Pudding Cookies Archives - Family Cookie Recipes

BANANA SPLIT COOKIE CUPS

Nellie — Wed, 22 Oct 2025 19:36:48 +0000

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling:

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15

Cook Time 8

Servings

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

1 ½ sticks butter softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 small 3.4 oz box instant banana cream pudding mix
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups all-purpose flour

Filling:

8 oz Cool Whip thawed
8 oz can crushed pineapple with juice
1 small 3.4 oz box instant vanilla pudding mix

Topping:

Maraschino cherries
½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

Preheat oven to 350°.
In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and mix until well combined.
Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS appeared first on Family Cookie Recipes.

COOKIES AND CREAM COOKIES

Nellie — Wed, 12 Mar 2025 22:40:57 +0000

Cookies and Cream Cookies are made with Oreo pudding mix, crushed Oreo cookies, and white chocolate chips! Soft and chewy cookies that everyone goes crazy over!

Cookies & Cream Cookies are definitely up there in my top 5 favorite cookie recipes. And I make a lot of cookies! I discovered this recipe several years ago (thanks to my sister!) and it has been a favorite of mine ever since! With Oreo pudding mix and crushed Oreo cookies in the dough, these cookies are soft, chewy, and absolutely packed with that delicious cookie and cream flavor.

Our readers absolutely love these cookies too!

Ingredients in Cookies & Cream Cookies

Butter – Make sure the butter is completely softened to room temperature before adding to the cookies. For best results, use real butter.

Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!

Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.

Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.

Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.

Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.

Flour – I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking soda – Leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.

White chocolate chips – The original recipe calls for white chocolate chips, but I often leave them out. It’s totally up to you! They do add a nice flavor and extra texture to the cookies.

Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies!

Tips for making Cookies and Cream Cookies

The full instructions are found in the recipe card below, but here are a few tips to help you make perfect cookies!

Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies! when I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Storing & Freezing Cookies and Cream Cookies

Store cookies in an airtight container at room temperature for up to 4-5 days. They’ve never lasted that long at my house!

You can also freeze these cookies for up to 3 months. Or you can freeze the dough and then bake cookies on demand whenever you have a craving! Place the cookie dough balls in a single layer on a baking sheet, freeze for about an hour, and then place them in an airtight container or Ziplock bag until ready to bake.

Cookies & Cream Cookies Recipe

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!

Course Cookies

Cuisine American

Keyword Cookies and Cream Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup brown sugar
½ cup sugar
4.2 oz Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
1 cup white chocolate chips optional*
15 Oreo cookies coarsely crushed (you want big chunks!)

Instructions

Preheat oven to 350°.
First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the flour and baking soda and continue mixing.
Once the dough is well mixed, you can stir in the white chocolate chips and Oreo cookie chunks with a wooden spoon.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 8-10 minutes.

Video

Notes

*The original recipe called for white chocolate chips. I’m just not a huge fan of white chocolate chips so I usually leave them out, but you can definitely give it a try!

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Place them in an airtight container or freezer bag and freeze for up to 3 months.

Nutrition

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

HOW DO YOU CRUSH OREO COOKIES?

The Oreo cookies should not be crushed too much because you want to make sure to have large chunks of Oreos in the cookies. My favorite way to crush the Oreos is by placing them in a Ziplock bag and then smashing them with a meat mallet or a rolling pin. This method gives you more control over how finely the Oreos are crushed.

You can also use a blender or food processor to crush Oreos but make sure to pulse the Oreos for only a quick second at a time to make sure that you don’t over-blend. This method is wonderful if you want to make fine crumbs for an Oreo crust, but is a little trickier when you want larger pieces of cookie.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

SET IT OUT AT ROOM TEMPERATURE

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

IN THE MICROWAVE

My favorite way to soften butter is in the microwave. It’s definitely fast, so you have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, but if the butter starts to feel soft, don’t do more than a few more seconds.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

You may be lucky enough to have a ‘Soften Butter’ feature on your microwave. My new microwave has this and it works perfectly, but I have to run the cycle twice to get the right temperature.

WHY ARE MY COOKIES AND CREAM COOKIES CRISPY AND HARD?

If your cookies are hard, crunchy, or crispy, you probably baked them too long! Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out!

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done!

How to add pudding to cookies?

We love cookie recipes that have pudding mix in them. No need to make the pudding, you just add the powder to the dough. Cookie recipes that include pudding always help create the soft texture we all love!

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

Can I make the cookie dough in advance?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

More Oreo recipes to try:

Oreo Cookie Bars are packed with Oreos and perfect for making when you are in a hurry and don’t have time to scoop out individual cookies. Oreo No-Bake Cookies are quick, easy, and don’t require turning on the oven!
Want to make your own Oreos? These Homemade Oreo Cookies are much softer than the store-bought version, but even more delicious! You can try Homemade Golden Oreo Cookies if you prefer that variety. Or just make both if you can’t decide!
If you’re in the mood for something simple but unique, you’ve got to try these Bacon Wrapped Oreos. I know it sounds a little crazy, but don’t knock it ’til you’ve tried one!

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!

The post COOKIES AND CREAM COOKIES appeared first on Family Cookie Recipes.

LEMON PIE COOKIES

Jessica — Tue, 11 Mar 2025 20:01:57 +0000

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

These delightful treats offer the perfect balance of tangy lemon filling and buttery cookie crust, satisfying your sweet tooth without the need for plates and forks. These bite-sized desserts capture all the beloved flavors of traditional lemon pie while being much easier to serve at parties, pack in lunches, or enjoy as an on-the-go treat.

Recipe Notes

Just a few things you should know ahead of time:

The lemon flavor in these cookies comes from the lemon pudding mix. You can amp up the lemon flavor by adding 1 TBSP lemon zest to the cookie dough and topping the cookies with additional zest.
The dough can be made ahead and refrigerated for up to 2 days. Just let it sit at room temperature for 15-20 minutes before scooping.
You can skip making the homemade whipped cream and use store bought Whipped Topping if you’d like.

Ingredients in Lemon Pie Cookies

BUTTER: You just need 1 stick, ½ cup salted butter and it needs to be softened. If you know the night before you want to make cookies, just set the cube of butter on the countertop. You can also put the cube in the microwave on defrost for 10-15 seconds.

SUGAR: I added 1 cup brown sugar to the cookie dough to add sweetness. You’ll also add just a small amount of sugar, ½ a tablespoon, to the homemade whipped cream.

EGG: 1 large egg binds the dough beautifully.

VANILLA: You’ll add 1 teaspoon vanilla extract to both the cookie dough and the whipped cream topping

FLOUR & LEAVENING: THe structure of the cookie dough comes from 1 ½ cups flour & 1 teaspoon baking powder.

LEMON PUDDING MIX: You’ll need ½ cup instant lemon pudding mix, which is the amount in a 3.4 oz box.

MILK: 1 cup whole milk is used to make the lemon pudding topping.

HEAVY WHIPPING CREAM: You’ll add ¼ cup heavy cream to the lemon pie pudding and 1 whole cup goes towards making the whipped cream added to the very top of the cookies.

Tips for Successful Lemon Pie Cookies

Don’t overmix the dough once the flour is added. Excessive mixing develops gluten, resulting in tough cookies instead of the tender, melt-in-your-mouth texture everyone loves.
Try using a cookie scoop for uniform sizing. This ensures even baking and creates a professional look for the finished cookies.
Let the cookies cool completely before adding the lemon filling. Warm cookies will cause the filling to melt and run off the sides.

Storing & Freezing Lemon Pie Cookies

Store cookies in a single layer in an airtight container in the fridge for up to 3 days.

You can also freeze these cookies in a single layer for up to 2 months. To freeze lemon pie cookies, wait until they have completely cooled after baking. This prevents unwanted moisture from forming and making the cookies soggy.

Lemon Pie Cookies Recipe

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Pie Cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 302kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
1 cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking powder

Lemon Pudding Topping

½ cup instant lemon pudding mix a 3.4 oz box
1 cup whole milk
¼ cup heavy cream

Whipped Cream Topping

1 cup heavy cream
½ TSBP white granulated sugar
1 tsp vanilla extract

Instructions

Add the butter and sugar to a large mixing bowl. Use an electric mixer to whisk the ingredients together for 3 minutes, until smooth and creamy.
Add in the egg and vanilla extract. Mix again for a couple minutes, or until the mixture is smooth and the eggs are fully incorporated with the creamed butter.
Whisk in the flour and baking powder. Make sure there are no pockets of dry or wet ingredients in your cookie dough. Cover the bowl with plastic wrap. Let the cookie dough chill for 20 minutes and preheat the oven to 350°F.
While the cookie dough is chilling, whisk together the milk and pudding mix until smooth. Whisk in the heavy cream. Cover and set it in the freezer.
Scoop out 1 ½ tablespoon sized balls of cookie dough and roll them in your hands. Place the cookie dough balls on a baking sheet, leaving about 1-2 inches between each cookie to account for spreading. Bake for 12 minutes. Remove the cookies from the oven and use a teaspoon to create an indent in each cookie to hold the pudding mixture.
Let your cookies cool completely to room temperature before filling them with a few spoonfuls of the pudding mixture.
Use an electric mixer to whip the heavy cream, sugar and vanilla together until stiff peaks form, 3-5 minutes. Top each cookie with a star of whipped cream and lemon zest, if desired. Enjoy!

Notes

Store cookies in a single layer in an airtight container in the fridge for up to 3 days.

Nutrition

Can I add more Lemon Flavor to my Lemon Pie Cookies?

The lemon flavor in these cookies comes from the lemon pudding mix. You can amp up the lemon flavor by adding 1 TBSP lemon zest to the cookie dough and topping the cookies with additional zest. Another idea would be to add 1 tsp lemon extract to the cookie dough.

Where to Serve Lemon Pie Cookies

Do you need a reason to make these? I love them anytime! But they’re also perfect to make for birthdays, Mother’s Day, and for a Spring or Summer cookout like Memorial Day or Labor Day. They’re fantastic for any lemon lover!

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

In the mood for Pie? More Pie Cookies:

I love the buttery lattice crust in these Strawberry Pie Cookies!

Similar to these Lemon Pie Cookies are our Lemon Cream Pie Cookies which use cookie cups to hold the creamy filling. We also have a Cherry version here in our Cherry Pie Cookies!

Tap into your fancy side with these Boston Cream Pie Macarons. So pretty!

I adore Banana Cream Pie! We have several banana pie cookies like these classic Banana Cream Pie Cookies, the popular Caramel Banana Pie Cookies and these Banana Cream Cookies.

These Key Lime Pie Cookies are jumbo cookies that look like they’re from a bakery!

Our Apple Pie Cookies are one of the most popular recipes on our site!

Tangy Lemon Pie Cookies made with chewy cookies topped with lemon pudding and a dollop of whipped cream! It’s a lemon cream pie in cookie form!

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

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CHOCOLATE PUDDING M&M COOKIES

Jessica — Mon, 17 Feb 2025 19:12:38 +0000

Chocolate Pudding M&M Cookies made with classic ingredients for a chewy, chocolaty cookie loaded with M&M candies!

These chocolate chocolate chip cookies are soft, chewy, and packed with rich delectable flavor. The addition of pudding mix and mini M&M’s takes this pudding chocolate chip cookie recipe to the next level, making them a great option for any occasion or event!

Triple Chocolate Cookies Made with a Pudding Mix

These cookies made with a pudding mix are the perfect treat for any chocolate lover. They are tender, delicious, and packed with rich chocolatey flavor.

The pudding mix is the secret ingredient that makes these cookies so special. It not only adds flavor but also helps to keep the cookies soft and chewy. The cocoa powder adds even more chocolate flavor and gives the cookies a rich, dark color. Enjoy these incredibly decadent treats with a glass of milk or a cup of coffee for the ultimate chocolatey treat!

Why You’ll Love This Chocolate Cookie Recipe

Perfect Texture: The addition of chocolate pudding mix to the cookie dough gives these cookies an amazing texture that is sure to please. The mini chocolate chips and M&M’s add a nice crunch to the cookies, making them even more enjoyable to eat.
Chocolate Overload: If you are a chocolate lover, then this recipe is definitely for you. These cookies are packed with chocolate flavor, thanks to the chocolate pudding mix, cocoa powder, mini chocolate chips, and M&M’s. Every bite is a chocolatey delight.
Perfect for Any Occasion: Whether you are looking for a sweet treat to enjoy with your afternoon coffee, a dessert to bring to a party, or a fun baking activity to do with your kids, these Chocolate Pudding M&M Cookies are the perfect choice. They are versatile, delicious, and always a crowd-pleaser.

Chocolate M&M Cookie Ingredients

Butter: Use 1 cup of butter, softened (2 sticks), to give the cookies a rich taste and texture.

Sugar: For soft, sweet cookies you need 1 cup of granulated sugar.

Brown sugar: Adding 1 cup of light brown sugar, packed, will give these cookies an amazing depth of flavor.

Eggs: Help bind the ingredients together by using 2 large eggs in this cookie dough.

Milk: Give the cookies a bit more moisture, add ¼ cup of milk to the recipe.

Vanilla extract: Enhance all the incredible flavors with 1 tsp of vanilla extract.

Flour: You will need 3 cups of all-purpose flour for the gluten structural base of these treats.

Pudding mix: Adding one 3.4-oz box of chocolate pudding mix makes these cookies incredibly soft and flavorful.

Cocoa powder: For a more chocolatey taste, you will want to add 1 TBSP of cocoa powder.

Baking soda: The leavening agent in this dough is 1 tsp of baking soda.

Salt: Balance the flavors in this recipe by using 1 tsp of salt.

Chocolate chips: You need 1 ½ cups of mini chocolate chips to ensure there is plenty in every bite.

M&M’s: Use one 11-oz bag of Mini M&M’s, divided, for a wonderful pop of color and even more deliciousness in each cookie.

How to make Chocolate Pudding M&M Cookies

Prep

Get started by preheating the oven to 350°F and then line two cookie sheets with parchment paper, then set them aside.

Dough

Next in a large bowl, using an electric mixer, cream the butter for about 2 minutes, until pale and fluffy.

Then add the white and brown sugars, mix until well combined.

After that add the eggs, vanilla extract, and milk. Mix on low-medium speed until all ingredients are well combined.

In a separate bowl, whisk the flour, dry pudding mix, cocoa powder, baking soda, and salt.

Proceed to pour the dry ingredients into the butter mixture and mix until the flour is completely incorporated, and no white streaks remain.

Now stir in the mini chocolate chips and half the bag of mini-M&M’s. Place the other half of the M&M’s in a small bowl.

Shape & add candies

Scoop dough level using a medium cookie scoop, then press the ball of dough into the bowl of mini-M&M’s, so that candies coat the top part of the cookie dough ball.

Place the dough balls about 1.5-2″ inches apart on the prepared baking sheets.

Bake

Continue to place the cookies in the preheated oven and bake for 11-12 minutes. Let them cool on the cookie sheets for 10 minutes before transferring to cooling rack. Serve the cookies warm and enjoy!

Chocolate Pudding M&M Cookies

Chocolate Pudding M&M Cookies made with classic ingredients for a chewy, chocolaty cookie loaded with M&M candies!

Course Cookies, Cookies, Dessert, Dessert, treat

Cuisine American

Keyword Chocolate Pudding M&M Cookies

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 336kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened (2 sticks)
1 cup granulated sugar
1 cup light brown sugar packed
2 large eggs
¼ cup milk
1 tsp vanilla extract
3 cups all-purpose flour
3.4 oz box chocolate pudding mix
1 TBSP cocoa powder
1 tsp baking soda
1 tsp salt
1 ½ cup mini chocolate chips
11 oz bag Mini M&M’s divided

Instructions

Prep: Preheat oven to 350°F and line two cookie sheets with parchment paper, then set them aside.
Dough: In a large bowl, using an electric mixer, cream the butter for about 2 minutes, until pale and fluffy.
Add the white and brown sugars, mix until well combined. Add the eggs, vanilla extract, and milk. Mix on low-medium speed until all ingredients are well combined.
In a separate bowl, whisk the flour, dry pudding mix, cocoa powder, baking soda, and salt. Pour the dry ingredients into the butter mixture and mix until the flour is completely incorporated, and no white streaks remain.
Stir in mini chocolate chips and half the bag of mini M&M's. Place the other half of the M&M's in a small bowl.
Shape & add candies: Scoop the dough level using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M's, so that candies coat the top part of the cookie dough ball. Place balls about 1.5-2" inches apart on the baking sheet.
Bake: Place the cookies in the preheated oven and bake for 11-12 minutes. Let them cool on the cookie sheets for 10 minutes before transferring to cooling rack. Serve the cookies warm and enjoy!

Notes

These chocolate cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

If you want to store them longer, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How do you ensure cookies with pudding mix stay soft?

The addition of pudding mix to the cookie dough helps to keep the cookies soft and moist. To ensure that the cookies stay soft, it is important not to overbake them. The cookies should be removed from the oven when they are just set and still slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

What’s the difference between using mini M&Ms and regular sized M&Ms in cookies?

Using mini M&Ms in cookies provides a more even distribution of chocolate throughout the dough, while regular sized M&Ms can create larger pockets of chocolate. Mini M&Ms also tend to have a thinner candy shell, which can result in a more even texture in the cookie.

What is the optimal creaming time for butter and sugar when making cookies?

The optimal creaming time for butter and sugar when making cookies is typically around 2-3 minutes. This allows the butter and sugar to become light and fluffy, which helps to create a tender and crumbly cookie. Over-creaming can result in a cookie that is too dense and heavy.

Variations of this Chocolate Cookie Recipe

Peanut Butter and Chocolate Cookies: If you love the classic combination of peanut butter and chocolate, try adding 1/2 cup of creamy peanut butter to the cookie dough. This will give the cookies a nutty flavor and a soft, chewy texture.
Oatmeal Pudding Cookies: For a heartier cookie, add 1 cup of old-fashioned oats to the cookie dough. The oats will add a chewy texture and a nutty flavor that complements the chocolate pudding mix.
Gluten-Free Cookies: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend. You can use any brand of gluten-free flour blend that is designed for baking. Make sure to check the label to ensure that it does not contain any wheat or gluten. You can also use gluten-free chocolate chips and M&M’s to ensure that the entire recipe is gluten-free.

Does the addition of cocoa powder affect the texture of cookies?

The addition of cocoa powder to the cookie dough can result in a slightly denser and chewier texture. It also adds a deeper chocolate flavor to the cookies. However, too much cocoa powder can make the cookies dry and crumbly, so it is important to use the recommended amount.

Chocolate Pudding M&M Cookies made with classic ingredients for a chewy, chocolaty cookie loaded with M&M candies!

Chocolate lover like us? Try more incredible recipes here:

Chocolate Pudding M&M Cookies are made using simple ingredients and the results are a delightful M&M covered cookie. These cookies with m&ms make a great dessert to bring to your next family gathering, birthday party, or just a special treat for your family.

The post CHOCOLATE PUDDING M&M COOKIES appeared first on Family Cookie Recipes.

NO-BAKE PUMPKIN COOKIES

Nellie — Wed, 23 Oct 2024 21:31:34 +0000

No-Bake Pumpkin Cookies are packed with oats and pumpkin flavor, and they come together in just minutes without ever turning on the oven. This easy fall cookie recipe is quick, delicious, and the perfect way to enjoy pumpkin season!

Recipe Highlights

No oven required: Perfect for busy days or when you don’t want to heat up the kitchen.
Quick & easy: Just 5–10 minutes of prep and a short set time.
Fall flavor: Pumpkin spice pudding and warm spices make these cookies taste like autumn in every bite.
Family-friendly: Kids can help scoop the dough and watch the cookies set.
Versatile: Customize with pudding mix flavors or extra add-ins like mini chocolate chips or chopped nuts.

Recipe Highlights

Versatile: Try swapping in different pudding flavors (like vanilla, cheesecake, or chocolate) for fun variations, or fold in add-ins such as mini chocolate chips, dried cranberries, or even a sprinkle of toasted coconut.
No oven required: Perfect for busy days, college dorms, or hot summer afternoons when baking feels like too much effort. These cookies require only a stovetop and a mixing bowl.
Quick & easy: With just a handful of ingredients, this recipe can be prepped in under 10 minutes, making it ideal for last-minute gatherings or a weeknight treat.
Fall flavor: The combination of pumpkin spice pudding and pumpkin pie spice brings all the warm, cozy flavors of autumn without being overpowering. Each bite tastes like fall wrapped up in cookie form.
Family-friendly: Kids can help scoop the cookies and watch them set—no hot oven means less stress if little hands are in the kitchen.

Ingredients in No-Bake Pumpkin Cookies

Sugars – You will need sugar and brown sugar for these no-bake cookies. For best results, make sure the brown sugar is soft and fresh.
Butter – Another key ingredient in most cookie recipes. The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.
Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.
Pumpkin spice pudding mix – You need a small box (3.4 oz) of instant Pumpkin Spice pudding mix. If you can’t find pumpkin pudding mix, you can use vanilla pudding mix and then double the amount of pumpkin pie spice in the recipe.
Pumpkin pie spice – The recipe calls for one teaspoon of pumpkin pie spice. If you don’t have pumpkin pie spice, you can easily make your own with nutmeg, cinnamon, ginger, allspice, and cloves.
Vanilla – The higher the quality of the vanilla, the better.
Oats – Quick oats work best in no-bake cookies. You will need 3 1/2 cups.

Helpful Tips

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Serving ideas: These cookies pair perfectly with apple cider, chai tea, or hot cocoa. For a festive party tray, alternate these with traditional chocolate no-bakes for a colorful fall spread.
Boil time matters: A rolling boil for two full minutes is crucial. Undercooking will result in cookies that don’t firm up, while overcooking can make them dry or crumbly.
If cookies won’t set: Chill them in the fridge or freezer for 15–20 minutes. This not only helps them firm up but can also give them a refreshing bite.
Flavor swaps: If pumpkin spice pudding isn’t available, vanilla pudding plus extra pumpkin spice works beautifully. Chocolate pudding can turn these into a fun pumpkin-chocolate mashup.
Add texture: Mix in chopped pecans, walnuts, or pepitas for crunch. A handful of mini chocolate chips or white chocolate chunks can also take these up a notch.

Storage Instructions

Room temperature: Store in an airtight container for 3–4 days. Great for keeping on the counter for quick snacking.
Refrigerator: Keeps for up to a week and helps the cookies hold their shape better. Chilled no-bake cookies also have a firmer, fudgier bite.
Freezer: Freeze for up to 3 months. Place cookies in a single layer on a baking sheet first, then transfer to a freezer bag. Let thaw at room temperature for about 30 minutes before serving.

No Bake Pumpkin Cookies Recipe

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no bake cookie recipe is quick, delicious and perfect for fall!

Course Cookies

Cuisine American

Keyword No-Bake Pumpkin Cookies

Prep Time 5

Resting Time 5

Servings cookies

Calories 180kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
½ cups brown sugar
¾ cup butter
⅔ cup milk
3.4 oz box instant Pumpkin Spice Pudding Mix
1 tsp pumpkin pie spice
1 tsp vanilla extract
3 ½ cups quick oats

Instructions

In a medium saucepan, combine sugars, butter and milk. Over medium heat, stirring occasionally, bring the mixture to a boil and boil for 2 minutes.
Remove the mixture from heat and add the pudding mix, stirring until well combined.
Add the pumpkin pie spice and vanilla and mix well. Mix in the oats and then let the mixture sit for about 5 minutes.
Use a cookie scoop to drop the mixture by tablespoonfuls onto a cookie sheet lined with wax paper. Allow them to cool completely in order to fully set. Store at room temperature or in the refrigerator.

Video

Nutrition

FAQs

What if I can’t find pumpkin spice pudding mix?
You can order it online, but if that’s not an option, use vanilla pudding and double the pumpkin spice. The flavor will be slightly different, but still delicious.

Do no-bake cookies need to be refrigerated?
Not necessarily. They’ll stay fresh at room temperature, but refrigerating them helps maintain a firmer texture and extends shelf life.

Which oats work best?
Quick oats are recommended. Old-fashioned oats may cause the cookies to feel too chewy and not set properly, while instant oats can make them mushy.

How long do they take to set?
At room temperature, about 15–20 minutes. If you’re in a hurry, refrigerate them for 10 minutes and they’ll be ready to enjoy even faster.

Can I freeze no-bake pumpkin cookies?
Yes! Freezing not only helps them set quickly but also makes them a perfect cool treat to pull out later.

More pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no-bake cookie recipe is quick, delicious, and perfect for fall!

The post NO-BAKE PUMPKIN COOKIES appeared first on Family Cookie Recipes.

BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Nellie — Thu, 03 Oct 2024 20:17:24 +0000

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Cookies made with pudding mix are always so soft and chewy and those recipes are some of my absolute favorite cookie recipes. I’ve made dozens of pudding cookie recipes, but I’m not sure why I never tried butterscotch pudding before now. I think I may have a new favorite! And I’m not usually a huge butterscotch fan, so that’s saying something.

Why you need to try these Butterscotch Chocolate Chip Cookies:

Delicious flavors. The butterscotch flavor combined with milk chocolate chips is incredible. But if you aren’t wanting butterscotch or you don’t have butterscotch pudding on hand, you can swap out the pudding with another flavor. Lots of possible combinations!
Amazing texture. Pudding mix in cookies yields soft and thick cookies – just the way I like them!

Ingredients in Butterscotch Chocolate Chip Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Butterscotch pudding mix – A small box of instant butterscotch pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Milk chocolate chips – Milk chocolate chips pair perfectly with the butterscotch flavor of the cookies, but you can use semi-sweet if you prefer.

Tips for making Butterscotch Chocolate Chip Cookies

The full recipe for Butterscotch Chocolate Chip Cookies can be found below on the recipe card, here are a few helpful tips!

Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

STORAGE AND FREEZING INSTRUCTIONS

Butterscotch Cookies can be stored in an airtight container at room temperature for 4-5 days. If you want to freeze them, place the cookies in a Ziplock bag or airtight container and freeze for up to 3 months.

Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Course Cookies

Cuisine American

Keyword butterscotch chocolate chip cookies

Prep Time 10

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
3/4 cup brown sugar
1/4 cup sugar
1 3.4 oz box instant butterscotch pudding mix
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 bag 12 oz milk chocolate chips

Instructions

Preheat oven to 350°.
Cream butter and sugars for 2-3 minutes. Add pudding mix and mix for another minute. Add eggs and vanilla and mix for 2-3 more minutes.
Add flour and baking soda and mix into the batter just until completely mixed. Stir in the chocolate chips.
Use a cookie scoop to scoop the dough onto prepared cookie sheets. Use cookie sheets lined with silicone baking mats or parchment paper or lightly grease the cookie sheets.
Bake cookies for 9-10 minutes or until the middles are set and the edges barely start to brown up.

HOW DO YOU KEEP COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

More delicious butterscotch cookies to try:

Need to make something quick? These Easy Butterscotch Cookies are made with only 5 ingredients!
These Butterscotch Pretzel Cookie Bars are the perfect combination of salty and sweet. If you make cookie bars, you don’t have to scoop individual cookies.
Want to add lots of flavor to your cookies? These Butterscotch Apple Cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon!

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

The post BUTTERSCOTCH CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

BANANA OATMEAL COOKIES

Nellie — Tue, 21 May 2024 14:57:11 +0000

Banana Oatmeal Cookies are soft and chewy, made with banana pudding mix and fresh bananas. This is an easy banana oatmeal cookie recipe with tons of flavor!

Oatmeal cookies are a favorite of mine, but I like trying different variations as well. I had some ripe bananas in my kitchen and decided that they would be good in cookies. The results are kind of like banana bread but in cookie form. The cookies have tons of flavor and the consistency is perfect – these cookies definitely didn’t last long in my house!

Our readers love them too!

Ingredients in Banana Oatmeal Cookies

Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.

Butter-flavored shortening – Using shortening and butter helps to make the cookies soft and keeps the consistency perfect.

Brown sugar and granulated sugar – Light brown sugar works best. Make sure your brown sugar is fresh (not dry and hard) for best results.

Eggs – I always use large eggs. Two eggs will bind all of the other ingredients together.

Vanilla extract – The higher the quality of vanilla, the better!

Banana cream pudding mix – You will need one small box (3.4 oz) of instant banana cream pudding mix to add to the cookie dough.

Banana – Adding a banana intensifies the banana flavor in the cookies. Use an overripe banana and mash with a fork before adding to the recipe.

Flour – I always just use all-purpose flour in cookies, but I’m guessing an oat flour or gluten-free substitute would work well in this recipe as well!

Baking soda – This is the leavening agent in the cookies. For best results, make sure that the baking soda isn’t old or expired.

Cinnamon – A little bit of cinnamon tastes so good with the banana!

Salt – Just a little bit of salt helps all of the other flavors to pop.

Oats – I usually use old-fashioned oats in this recipe because I like my oatmeal cookies a little bit chewier, but you can use quick oats if you’d like. Or even a combination of the two!

How to make Banana Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.

Add the eggs and vanilla and beat for another 1-2 minutes.

Add in the pudding mix and banana and mix again.

In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined.

Add in the oats and stir in with a spoon, just until barely combined.

Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).

Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Banana Oatmeal Cookies

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

Course Cookies

Cuisine American

Keyword Banana Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup butter flavored shortening
1 cup light brown sugar
½ cup sugar
2 eggs
1 tsp vanilla extract
1 small box 3.4 oz instant banana cream pudding mix
1 banana smashed
2 cups flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
3 cups rolled oats

Instructions

Preheat oven to 350°.
In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.
Add the eggs and vanilla and beat for another 1-2 minutes.
Add in the pudding mix and banana and mix again.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined. Add in the oats and stir in with a spoon, just until barely combined.
Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).
Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Nutrition

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it comes down to personal preference. I love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it makes the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

More delicious oatmeal cookie recipes to try:

Short on time? These 5-Ingredient Monster Cookies are so simple to make…and these Microwave Oatmeal Chocolate Chip Cookies are ready in less than 5 minutes!
Oatmeal is perfect for no-bake cookies, and no-bake cookies are wonderful if you don’t feel like baking! No-Bake Oatmeal Raisin Cookies, Lemon Oatmeal No-Bake Cookies, and Nutella No-Bake Cookies are some of our favorites!
If you love bananas in oatmeal cookies, you’ve got to try some other types of fruit too! Lemon Oatmeal Cookies are packed with lemon flavor and Raspberry Oatmeal Cookies and Blackberry Oatmeal Cookies are favorites too!

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

The post BANANA OATMEAL COOKIES appeared first on Family Cookie Recipes.

REESE’S PEANUT BUTTER PUDDING COOKIES

Nellie — Tue, 02 Apr 2024 23:31:27 +0000

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese’s peanut butter cups too!

Reese’s Peanut Butter Pudding Cookies are one of those recipes you’ve just got to try. I love peanut butter cookies. My go-to Chocolate Chip Peanut Butter Cookie recipe has been made at my home way more times than I’d like to admit and I loved it so much that I never even really tried any other recipe. Both of these recipes are among the most popular cookie recipes on our site!

One day, I started thinking about how a lot of my other favorite cookies had pudding mix added to them and I began to wonder why I’d never tried to make peanut butter cookies with pudding in them. So I tried it and the results are delicious!

I had some mini Reese’s peanut butter cups in the pantry and thought they would be good, so I chopped them up and threw them in along with some mini chocolate chips. This combination was amazing in the cookies, but Reese’s Pieces would work well or just regular chocolate chips would be fine. You don’t have to put anything in the dough if you don’t want to – the plain peanut butter cookie is so good by itself that you would still be loving the results!

HOW TO MAKE PERFECT PEANUT BUTTER COOKIES

Making Reese’s Peanut Butter Pudding cookies is easy! Here are a few tips for getting perfect cookies every time!

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
Use regular peanut butter, not the more natural kind. The peanut butters where the oils separate out tend to be a little runnier and just don’t yield consistently favorable results in baking!
Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop if you want all your cookies to be perfectly shaped and have them all be exactly the same size.

Ingredients in Reese’s Peanut Butter Pudding Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Peanut butter – Every time I have made these cookies I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Many readers have commented that peanut butter cookies do not turn out as well when using a more natural peanut butter.

Sugars – You will need 1/2 cup each of granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Vanilla pudding mix – A small box of instant vanilla pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Salt – A little bit of salt helps to bring out the other flavors in the cookies.

Mini chocolate chips – You can use regular chocolate chips, but I like to use mini chips in these cookies.

Reese’s miniature peanut butter cups – You can use regular-sized peanut butter cups as well, but I like to use the mini ones and quarter them. You will need about a cup of chopped peanut butter cups, but I’ve found that most people don’t complain if you add a few extra.

How to make Reese’s Peanut Butter Pudding Cookies

Preheat oven to 350°.

In a large bowl, beat the butter until creamy and fluffy (about 2 minutes).

Add the peanut butter and sugars and beat for another 2-3 minutes.

Add the pudding mix and beat for another minute.

Add the eggs and vanilla and beat for another 2 minutes.

In a separate bowl, stir together the flour, baking soda, and salt.

Add this mixture to the butter mixture and mix just until combined.

Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!

Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.

Bake cookies for about 10 minutes – do not overbake!

Reese’s Peanut Butter Pudding Cookies

Reese's Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese's peanut butter cups too!

Course Cookies

Cuisine American

Keyword Peanut Butter Pudding Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 173kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened to room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
3.4 oz vanilla instant pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
½ tsp salt
½-1 cup mini chocolate chips
1 cup chopped Reese’s miniature peanut butter cups

Instructions

Preheat oven to 350°.
In a large bowl, beat the butter until creamy and fluffy (about 2 minutes). Add the peanut butter and sugars and beat for another 2-3 minutes. Add the pudding mix and beat for another minute.
Add the eggs and vanilla and beat for another 2 minutes.
In a separate bowl, stir together the flour, baking soda and salt. Add this mixture to the butter mixture and mix just until combined.
Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!
Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.
Bake cookies for about 10 minutes – do not overbake!

Video

Nutrition

FAQS

When making Peanut Butter Cookie recipes, there are a few common questions that people may have. Here are some frequently asked questions and their answers:

HOW DO YOU KEEP PEANUT BUTTER COOKIES SOFT?

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

While the recipe calls for regular creamy peanut butter, some people may prefer to use natural peanut butter instead. However, it’s important to note that the cookies may not turn out as well with natural peanut butter. This is because natural peanut butter tends to be runnier and oilier than regular peanut butter, which can affect the texture and consistency of the cookies.

CAN I MAKE THE COOKIES IN ADVANCE?

MORE PEANUT BUTTER COOKIE RECIPES TO TRY:

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and pieces of Reese’s peanut butter cups too!

The post REESE’S PEANUT BUTTER PUDDING COOKIES appeared first on Family Cookie Recipes.

LEMON BLUEBERRY COOKIES

Jessica — Wed, 10 Jan 2024 21:16:55 +0000

Lemon Blueberry Cookies made with fresh blueberries, folded into a sweet lemon cookie dough! Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!

Make these blueberry cookies by using basic kitchen ingredients, plus a box of pudding to make them incredibly chewy and delicious! The combination of flavors and textures in these lemon blueberry cookies is simply divine, these are a treat you want to try!

Lemon & Blueberry Cookies

White Chocolate Chip Lemon Cookies seem to perfectly fix my craving for anything and everything lemon this time of year. Making this lemon cookie recipe is so simple, with minimal prep work and only 10 minutes to bake, you will have a heavenly dessert in no time. These lemon chocolate chip cookies are so light and fluffy, loaded with exquisite flavors, this cookie does not disappoint!

Crafted with care, the combination of tangy lemon zest, velvety white chocolate chips, and plump, fresh blueberries creates a tantalizing treat. The unique addition of vanilla or lemon pudding mix to the dough not only enhances the flavor but also ensures a moist and tender cookie that’s irresistible.

Lemon Blueberry Cookie Ingredients

Sugar: You need 1 cup of sugar to make these cookies perfectly chewy and sweet.

Butter: Add in ½ cup of butter, softened, to create wonderfully rich cookies.

Egg: Use 1 egg to help bind the ingredients together and give the cookies great texture.

Sour cream: For extra moisture and softness in this cookie dough, add ⅓ cup of sour cream.

Pudding: By adding in one 3.4-oz box of vanilla or lemon pudding mix will make these cookies taste incredible.

Salt: To balance all the flavors in this recipe, add in ½ teaspoon of salt.

Baking soda: Add ½ teaspoon of baking soda to help the cookies rise as they bake.

Flour: Use 2 cups of all-purpose flour for the structural base in this cookie dough.

Lemon zest: Adding in 2 tablespoons of lemon zest will give these cookies even more amazing flavor.

White chocolate chips: Using 1 cup of white chocolate chips will make sure each bite of these cookies is heavenly.

Blueberries: Use 1 cup of blueberries, fresh or frozen, rinsed and patted dry, for even more awesome taste.

How to make Blueberry Lemon Cookies

Prep

Begin by preheating the oven to 350 degrees. Next, line baking sheets with parchment paper or silicon mats and set aside.

Dough

Now, in a large bowl, cream together sugar and butter. Then add the egg, sour cream, pudding mix, salt and baking soda, mix until mixture is smooth.

After that, add flour, 1 cup at a time, mixing until smooth between additions. Stir in lemon zest and white chocolate chips.

Continue to create a shallow well in the center of the dough, add in blueberries. Very gently, fold the dough over several times, doing your best to not squash the berries.

Bake

Proceed to drop the dough by rounded tablespoonfuls, onto the prepared cookie sheets.

Then place in the preheated oven and bake for 10-11 minutes. Transfer to a cooling rack to completely cool.

Serve slightly warm (if desired) and enjoy!

Blueberry Lemon Cookies

Blueberry Lemon Cookies made with fresh blueberries, folded into a sweet lemon cookie dough. Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!

Course Cookies, Dessert

Cuisine American

Keyword Blueberry Lemon Cookies

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 135kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
⅓ cup sour cream
3.4 oz vanilla pudding mix or lemon
½ tsp. salt
½ tsp. baking soda
2 cups flour
2 TBSP lemon zest
1 cup white chocolate chips
1 rounded cup fresh blueberries washed & patted dry

Instructions

Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Dough: Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and baking soda. Mix until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in lemon zest and white chocolate chips.
Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
Bake: Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake at 350°F for 10-11 minutes. Transfer to a cooling rack and enjoy!

Notes

Store cookies in an airtight container in the fridge for up to 3 days.

Cookies can be frozen for up to 1 month. Store & thaw in a single layer for best results.

Nutrition

Frequently Asked Questions

In creating delicious baked goods, home bakers often have questions about ingredient substitutions, the effects of those ingredients on texture and flavor, and techniques to achieve the best results. The following are answers to some common queries.

What can be used as an alternative to instant vanilla pudding mix in cookie recipes?

If the recipe calls for a vanilla pudding mix and that isn’t available, using a homemade mixture of milk powder, cornstarch, sugar, and vanilla extract can serve as a substitute. Alternatively, for a different flavor profile, instant lemon pudding mix can be used to complement the lemon zest already required in the recipe.

How does adding pudding mix to cookie dough affect the texture of the final product?

Incorporating pudding mix into cookie dough results in cookies that are softer and more tender. The cornstarch in the pudding acts as a softening agent, making the final product moist and extending its shelf life.

What is the role of lemon zest in baked goods, and can it be replaced with another ingredient?

Lemon zest brings a fresh, citrusy brightness to baked goods that can enhance other flavors. If lemon zest is unavailable, orange or lime zest can provide a similar zesty note, although the specific citrus flavor will be different.

How do you prevent blueberries from bleeding into the dough when making fruit cookies?

To prevent blueberries from bleeding into the dough, toss them lightly in flour before adding them to the mixture. This helps to create a barrier and absorb excess juice, keeping the blueberries intact during mixing and baking.

In what ways does the consistency of homemade pudding mix differ from store-bought?

Homemade pudding mix tends to have a less uniform texture compared to the finely powdered consistency of store-bought mixes. The homemade variant may also vary in flavor intensity and sweetness, depending on the specific quantities and types of ingredients used.

Lemon Blueberry Cookies made with fresh blueberries, folded into a sweet lemon cookie dough! Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!

Can You Freeze Blueberry Cookies?

Freezing blueberry cookies effectively preserves their freshness for later enjoyment. To ensure optimal results, one should follow a meticulous process.

Initial Preparation:

Ensure cookies cool completely post-baking.
Flash-freeze the cookies on a baking sheet for about 20 minutes.

Storage:

Place the cookies in a single layer inside an airtight container. If necessary, separate layers with wax paper to prevent sticking.

Freezing Duration:

Blueberry cookies are best when consumed within 3 months of freezing.

Thawing:

Thaw cookies at room temperature for several hours before serving.

Special Notes:

Handle gently to maintain the structure and avoid crushing the blueberries.
Refrain from decorating or icing cookies pre-freezing to prevent moisture buildup.

By adhering to these guidelines, the cookies will retain their texture and flavor in the freezer.

How to Store Cookies with Fresh Blueberries

Storing cookies with fresh blueberries requires careful handling to preserve their texture and flavor. Here are the best practices:

Room Temperature:

Place cookies in a single layer in an airtight container.
If stacking is necessary, use wax paper between layers to prevent sticking.
Keep the container in a cool, dry place away from direct sunlight.
Cookies stored this way will last for 2 to 3 days.

Refrigeration:

For longer storage, refrigerate the cookies in the same manner as above.
Chilled, they can last up to one week.
To serve, let them come to room temperature or warm slightly for improved texture and taste.

Freezing:

For long-term storage, freezing is an option.

Wrap each cookie individually in plastic wrap.
Place wrapped cookies in a heavy-duty freezer bag or an airtight container.
Freeze for up to 3 months.

To enjoy frozen cookies:

Thaw at room temperature for about an hour.
Alternatively, heat in the oven at 300°F for a few minutes until warmed through.

Note: Condensation can cause sogginess, so it’s important to thaw cookies properly.

Remember, cookies with fresh fruit are more prone to moisture, so check them regularly and consume promptly for the best quality experience.

Cookies with fresh fruit are amazing! Here are more to try:

Lemon Blueberry Cookies made with fresh blueberries, folded into a sweet lemon cookie dough! Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!

The post LEMON BLUEBERRY COOKIES appeared first on Family Cookie Recipes.

BLUEBERRY OATMEAL COOKIES

Jessica — Mon, 27 Nov 2023 21:32:09 +0000

Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor & fresh blueberries! These blueberry cookies are a delightful twist on oatmeal cookies that everyone loves!

Make this pudding cookie recipe by using basic kitchen ingredients, plus a box of pudding to make these cookies incredibly tender and delicious! The combination of flavors and textures in these oat cookies with blueberries is simply divine, these are a treat you want to try!

What are Oatmeal Blueberry Cookies?

These cookies are not ones you will see on the grocery store shelf, but it is one you can easily make at home! Using staple kitchen ingredients like sugar, brown sugar, eggs, and flour, plus a couple special additions like coconut pudding and blueberries, these cookies are one of a kind! This unique cookie recipe is a combination of flavors and textures that complement each other so well, give them a try and see just how amazing they taste!

WHY YOU’LL LOVE THIS BLUEBERRY COOKIE RECIPE

Amazing flavor. The combination of flavors is one you will not soon forget. The blueberries mixed with the oats and coconut pudding, makes for an incredibly delicious treat.
Simple to make. This recipe is easy to make, just combine ingredients, mix, scoop and bake! Seriously a simple and delicious dessert!
Basic ingredients. Another great thing about this recipe is that most of the ingredients are probably already in your kitchen. Using pantry staple ingredients like sugar, flower, baking soda, and salt gets you halfway to making these amazing cookies.

Ingredients for Blueberry Oatmeal Cookies

Butter: Add in ½ cup of butter, softened, to create wonderfully rich cookies.

Shortening: You need ½ cup of butter flavored shortening for even more moisture and richness to these amazing cookies.

Brown sugar: For a great depth of flavor, use 1 cup of packed light brown sugar.

White sugar: To help make the cookies nice and chewy, add in ½ cup of white sugar.

Eggs: Adding 2 eggs to the cookie dough will help bind the ingredients together and give them great texture.

Vanilla extract: Enhance all the wonderful flavors by adding 1 teaspoon of vanilla extract.

Coconut extract: For more great flavor, use 1 teaspoon of coconut extract or emulsion.

Pudding: You need one 3.4-oz box of instant coconut cream pudding mix.

Flour: Use 1 ½ cups of all-purpose flour for the structural base in this cookie dough.

Baking soda: Add 1 teaspoon of baking soda to help the cookies rise as they bake.

Salt: To balance all the flavors in this recipe, add in ½ teaspoon of salt.

Oats: You will need 3 cups of rolled oats for the most amazing texture in these cookies.

Coconut: Adding 1 cup of sweetened coconut takes these cookies to the next level of deliciousness.

Blueberries: Use 1 cup of blueberries, fresh or frozen, rinsed and patted dry, for even more awesome taste.

How to make Blueberry Oatmeal Cookies

Prep

Begin by preheating the oven to 350 degrees. Next, line baking sheets with parchment paper or silicon mats and set aside.

Dough

Now, in a large bowl, cream together the softened butter, shortening, both white and brown sugar, eggs, and vanilla and coconut extracts, stir until all is well combined and smooth.

After that, add in the pudding mix and stir again until combined.

In a separate small bowl, whisk together the flour, baking soda, and salt. Then, stir the flour mixture into the creamed butter mixture until just incorporated.

Proceed to stir in the oats and coconut flakes until well mixed. Then gently fold in the blueberries.

Bake

Continue to drop the dough by the rounded teaspoonfuls onto the prepared cookie sheets.

Then, bake in the oven for 9-11 minutes or until the cookies are light and golden in color.

Let the cookies cool for a few minutes, serve slightly warm and enjoy!

Blueberry Oatmeal Cookies

Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor and fresh blueberries! These are a delightful twist on oatmeal cookies that are perfect for breakfast or snacks!

Course Cookies, Dessert

Cuisine American

Keyword BLUEBERRY OATMEAL COOKIES

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 231kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup butter flavored shortening
1 cup light brown sugar packed
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tsp coconut extract or emulsion
3.4 oz instant coconut cream pudding mix or vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
1 cup sweetened coconut
1 cup blueberries fresh or frozen, rinsed and patted dry

Instructions

Prep: Preheat oven to 350 degrees. Next, line baking sheets with parchment paper. Set aside.
Dough: Now, in a large bowl, cream together the softened butter, shortening, both white and brown sugars, eggs, and vanilla and coconut extracts, until all is well combined and smooth. After that, stir in the pudding mix until combined.
In a separate small bowl, whisk together the flour, baking soda, and salt. Then, stir the flour mixture into the creamed butter mixture until just incorporated. Stir in the oats and coconut flakes until well mixed. Gently fold in the blueberries.
Bake: Drop the dough by the rounded teaspoonfuls onto the cookie sheets. Then, bake in the oven for 9-11 minutes or until the cookies are light and golden in color. Let the cookies cool for a few minutes, serve slightly warm and enjoy!

Notes

Store leftover cookies in an airtight container for 2 days. Shelf life of these cookies can be prolonged another 2-3 days by storing them in the fridge (since they contain fresh blueberries!)

Cookies can be frozen for up to 2 months.

Nutrition

How long are these cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge. Also, a trick I learned years ago, put a piece of bread in the container with the cookies. The cookies pull moisture from the bread and stay fresh and soft longer!

Tips for how to make better cookies:

It’s worth it to use an electric mixer! You can use a handheld one or a stand mixer; I prefer a stand mixer, but use what you have on hand.

Cream the Butter & Sugars for Longer. Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.

Preheat the oven. This will help your cookies turn out right every time!

Cookie Scoops for Perfect Cookies. Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.

Make Sure your Cookies don’t Stick to the Pan! Use parchment paper or a silicone baking mat. Doing this will make it easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!

Take them out of the oven Earlier. Make sure not to overbake your cookies. They may not even look totally done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut & fresh blueberries! A delightful twist on oatmeal cookies!

Love cookies with fruit? Try more great recipes here:

Blueberry Oatmeal Cookies are tender, sweet, oatmeal cookies with amazing coconut flavor and bites of fresh blueberries! These blueberry cookies are an incredible twist on oatmeal cookies, perfect for breakfast, lunch treat or a snack!

Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut & fresh blueberries! A delightful twist on oatmeal cookies!

The post BLUEBERRY OATMEAL COOKIES appeared first on Family Cookie Recipes.