Instant Pudding Mix Cookies
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This is originally from THIS Instagram Post.
This recipe is based on Preppy Kitchen. I fully used a scale for this recipe.
Ingredients: 10 cookies for 1/2 box of pudding
1/2 cup butter, softened. I soften them by the microwave method.
55g light brown sugar
25g white sugar
1 tsp almond extract
1 egg
1/2 box (1.7 oz) instant French Vanilla pudding mix
140g AP flour
3g baking soda
dash of salt
Directions:
Preheat your oven to 350F/205C. Line your baking sheet with parchment paper.
Soften butter if needed. Otherwise, continue to step 2.
Cream softened butter, brown sugar, white sugar, and almond extract together for about 2 minutes until thoroughly combined and fluffy.
Add egg and mix to combine.
Add in the dry ingredients into your bowl and mix just until combined.
Scoop 2 tbsp cookie dough balls onto your baking tray with a few inches between each other.
Bake for 12 minutes. If the cookies are misshapen, take a mason jar ring and carefully shape them into circles while it’ still hot. Be careful not to burn your fingers.
ALLOW TO COOL COMPLETELY before transferring to a wire rack.
On the wire rack, allow it to rest for 1-2 hours to harden. You can eat it before they harden, but they are REALLY soft. You’ve been warned.
FAQ:
Q: Why did my cookies spread so much?
I had the same issue — my butter was too warm by the time I put it into the oven.
For this time, you can reshape them with any cookie-sized ring while they are still hot into the shape you’d like. Professionals do this all the time. :)
For next time, you can stick them in the freezer for 5 minutes to harden before you bake.
