Pudding Sparkle Cookies Recipes

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THE BEST PUDDING COOKIES RECIPE



The BEST Pudding Cookies Recipe image

This is the BEST Pudding Cookies recipe! It's an easy cookie recipe, the only one you'll ever need! The cookies are soft and chewy for days! Use your favorite flavor pudding mix and your favorite mix-ins to create your favorite cookie recipe.

Provided by Dorothy Kern

Number Of Ingredients 9

1/2 cup unsalted butter (softened)
3/4 cup brown sugar (packed)
1 teaspoon vanilla extract
1 egg
1 3.4 ounce box Instant Vanilla Pudding Mix (or any flavor)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all purpose flour
1 1/2 cups chocolate chips (or any candy/chips)

Steps:

  • 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 chocolate chips or other mix-ins.
  • 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 1 hour.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2" apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Nutrition Facts : ServingSize 1 cookie, Calories 143 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 60 mg, Sugar 13 g

PUDDING COOKIES



Pudding Cookies image

Pudding Cookies stay soft and chewy with this delicious recipe! You'll love that these Boyfriend Cookies are packed with ALL THE FLAVOR!

Provided by Aimee Shugarman

Categories     Cookies

Time 22m

Number Of Ingredients 16

1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla extract
2 large eggs
2 1/4 cup all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup peanut butter chips
1/2 cup mini M&M baking candies
1/2 cup mini Reese's baking candies

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

Nutrition Facts : Calories 160 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 114 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SPARKLE COOKIES



Sparkle Cookies image

Wow! Sugar cookies with colored sprinkles in less than half an hour! That's something sweet!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Betty Crocker™ colored sugars

Steps:

  • Heat oven to 375°F.
  • Stir cookie mix, butter and egg in medium bowl until dough forms. Shape dough into 1-inch balls; roll in colored sugars. Place balls 2 inches apart on ungreased cookie sheet.
  • Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 9 g, TransFat 1 g

SPARKLY LEMON COOKIES



Sparkly Lemon Cookies image

A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 9

2 cups unbleached all-purpose flour
1/4 teaspoon coarse salt
1 stick plus 2 1/2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons granulated sugar
3 lemons, zested and juiced (1/3 cup juice)
2 large eggs
1/4 cup whole milk
2 3/4 cups confectioners' sugar, sifted
Coarse sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.
  • Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.
  • In a bowl, whisk together confectioners' sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

CHOCOLATE SPARKLE COOKIES



Chocolate Sparkle Cookies image

This recipe is from the executive pastry chef, Thomas Haas, of the Senses Bakery in Vancouver. The Vancouver Sun proclaimed it "the best cookie in the world." I just baked it this morning and had it with my morning coffee...it's like heaven...tastes like a baked truffle! Cooking time is chilling time.

Provided by Grace Lynn

Categories     Dessert

Time 9h

Yield 36 cookies

Number Of Ingredients 6

1/2 lb semisweet chocolate or 1/2 lb bittersweet chocolate (I used Valrhona 70% cocoa)
3 tablespoons butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds or 3/4 cup almond meal
powdered sugar, for garnish

Steps:

  • Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
  • Remove from the heat.
  • Cut the butter into a few pieces and mix into the chocolate until melted.
  • Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
  • Fold in the chocolate-butter mixture.
  • Gently add the ground almonds.
  • Cover and refrigerate overnight.
  • Heat the oven to 325 degrees.
  • Line a baking sheet with parchment paper.
  • Use a cookie scoop to form the dough into 1-inch balls.
  • Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
  • Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
  • When slightly cool, lightly dust the cookies with powdered sugar.

Nutrition Facts : Calories 62.7, Fat 5.5, SaturatedFat 2.8, Cholesterol 14.3, Sodium 12.2, Carbohydrate 4.1, Fiber 1.3, Sugar 2, Protein 1.6

PUDDING COOKIES II



Pudding Cookies II image

Old fashioned pudding cookies. Change the flavor of the pudding for a different variety. Try using pistachio pudding and knead gently and pat out onto a lightly floured surface and cut out bake and then decorate to your liking. Enjoy!

Provided by CLIPSET

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 6

2 large eggs eggs
2 cups baking mix
½ cup milk
⅓ cup vegetable oil
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Combine the eggs and baking mix. Mix in the milk and oil. Stir in the pudding and the chocolate chips.
  • Drop by teaspoonfuls onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 12 g, Cholesterol 8 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 159.8 mg, Sugar 7.2 g

PUDDING SUGAR COOKIES



Pudding Sugar Cookies image

Make and share this Pudding Sugar Cookies recipe from Food.com.

Provided by Metlantis

Categories     Dessert

Time 32m

Yield 7 Dozen, 72 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 teaspoon vanilla extract
1 cup vegetable oil
1 (3 1/2 ounce) package instant lemon pudding mix
1 cup sugar
4 cups flour
1 cup confectioners' sugar
1 teaspoon cream of tartar
2 eggs
1 teaspoon baking soda

Steps:

  • In a large mixing bowl, cream the butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix.
  • Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture.
  • Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Flatten with bottom of a glass dipped in table sugar.
  • Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 99.2, Fat 5.8, SaturatedFat 2.1, Cholesterol 12.7, Sodium 55.6, Carbohydrate 11.1, Fiber 0.2, Sugar 4.5, Protein 0.9

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