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Pudding Cookies I

Pudding Cookies I

Russell Wright

Russell Wright

I got this recipe from my aunt. It is a quick and easy cookie recipe using pudding--pick any flavor you like!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
  2. Place teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes or until toothpick comes clean.
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Reviews

RUSSDWRIGHT
37

RUSSDWRIGHT

8/11/2003

This is Russell Wright, the original poster of this recipe. Just thought I would state a few things: * If you use a large box of pudding, double everything else in the recipe. * You can also use chips (choc., PB, butterscotch, etc.), coconut, or other things instead of walnuts as needed. * Please post what results you have had with various pudding flavors. For example, in my experience, lemon has had the best results.

Chelly
21

Chelly

7/3/2007

The first batch I tried came out crumbly so the next batch I used unsweetened applesauce for the oil and used sugar-free instant pudding and added 1/3 cup brown sugar and they came out very moist and light. Also, they only have a trace of fat and sugar in them. I tried butterscotch pudding with a handfull of mini chocolate chips and they were good. Next time I will try the chocolate pudding. Thanks for the receipe - I love pudding & cookies-great combination!

ilstu99
18

ilstu99

1/31/2008

This is the kind of recipe I was looking for tonight! I doubled the basic ingredients, but I used vanilla pudding. To that I added: 1 tbsp vanilla, 2 tbsp lemon juice, the zest of one orange, and 1/2 cup of brown sugar. Oh, and I used the "add water only" pancake mix, rather than the "add milk & eggs" kind. The didn't spread hardly at all, and were very soft. We'll see how they are tomorrow, but tonight they were excellent! I almost forgot - even though I doubled the recipe, and added extra stuff, I only came out with 30, small-medium cookies.

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