CPT: The Proof is in the Pudding...Cookies?

Want in on a little secret?

Adding Instant Pudding Mix to cookie dough helps keep your cookies soft, packs them with a little extra flavor, and dare we say...makes them that much more delicious!

After reading about this, we decided to see if this is actually true and eat some ourselves: we found a recipe for Super Soft Sprinkle Pudding Cookies and made them for the Directive team to try during today’s Crock-Pot Thursday.

SPOILER ALERT: IT’S TRUE!

If you need proof, make some up yourself using the recipe below:

Super Soft Sprinkle Pudding Cookies

Ingredients

• 3/4 cup butter
• 1 cup granulated sugar
• 1 egg, plus 1 yolk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 (3.5-ounce packet instant vanilla pudding mix)
• 2 cups flour
• 1/2 cup sprinkles 

Directions

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.
• Next mix in the pudding mix for 30 seconds.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Finally add in the sprinkles and mix until incorporated evenly.
• Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don’t over-bake if you want super soft soft cookies.
• Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Recipe courtesy of Cookies & Cups