I’ve often heard of people putting pudding mix in cookies, but I’ve never done it myself. I’m not usually a big impulse shopper, but a few weeks ago while I was grocery shopping, a holiday Jello display did me in. I love all things holiday themed, and I immediately threw a box each of gingerbread and peppermint pudding into my cart.
The boxes of pudding mix went into my pantry for future use, and only a few days later I stumbled upon this recipe for Gingerbread Pudding Cookies. Soft and fluffy (thanks to pudding mix) gingerbread cookies filled with white chocolate and cinnamon chips? I was sold!
Day 2: Gingerbread Pudding Cookies
(from Chef In Training)
- 1/2 cup butter, softened
- 1/4 cup plain yogurt
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 box instant gingerbread pudding mix
- 1/4 tsp salt
- 1 tsp baking soda
- 2 1/4 cups flour
- 3/4 cup cinnamon chips
- 3/4 cup white chocolate chips
Preheat the oven to 350 degrees.
Using an electric mixer, cream together butter, yogurt and sugars until fluffy. Add vanilla and eggs and beat until blended. In a large bowl, combine pudding mix, salt, baking soda and flour. Slowly add the flour mixture to the butter mixture, and beat until well mixed. Fold in cinnamon chips and white chocolate chips. Scoop tablespoons of dough onto a parchment or silpat lined baking sheet. (I like to use a cookie scoop to make them look pretty, but it’s not necessary.)
Bake about 10 minutes, until cookies are just barely browned. Transfer to a wire rack to cool.
The cookies came out great and are waaay too addictive. Luckily I’ve managed to give most of them away… which means… time to bake again!