Puddin Cookies Food

SOFT CHOCOLATE PUDDING COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
• Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
• Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
• Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

EASY PUDDING COOKIES

Steps:

• 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. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• 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 bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
• Store in airtight container for up to a week. ENJOY

BUTTER-PECAN PUDDING COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

M&M'S® PUDDING COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

PUDDIN' HEAD GINGERBREAD MEN

Steps:

• Cream butter, brown sugar and pudding mix.
• Add egg and beat well.
• Combine flour, baking soda, ginger and cinnamon; stir into creamed mixture and chill.
• Roll part of chilled dough out on floured surface to 1/8-inch thickness.
• Cut with 4-inch gingerbread man cookie cutter.
• Place on ungreased cookie sheets and bake in 350° oven for 6-8 minutes.
• Remove from cookie sheet to rack and cool.
• Mix powdered sugar, lemonade concentrate and enough water to make of spreading consistency.
• Frost cookies or use pastry tube.
• Decorate with candies if desired.