15 Easter Pudding Cookie Combinations That Surprise

Easter invites delightful flavors with surprising pudding cookie combinations. Chocolate Mint Delight cookies merge rich chocolate with invigorating mint. Lemon Blueberry Easter Surprise cookies brighten gatherings with zesty lemon and sweet blueberries. Coconut Macaroon cookies provide a chewy tropical treat. Peanut Butter Cup cookies satisfy chocolate and peanut butter cravings. Other inventive options include Carrot Cake, Almond Joy, Funfetti, Maple Bacon, and Spiced Bunny cookies. Explore these creative combinations to impress at your Easter celebration. More exciting ideas await ahead.

Chocolate Mint Delight Pudding Cookies

Chocolate Mint Delight Pudding Cookies are a delightful twist on traditional cookies, merging rich chocolate flavors with the invigorating taste of mint.

These soft and chewy cookies are perfect for Easter gatherings, springtime celebrations, or simply to satisfy your sweet tooth any day of the year. With a preparation time of just 15 minutes and a cook time of about 10-12 minutes, you can whip up a batch in no time, making them ideal for both novice bakers and seasoned pros.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 (3.4 oz) package chocolate pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup mint chocolate chips
• Optional: Crushed peppermint candies for garnish

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add the chocolate pudding mix, eggs, and vanilla extract to the bowl, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients into the wet ingredients, stirring just until combined.
6. Fold in the semi-sweet chocolate chips and mint chocolate chips, ensuring even distribution throughout the cookie dough.
7. Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
9. Remove from the oven, allow to cool on the baking sheet for about 5 minutes, then transfer to wire racks to cool completely.

If desired, sprinkle with crushed peppermint candies while still warm for an extra festive touch.

Variations & Tips:

• For a stronger mint flavor, consider adding a few drops of peppermint extract to the dough.
• Feel free to substitute white chocolate chips or even butterscotch chips in place of the chocolate chips for a unique flavor profile.
• To make these cookies even more festive, consider decorating them with a drizzle of melted chocolate or colored icing.
• Store any leftover cookies in an airtight container at room temperature for up to one week to maintain freshness.

Lemon Blueberry Easter Surprise Cookies

Lemon Blueberry Easter Surprise Cookies are a delightful treat that combines the freshness of lemon and the sweetness of blueberries, perfect for celebrating Easter or brightening up any gathering. These cookies are ideal for families, friends, or anyone with a sweet tooth who enjoys a burst of flavor in their desserts.

With a preparation time of approximately 30 minutes, plus baking time, you can whip up a batch of these cookies to share or enjoy on your own.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup white chocolate chips (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
6. Gently fold in the blueberries and white chocolate chips if using, taking care not to crush the blueberries.
7. Using a tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
• Swap blueberries for raspberries or diced strawberries for a different fruity twist.
• To make these cookies more festive, you can add pastel-colored sprinkles on top before baking.
• Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
• If you prefer chewy cookies, slightly underbake them to keep them soft.

Coconut Macaroon Pudding Cookies

Coconut Macaroon Pudding Cookies are a delightful and chewy treat that beautifully combines the rich flavors of coconut and vanilla pudding.

These cookies are ideal for coconut lovers and anyone looking to elevate their holiday cookie platter. With a preparation time of about 20 minutes and a baking time of 12-15 minutes, these cookies come together quickly and are perfect for gatherings, festive events, or simply enjoying at home with family.

Ingredients:

• 1 cup shredded sweetened coconut
• 1/2 cup unsweetened shredded coconut
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 package (3.4 oz) instant vanilla pudding mix
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: chocolate chips or chopped nuts for mixing in

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In another bowl, combine the all-purpose flour, instant vanilla pudding mix, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in both types of shredded coconut, ensuring an even distribution throughout the dough. If desired, mix in chocolate chips or chopped nuts for added texture and flavor.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, and the tops are set.
9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a tropical twist, consider adding crushed pineapple or macadamia nuts to the dough.
• Drizzle melted chocolate over the cooled cookies for an indulgent finish.
• Store the cookies in an airtight container at room temperature for up to one week.
• For a chewy texture, slightly underbake the cookies and allow them to cool on the baking sheet, which helps them finish firming up as they cool.

Peanut Butter Cup Pudding Cookies

Peanut Butter Cup Pudding Cookies are a delightful treat that combines the rich flavors of chocolate and peanut butter in a soft, chewy cookie. These cookies are perfect for peanut butter lovers and are a fantastic addition to any Easter dessert table or cookie platter.

With a preparation time of just 15 minutes and a baking time of 10 minutes, you can whip up a batch of these mouthwatering cookies in no time to share with family and friends.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup peanut butter cups, chopped (mini or regular sizes)
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
3. Add the instant vanilla pudding mix, eggs, and vanilla extract to the bowl. Beat together until fully incorporated.
4. In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped peanut butter cups and chocolate chips, if using.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie as they spread while baking.
7. Bake for 9-11 minutes or until the edges are lightly golden. The centers may look slightly undercooked; they will continue to firm up as they cool.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Variations and Tips:

• Add a Twist: Consider adding crushed pretzels or toffee bits for an extra crunch alongside the peanut butter cups.
• Make it Fudgy: If you love a more fudgy texture, slightly underbake the cookies for a gooier center.
• Store Properly: Keep your cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
• Party Presentation: To elevate your Easter gathering, arrange these cookies on a decorative platter alongside other themed treats like marshmallow peeps or colored eggs.

Carrot Cake Pudding Cookies

Carrot Cake Pudding Cookies are a delightful twist on traditional cookies, combining the rich flavors of carrot cake with the softness of pudding-infused dough. These cookies are perfect for Easter gatherings or any springtime celebration, offering a sweet treat that appeals to both kids and adults alike.

Preparation takes about 15 minutes, with an additional baking time of 10-12 minutes, making these cookies a quick and delicious option for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup carrot cake pudding mix
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• 1/2 teaspoon ground cinnamon

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda, salt, and ground cinnamon. Set aside.
3. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
4. Beat in the egg and vanilla extract until fully combined.
5. Gradually add the dry ingredients into the wet mixture, mixing just until combined.
6. Fold in the grated carrots, walnuts, and raisins until evenly distributed throughout the dough.
7. Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Variations & Tips:

• For a cream cheese flavor, you can add a dollop of cream cheese frosting on top of each cookie after they have cooled.
• To make these cookies even more festive, consider adding shredded coconut or chopped pineapple to the dough for a tropical twist.
• If you prefer a nut-free version, simply omit the walnuts and use sunflower seeds as a substitute for added crunch.
• If the dough seems too sticky, refrigerate it for 30 minutes before baking to make it easier to handle.
• Store any leftovers in an airtight container for up to one week or freeze for longer storage.

S’mores Pudding Cookies

S’mores Pudding Cookies are a delightful twist on the classic summer treat, combining the flavors of gooey marshmallows, rich chocolate, and crunchy graham crackers into a soft and chewy cookie. These cookies are perfect for anyone who enjoys a sweet indulgence, making them a great treat for family gatherings, parties, or just a cozy night in. The preparation time for these cookies is approximately 30 minutes, followed by a baking time of 10-12 minutes, yielding a batch that will disappear quickly!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips
• 1 cup crushed graham crackers

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add the instant vanilla pudding mix, eggs, and vanilla extract, mixing until combined.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the mini marshmallows, semi-sweet chocolate chips, and crushed graham crackers until evenly distributed in the dough.
6. Scoop the dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
8. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For an extra dose of chocolatey goodness, substitute some of the semi-sweet chocolate chips with milk chocolate or white chocolate chips.
• If you want a more intense graham cracker flavor, use graham cracker crumbs instead of crushed whole crackers.
• Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty balance.
• Store leftover cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage. Simply thaw at room temperature before enjoying!
• To impress guests, drizzle melted chocolate over the top of the cookies for a decorative touch.

Strawberry Shortcake Pudding Cookies

Strawberry Shortcake Pudding Cookies are a delightful and soft cookie that captures the essence of strawberry shortcake in each bite. Perfect for springtime gatherings, picnics, or simply as a sweet treat for your family, these cookies are sure to please everyone.

With a preparation time of about 30 minutes and a baking time of 10-12 minutes, these cookies are quick to whip up and enjoy!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup fresh strawberries, diced
• 1 cup white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the instant vanilla pudding mix, eggs, and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the diced strawberries and white chocolate chips until evenly distributed.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
8. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For an added zing, consider incorporating a tablespoon of lemon zest into the dough.
• If you’d like a more intense strawberry flavor, consider drizzling a homemade strawberry glaze over the cooled cookies.
• These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for up to three months.
• Experiment with different mixes of chips, such as dark chocolate or milk chocolate, to tailor these cookies to your taste.

Orange Creamsicle Pudding Cookies

Orange Creamsicle Pudding Cookies are a delightful treat that captures the nostalgic flavors of sunny days spent enjoying invigorating orange popsicles.

These cookies combine the sweetness of orange and hints of vanilla with a chewy texture that’s sure to please any dessert lover. Perfect for Easter gatherings, spring parties, or simply as an after-school snack, these cookies take about 30 minutes to prepare and 10-12 minutes to bake, making them a quick and easy option for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• Zest of 1 orange (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the instant vanilla pudding mix, eggs, vanilla extract, and orange extract. Mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the white chocolate chips and orange zest if using.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to cook slightly as they cool on the baking sheets.
9. Allow to cool for a few minutes on the baking sheets before transferring to wire racks to cool completely.

Variations and Tips:

• For a citrus twist, consider adding a few drops of food coloring to the dough for a vibrant look.
• You can substitute the white chocolate chips with semi-sweet chocolate or even dark chocolate chips, depending on your preferences.
• Try adding some chopped nuts, such as walnuts or pecans, for added texture.
• Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Just thaw at room temperature before serving.

Pistachio and Cranberry Pudding Cookies

Pistachio and cranberry pudding cookies are a delightful twist on traditional cookies, perfect for springtime gatherings, Easter celebrations, or simply enjoying with a cup of tea or coffee.

These soft, chewy cookies are infused with the unique flavors of pistachios and tart cranberries, creating a harmonious blend that is both rich and revitalizing. With a preparation time of around 20 minutes and a total baking time of about 12-15 minutes, they are easy to whip up for a special treat or to impress friends and family.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup instant vanilla pudding mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shelled pistachios, roughly chopped
• 1 cup dried cranberries

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it is light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
4. In another bowl, whisk together the flour, pudding mix, baking soda, and salt until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated.
6. Fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake in the preheated oven for 12-15 minutes or until the edges are golden and the centers are just set.
9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For an extra burst of flavor, you can add a teaspoon of almond extract along with the vanilla.
• Substitute white chocolate chips for a sweet contrast to the tart cranberries.
• To make these cookies even more festive, consider adding a sprinkle of edible glitter or colored sugar before baking.
• Confirm your butter is softened at room temperature for easier mixing; be careful not to melt it.
• Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer preservation.

Raspberry Lemonade Pudding Cookies

Raspberry Lemonade Pudding Cookies are a delightful twist on a classic cookie, infused with the invigorating flavors of summer.

These cookies are soft and chewy, thanks to the addition of vanilla pudding mix, which also gives them a unique texture. They are perfect for family gatherings, Easter celebrations, or simply to satisfy your sweet tooth.

With a preparation time of just about 30 minutes and baking time of 10-12 minutes, these cookies are quick and easy to make, ideal for both novice bakers and experienced ones looking for a fun and fruity treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh raspberries (or frozen, thawed)
• 1/2 cup lemonade concentrate
• 1/2 cup white chocolate chips (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the vanilla pudding mix, eggs, and vanilla extract. Mix well until fully combined.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the raspberries and lemonade concentrate. If desired, add white chocolate chips for a sweeter contrast.
7. Drop tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a more intense lemon flavor, add the zest of one lemon to the cookie dough.
• To make a lemon glaze, mix powdered sugar with lemon juice and drizzle it over the cooled cookies.
• You can substitute raspberries with blueberries or chopped strawberries if desired.
• When using frozen raspberries, make sure they are well-drained to avoid excess moisture in the dough.
• Store cookies in an airtight container for up to one week, or freeze for longer storage.

Chocolate Chip and Hazelnut Pudding Cookies

Chocolate Chip and Hazelnut Pudding Cookies are a delightful dessert that brings together the chewy texture of pudding cookies with the rich flavors of chocolate and hazelnuts. These cookies are perfect for cookie lovers of all ages, ideal for Easter gatherings, family dinners, or simply as a sweet treat to enjoy at home.

With a preparation time of around 15 minutes and a baking time of about 10-12 minutes, you can whip up these cookies in no time.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/2 cup instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)
• 1 cup chopped hazelnuts (toasted if desired)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the instant vanilla pudding mix to the butter mixture and blend well.
4. Incorporate the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and chopped hazelnuts until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Variations and Tips:

• For an extra nutty flavor, substitute a portion of the all-purpose flour with hazelnut flour.
• You can use an assortment of chocolate chips (milk, dark, white) for a mixed flavor profile.
• Add a pinch of sea salt on top of the cookies before baking for a sweet and salty contrast.
• To make the cookies chewier, refrigerate the dough for at least 30 minutes before baking.
• Store cookies in an airtight container at room temperature for up to one week.

Almond Joy Pudding Cookies

Almond Joy Pudding Cookies are a delightful treat that combines the rich flavors of chocolate, coconut, and almond into soft and chewy cookies.

These cookies are perfect for anyone with a sweet tooth, especially fans of the classic candy bar! They are great for holiday gatherings, Easter celebrations, or simply as a special snack to enjoy at home.

With a preparation time of about 15 minutes and a baking time of 10-12 minutes, you can have these scrumptious cookies ready to delight your family and friends in no time.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 package (3.4 oz) instant chocolate pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup sweetened shredded coconut
• 1/2 cup chopped almonds

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the instant chocolate pudding mix, eggs, and vanilla extract to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt; gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips, shredded coconut, and chopped almonds until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked; this is normal as they will continue to cook on the baking sheet.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For an extra coconut flavor, try adding a teaspoon of coconut extract to the dough.
• Substitute the semi-sweet chocolate chips with dark chocolate or white chocolate chips for a different taste.
• To make these cookies even more festive for Easter, consider adding colorful Easter-themed sprinkles on top before baking.
• Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Funfetti Celebration Pudding Cookies

Funfetti Celebration Pudding Cookies are a vibrant, joyful treat perfect for birthdays, graduations, and, of course, Easter celebrations!

These delicious cookies are soft, chewy, and bursting with color thanks to the colorful sprinkles mixed throughout the dough. They take about 20 minutes of preparation time and approximately 10-12 minutes to bake, making them a quick and festive dessert that everyone will love.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 (3.4 oz) box of vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup colorful sprinkles
• Additional sprinkles for topping, if desired

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the vanilla pudding mix, eggs, and vanilla extract to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Carefully fold in the colorful sprinkles, ensuring they are evenly distributed throughout the dough.
6. Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle a few extra sprinkles on top of each dough ball.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a chocolate twist, substitute 1/2 cup of the all-purpose flour with cocoa powder for chocolate Funfetti cookies.
• Add white chocolate or milk chocolate chips to the dough for an extra layer of sweetness.
• If you want to elevate your cookies even more, consider frosting them with a light buttercream and adding more sprinkles on top.
• Store any leftover cookies in an airtight container at room temperature for up to a week or freeze them for longer shelf life.

Maple Bacon Pudding Cookies

Maple Bacon Pudding Cookies are a delightful twist on traditional cookies, combining the rich flavors of maple syrup and crispy bacon with the comforting texture of pudding cookies.

This unique treat is perfect for those who appreciate sweet and savory pairings, making them ideal for festive occasions like Easter or brunch gatherings. With a prep time of about 15 minutes and a total baking time of 12-15 minutes, you’ll have a batch of these indulgent cookies ready in no time.

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup crispy cooked bacon, crumbled
• 1/2 cup maple syrup
• 1/2 cup chopped pecans (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the room temperature butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add in the instant vanilla pudding mix, eggs, and vanilla extract, and mix well until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
5. Fold in the crispy bacon, maple syrup, and pecans (if using) until evenly distributed throughout the dough.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.

Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Variations and Tips:

• For an extra maple flavor, drizzle some warmed maple syrup over the cookies just before serving.
• You can substitute the bacon with crispy pancetta or turkey bacon for a lighter option.
• Consider adding 1/2 cup of chocolate chips for a sweet touch that pairs wonderfully with the savory elements.
• If you want a thicker cookie, chill the dough for 30 minutes before baking.
• Store any leftovers in an airtight container at room temperature for up to 5 days. Enjoy your Maple Bacon Pudding Cookies!

Spiced Bunny Pudding Cookies

Spiced Bunny Pudding Cookies are delightful and whimsical treats that are perfect for celebrating Easter or simply indulging in a sweet moment with family and friends.

These cookies combine the rich, comforting flavor of pudding with warm spices, creating a soft and chewy texture that will please both kids and adults alike. With a preparation time of about 20 minutes and an additional 10-12 minutes for baking, these cookies are an easy and fun addition to any holiday dessert spread.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup chocolate chips (optional)
• Sprinkles or colored sugar (for decoration, optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
4. Add the instant vanilla pudding mix and mix until blended into the wet ingredients.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
6. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
7. If desired, fold in the chocolate chips for added sweetness and texture.
8. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. If you’re using sprinkles or colored sugar, sprinkle some on top of each cookie before baking.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations & Tips:

• Add-ins: Feel free to experiment with add-ins such as chopped nuts, dried fruit, or different types of chocolate chips (dark, white, or milk chocolate).
• Spice Level: Adjust the spice levels according to your preference; add more cinnamon or even a dash of clove for additional warmth.
• Pudding Flavors: Try different pudding flavors, such as butterscotch or chocolate, for a unique twist.
• Decorating: For an extra festive touch, decorate the cooled cookies with royal icing shaped like bunny ears or use edible markers to draw on fun designs.
• Storage: Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer freshness.