Super Soft Spumoni Pudding Cookies

I’m definitely not one of those blogs that sticks with the “national holiday of yada yada” posts. I just like to make yummy shit when the mood strikes. Such as these Spumoni cookies. Did you know that National Spumoni Day is August 21? I googled it. Apparently it is a thing. So is National Blah Blah Blah Day… April 17.

Blah blah blah, let’s make some frickin’ cookies already. I had a box of Pistachio instant pudding sitting in my cupboard waiting to be baked with love. I also had a half jar of maraschino cherries that’d been in the fridge for who knows how long (not me) so, voila, Spumoni cookies baby!

I can’t remember the last time I made cookies WITHOUT pudding mix. That stuff really takes any assortment of flavor cookie and puts it into the melt in your mouth zone.

I’ll probably repost this on Insta come August 21, let’s be honest.

What’s your favorite pudding cookie recipe?

AuthorDawnReedCategory

Yields34 Servings

 2 ¼ cups flour
 1 tsp baking powder
 1 tsp baking soda
 1 package of instant Pistachio pudding mix (3.4 oz)
 1 cup butter (room temp)
 ¾ cup sugar
 1 ½ tsp almond extract
 2 eggs (room temp)
 1 package of chocolate chips
 20 maraschino cherries (diced)

1

Preheat oven to 350 F.

2

In a standing mixer, cream together the butter and sugar for about 2 minutes. Add the eggs one at a time while mixing. Add the extract.

3

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pudding mix.

Add this to the mixer slowly while continuously blending for couple minutes.

4

Once the mixture is well blended, stir in the chocolate chips and diced cherries until incorporated throughout the cookie dough.

5

Line baking sheets with parchment or slipmats, and drop cookie dough by the rounded tablespoon onto the sheets.

6

Bake for 8-10 minutes. The centers will be soft. Don't over bake. Let them cool on the sheets for about 5 minutes before transferring to a wire rack.

Ingredients

 2 ¼ cups flour
 1 tsp baking powder
 1 tsp baking soda
 1 package of instant Pistachio pudding mix (3.4 oz)
 1 cup butter (room temp)
 ¾ cup sugar
 1 ½ tsp almond extract
 2 eggs (room temp)
 1 package of chocolate chips
 20 maraschino cherries (diced)

Directions

1

Preheat oven to 350 F.

2

In a standing mixer, cream together the butter and sugar for about 2 minutes. Add the eggs one at a time while mixing. Add the extract.

3

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pudding mix.

Add this to the mixer slowly while continuously blending for couple minutes.

4

Once the mixture is well blended, stir in the chocolate chips and diced cherries until incorporated throughout the cookie dough.

5

Line baking sheets with parchment or slipmats, and drop cookie dough by the rounded tablespoon onto the sheets.

6

Bake for 8-10 minutes. The centers will be soft. Don't over bake. Let them cool on the sheets for about 5 minutes before transferring to a wire rack.

Super Soft Spumoni Pudding Cookies

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