Firecracker Pudding Cookies

These Firecracker Pudding Cookies are soft, sweet, and all dressed up for the Fourth of July. Happy birthday, America.

I know I post about pudding cookies pretty often (go ahead and take a look). But there’s a good reason for it. They are consistently delicious! Plus I think that they come out being good looking cookies just about every time, too. There’s nothing wrong with an ugly cookie (provided that it tastes good), but ugly cookies aren’t exactly photogenic for a food blog.

Pudding cookies are also endlessly customizable. Switch up the mix-ins and pudding flavors to suit your needs. I obviously went red, white, and blue for the Fourth of July, but you can switch things up for any holiday or occasion.

This recipe is adapted from one found on Crazy for Crust.

Print

Firecracker Pudding Cookies

Prep Time

15 mins

Cook Time

11 mins

Chilling time

1 hr

Total Time

26 mins

 

Course: Dessert

Cuisine: American

Servings: 24 cookies

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 egg
• 1 tsp vanilla extract
• 3.4 oz (1 box) instant vanilla pudding mix
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups all-purpose flour
• 3/4 cup red, white, and blue sprinkles
• 3/4 cup red, white, and blue M&Ms, plus more for pressing into the top of the cookies

Instructions

1. In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.
2. Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the sprinkles and M&Ms and mix on medium-high speed until they are well distributed throughout the cookie dough.
3. Line a baking sheet with parchment paper. Scoop ~1.5 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour.
4. When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.
5. Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.