Very Vanilla Pudding Cookies

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Very Vanilla Pudding Cookies: Sweet Bella Roos #vanilla #cookies

These very vanilla pudding cookies might be the best cookies I’ve ever made.  They might be the best cookies I’ve ever eaten… and I’ve eaten my fair share of cookies.  And maybe yours.

These cookies are light and fluffy, with a perfect vanilla flavor.  I love it when I can’t decide if a cookie tastes better hot from the oven or on the second day.  When still warm they tasted like the cookie form of vanilla pudding.  I prefer my vanilla pudding warm like the way my mom used to make it when I was a kid.

Once upon a time I wanted to make vanilla pudding all by myself.  That’s when I learned the very valuable lesson that you have to follow a recipe, and that it really does make a difference what order the ingredients go in.  Read: don’t add eggs to a warm mixture… unless you want scrambled eggs in your pudding.  I’ll never forget that.

Very Vanilla Pudding Cookies: Sweet Bella Roos #vanilla #cookies

Very Vanilla Pudding Cookies
 
Prep time
Cook time
Total time
 
Delicious cookie full of vanilla flavor!
Author:
Ingredients
  • 1½ cup flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ¾ cup butter
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 small pkg instant vanilla pudding
Instructions
  1. Beat butter and sugar until fluffy; gently beat in eggs.
  2. Mix flour, salt, baking powder, and vanilla pudding mix in a separate bowl.
  3. Gradually add the dry ingredients into the wet.
  4. Stir in vanilla.
  5. Bake at 350 degrees for 9-10 minutes.

 

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Comments

  1. Leslie says

    May I ask a dumb question? Is it instant pudding that is intended for this recipe or the cook & serve type? Thanks!!

    • says

      Leslie- I wondered that too when I started making pudding cookies! I use the instant pudding in my recipes. (And since I tried it, I haven’t gone back to making them without!)

  2. says

    What a delight to find your blog via Kitchen Meets Girl! Your cookies look fabulously d’lish and I will definitely be making a batch soon! YUM :-)

  3. Carly says

    Hi there! Beautiful pictures and I’m so excited to try this recipe! Question for you- how many cookies doe this recipe yield? I would like to make them for our potluck at work next week and wanna make sure I bake enough!

  4. says

    Emily!!! These look so so good! I am in love with pudding cookies right now – cannot wait to make these :) Stopping in from Two Cup Tuesday – pinned to share.

  5. says

    I literally JUST made these while my Husband was cooking dinner… HOLY COW. I used the no fat no sugar vanilla pudding. They’re like a giant clouds of awesomeness that melt in your mouth. My kids LOVE them too. Thanks for this awesome recipe!

  6. Ali says

    This may be a dumb question, but with the vanilla pudding..do you make the vanilla pudding like the directions on the package? Or you use the powder in the recipe?

  7. says

    WOW! These look gorgeous and sound wondermous. I am definitely a Cookie Monster and will have to be trying these! Thanks so much for sharing at Weekend Potluck. We’d love it if you’d link back to our party within your post (it makes you eligible for being featured=) Let me know if you need help doing that. Please come back soon.
    The Better Baker recently posted…Best TBB’s Recipes of 2013!!My Profile

    • says

      Hi Sasha, the dough will be a little wet/sticky- it helps to use a cookie scoop, but you can also try to add a little more flour. Or maybe let it chill in the fridge for just a bit. Hope that helps!

  8. Love+Joy=Me says

    The cookies are delicious! I substituted Greek yogurt for the butter (because I was out) and they came out equally splendid. Thanks for such a quick and easy recipe for our family. These are a big hit at our home!

  9. Jennifer says

    These are absolutely divine!!! I was about 1/4 tsp short of vanilla so I just added what I had. Glad I didn’t have enough because in my opinion these have the perfect amount of vanilla flavor with 1 3/4 tsp vanilla. I also refrigerated the dough about 3 hours before baking. Kept the dough chilled before each batch went in the oven. They turned out lovely. Thanks for the recipe!

  10. laura says

    Have you tried it with different flavors of pudding? I’m thinking chocolate or lemon. I assume it doesn’t matter. Excited to try these!

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