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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- 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
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