This cookie stood out to try because it looked super easy and the biggest bonus… we already had the ingredients! I always love when we have the ingredients for a cookie! At my house, vanilla pudding mix is a staple for one reason: cinnamon rolls. My cinnamon roll dough uses vanilla pudding mix and you never know when you need to make a batch right? We were right about this cookie, it was fun and came together beautifully. The smooth pudding with the crumbly vanilla and chocolate cookie made for an enjoyable combination.

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Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup sugar
• 1 tsp. baking powder
• ½ tsp. salt
• 6 Tbsp. unsalted butter, melted
• 2 eggs, lightly beaten
• ¼ cup unsweetened cocoa powder
• 1 Tbsp. milk
• 1/3 cup prepared french vanilla pudding

Directions:

Preheat oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper.

Whisk the flour, sugar, baking powder, and salt in a medium bowl.

Stir in the melted butter and eggs until combined.

Transfer 1/3 of the dough into a small bowl, add the cocoa powder and milk and stir until combined. Gently stir the cocoa dough into the plain dough until just marbled.

Drop by tablespoonfuls of dough about 1 inch apart onto the prepared baking sheets.

Bake 6-7 minutes or until lightly puffed.

Remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon or spatula.

Spoon about ½ teaspoon of the prepared pudding into each cookie indentation.

Bake for an additional 6 minutes, or until they are lightly golden brown around the edges.

Let them cool for 5 minutes on the pan before removing to a wire rack to cool completely.

This recipe is courtesy of the Food Network Cookie Magazine 2020