Cookie Recipe Using Instant Pudding

Steps: In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

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DIRECTIONS. Cream butter and sugar, add egg and instant pudding. Beat well, add sifted flour and baking powder. Roll into small balls, flatten with fork on a cold greased tray. Bake 180°C …

1. Cream butter and sugar, add egg and instant pudding.
2. Beat well, add sifted flour and baking powder.
3. Roll into small balls, flatten with fork on a cold greased tray.
4. Bake 180°C degrees for 15-20 minutes.

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The Best Pudding Cookies Recipe. Obsessed with finding the perfect soft and gooey chocolate chip cookie? Here you go. Using instant vanilla pudding mix turns this cookie into a chewy chocolate chip dream. Raspberry Vanilla Jello Salad. Mix raspberries with vanilla pudding, vanilla yogurt and Cool Whip for a smooth, cool treat. Get the recipe here.

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Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until creamy. Then beat in eggs. Gradually add flour, soda, chips and nuts. Batter will be stiff. Drop by teaspoonful, about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen. For chocolate chip cookies, use chocolate flavor

Rating: 5/5(34)

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Preheat the oven to 375 degrees F. Line a couple of baking sheets with parchment paper. In a large mixing bowl, beat the butter until creamy. Add both sugars and beat until …

Reviews: 9
Servings: 44
Cuisine: American
Category: Dessert
1. Preheat the oven to 375 degrees F. Line a couple of baking sheets with parchment paper.
2. In a large mixing bowl, beat the butter until creamy. Add both sugars and beat until creamy. Beat in the pudding and vanilla (if using), then add the eggs and beat just until blended.
3. In a separate bowl, mix together the flour, soda and salt. Stir flour mixture into the butter mixture until blended. Stir in the oats.
4. Using a tablespoon, scoop up dough and roll into balls. Arrange the balls about 2 1/2 inches apart on baking sheets. Press tops down slightly.

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Pudding cookies have pudding mix inside them. You use a small (3.4 ounce) box of INSTANT pudding in the cookie batter. Don’t make the pudding, just throw the powder in when you’re making the dough. The pudding mix keeps them soft while it adds a ton of flavor. I use ONLY brown sugar in these cookies.

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Instructions Checklist. Step 1. Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional). Advertisement. Step 2. Place teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes or until toothpick comes clean.

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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

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In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined. Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended. Fold in mix-ins. Drop by cookie scoop onto baking sheet and …

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Using instant vanilla pudding mix turns this cookie into a chewy chocolate chip dream. Get the recipe here. 3. Raspberry Vanilla Jello Salad. Butter With a Side of Bread. Mix raspberries with vanilla pudding, vanilla yogurt and Cool Whip for a …

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Step 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by …

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All cool recipes and cooking guide for Cookie Recipe Using Instant Pudding are provided here for you to discover and enjoy. Healthy Menu. Healthy Bbq Chicken Salad Healthy Grilled Chicken Bowls Is Blue Hake Healthy

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Instant pudding and heavy cream mixed, chilled, then mixed again form a light, fluffy, indulgent pudding that you can use as cake frosting, fruit dip, pie filling, or simply savor it by the spoonful. A box of pudding mousse will stay good in the fridge for up to 2 weeks if you can keep from eating it all before then.

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The ingredients for this recipe are pretty basic. Ones you’ll find in every chocolate chip cookie recipe, with the exception of instant vanilla pudding mix (which really brings the softness of the cookies to a whole different level). Naturally, it also adds more vanilla flavor (but not too powerful), which is always a good thing.

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Adding instant pudding to your cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft. Make sure you’re using instant pudding, not “cook and serve”. The coagulants in the “cook and serve” are different than the instant, containing a large amount of cornstarch.

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Directions. In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.

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Step 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by …

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