Pudding Cookie Split Recipes

THE BEST PUDDING COOKIES RECIPE

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.

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

VANILLA-COOKIE PUDDING

Steps:

• Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.
• Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
• Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

PUDDING COOKIE SPLIT

Steps:

• Spoon pudding into 2 small bowls.
• Insert bananas in pudding.
• Top with COOL WHIP and cookie crumbs. Serve immediately.

BANANA SPLIT PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let set for two minutes or until soft-set. Add the banana, strawberries and pineapple., Transfer to a large serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with additional strawberries and bananas if desired.