the cookie flavor while leaving them pillowy soft and chewy.



So, pretty much, when you add brown sugar AND pudding mix to a cookie? Softness explosion. If you like a soft cookie that still has some chew, these are for you.

The best part about a pudding cookie recipe is that you can completely change the cookie with one simple substitution. Those Cashew Butterscotch cookies had butterscotch pudding. (Hence the deep color and intense butterscotch flavor!) I chose a simple vanilla pudding for these cookies, so you really taste the brown sugar and vanilla you’d expect from a chocolate chip cookie. But it’s better.

These cookies are easy and come together fast. They do require chilling, but that’s because I love an extra-soft and gooey cookie. I added 4th of July M&Ms and red and blue sprinkles so they look like Fireworks Pudding Cookies! We all know that cookies are perfect for summer parties. They don’t melt or require serving utensils, which makes these the perfect party cookie!

FIREWORKS PUDDING COOKIES

These brown sugar pudding cookies are my new favorite cookie recipe! Soft and chewy, they’re perfect filled with patriotic colors and M&Ms!

INGREDIENTS:

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg
1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all purpose flour
1/4 cup red and blue sprinkles (or any colors)
3/4 cup 4th of July M&Ms (or any color of M&M)

DIRECTIONS:

Note: This dough requires chilling.
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 in sprinkles and M&Ms.
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 30 minutes.

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