Old fashioned pudding cookies. Change the flavor of the pudding for a different variety. Try using pistachio pudding and knead gently and pat out onto a lightly floured surface and cut out bake and then decorate to your liking. Enjoy!
Ingredients
- 2 eggs
- 2 cups baking mix
- 0.5 cups milk
- 0.33 cups vegetable oil
- 2 packages instant vanilla pudding mix , 3.5 ounce
- 2 cups semisweet chocolate chips
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
-
2
Combine the eggs and baking mix. Mix in the milk and oil. Stir in the pudding and the chocolate chips.
-
3
Drop by teaspoonfuls onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Scacce Ragusane (Sicilian Stuffed Flatbread)
This is my first attempt ever at this incredibly unique and delicious Sicilian stuffed flatbread (scacce Ragusane) recipe. What we have here is a very familiar pizza-like flavor profile, but the delivery system is unlike anything you've ever experienced. The outside edges are crispy and crunchy while that saucy and cheesy center is much like pasta in texture. So, while this is vaguely similar to a lot of things, it's really unlike anything else.
100% Fruit "Cake"
This cake was a hit with the children and parents at our two-year-old's birthday party. It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don't need sugar!). This cake was inspired by a 100% watermelon cake we had the year before.
Crunchy Radish and Two-Bean Salad
In this crunchy radish and two-bean salad, rainbow chard, sugar snap peas, and carrots hold their texture when tossed with a creamy stir-together yogurt dressing.