Hello, hello. It's me again, with yet another recipe for you guys. I'm hoping to wrap a few things up to share with you guys, but it's hard going when it's so nice outside. Braxton has a love for swings, so he spends most of the day trying to convince me to take him back to the park.
I want to share another pudding cookie variation with you guys. The last recipe turned out so well I thought I would try to change the original recipe up again. These were originally made for an Easter get together, so I wanted to add some fun colour with sprinkles.
(Here are my Mint Chocolate Pudding Cookies, and the original recipe from Pinterest.)
Hello again everyone, I told you I was going to try to post a little more often. First I have to get my butt back in gear and get some things done. As I mentioned, I have a few recipes that I did awhile back that I am going to share with you guys now. Hopefully this will let me catch up.
I stumbled upon a pudding cookie recipe on Pinterest that looked so amazing that I wanted to give it a try. But when I went searching through my supplies, I found that I didn't have all of the ingredients. So I tweaked the original recipe to work with what I had on hand.
Mint Chocolate Pudding Cookies
1 cup butter, softened 3/4 cup brown sugar
1/4 cup white sugar 1 pkg. chocolate pudding
2 eggs 1 tsp. vanilla extract
2 1/4 cups flour 1 tsp. baking soda
1 pkg. mint chocolate chips
1. Preheat oven to 375 degrees. Beat butter, both sugars, vanilla, eggs and pudding mixture in a large bowl until smooth. In a separate bowl sift flour with baking soda.
2. Gradually add the dry ingredients to the wet ingredients until just combined. Add the chocolate chips and mix until just blended.
3. Drop cookie batter onto an ungreased cookie sheet and bake for 8-10 minutes. As per the original recipe: "They may not seemed fully baked, but they are. Do not over bake!".
4. Let cookies cool on the cookie sheets and once cooled move to air tight container.
These cookies were pretty good, but I have to admit they were even better straight out of the freezer. Seriously, they lasted longer at room temperature than they did when I was trying to keep some for later.
I think this was a recipe tweak that ended up being better than I could have guessed. I was planning on using the mint chips for a completely different recipe, but I am so glad I used them here instead. I cannot wait to make these bad boys again.
Anyone else change a recipe and end up with something amazing? I always love it when that happens.
Kerby
Linking to:
Tatertots & Jello - Link Party Palooza 8/21/15
