I cannot believe I had never seen a recipe for cookies that involved instant Jell-O pudding. Like how is it so that I have spent half my life baking and looking for the perfect chewy cookie recipe, only to discover it is made with a simple ingredient I already have? Well, let me warn you… make two or three batches of these because you will gobble up just one of those batches by yourself.
And your kids will eat the second before your husband even gets home. Check out what our friends over at Shugary Sweets had to say about this:
“Those cookies have a little bit of a crunch on the outside, while remaining soft on the inside. Today’s pudding cookie recipe is purely soft from the moment your teeth sink into the cookie!”
Oh yes, these are purely amazing!
1 cup Land O’ Lakes unsalted butter, melted
1 cup Domino light brown sugar, packed
1/2 cup Domino granulated sugar
1 box (3.4oz) Jell-O Instant Vanilla pudding mix
2 large Eggland’s eggs
1 tsp vanilla extract
2 1/4 cup Gold Medal all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup mini semi sweet Hershey’s chocolate chip morsels
1 cup M&M’S baking bits (optional)
In a large mixing bowl, beat butter with sugars until creamy. Add in pudding mix, eggs and vanilla extract.
Add flour, baking soda and salt. Fold in chocolate chips and M&M’S.
Drop by large tablespoon (I use this scoop for perfect sized cookies) onto parchment paper lined baking sheet.
Bake in a 350°F oven for 11-13 minutes. Do not over bake, cookies may appear soft. Allow to cool and enjoy!
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Quick Tip: Store in airtight container for up to one week.
Thanks again to Shugary Sweets for this amazing recipe.