Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. With a medium cookie scoop. portion the dough into two tablespoon dough balls.

It’s really easy to make cookies and not too much of an effort to experiment with a new flavor. In the past, I’ve made some chocolate pudding cookies – though it was a long time ago.

Seems almost silly to make homemade pudding when the boxed stuff (and even those tubs in the refrigerated section) are pretty ...

David Holloway says you don't have to host the Fourth of July bash to turn heads with these three dessert recipes.

Chocolate Butterscotch Pecan Pudding Cookies INGREDIENTS. 1 cup pecans, roughly chopped. 10 tablespoons unsalted butter, melted. 1/2 cup sugar. 1 box ( 1/2 cup) instant butterscotch pudding mix.

Using a cookie scoop (I used a 1.5-ounce scoop), scoop the dough onto the prepared pans, 2 inches apart. 7. Bake at 400 degrees until still mounded, dry on the edges and shiny on top, 6 to 8 minutes.

Most pudding cookie recipes I’ve come across are for classic chocolate chip cookies with vanilla instant pudding, to achieve that signature soft chew and whisper of vanilla.

I tried adding chickpeas, instant pudding, apple-cider vinegar, miso paste, and cream cheese to my dough to see which made the best batch of cookies.

CHOCOLATE BUTTERSCOTCH PECAN PUDDING COOKIES. PG tested. 1 cup pecans, roughly chopped. 10 tablespoons unsalted butter, melted. 1/2 cup sugar. 1 box (1/2 cup) instant butterscotch pudding mix ...