Gingerbread Pudding Cookies

I am so excited to have Jocelyn from Inside BruCrew Life here today. I just adore her blog.  Today, she is sharing a pudding cookie recipe with you today and do they ever look delicious. The gingerbread makes these an excellent cookie choice for the holidays!

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Hi, Chef in Training fans. Jocelyn from Inside BruCrew Life here with you today. I am so excited to be participating in Nikki’s holiday cookie week. I just adore Nikki and all the wonderful recipes that she shares with us. She inspires me every single day with her recipes and awesome photography. I am looking forward to the day we actually get to meet in person:-)

This time of year I like to bake lots and lots of cookies. Ok, fine. I actually like to bake cookies year round. But at least during the holidays, it is acceptable to make 12 different varieties in less than 2 months, plus fudge and pretzels, right?

When I saw this Gingerbread pudding at Walmart, I knew right away what cookie I wanted to share here. I know how much Nikki loves pudding cookies, and they have become my go to cookie recipe too. This year I have made M&M Pumpkin Pudding Cookies, Coconut S’mores Pudding Sandwiches, and my all time favorites…Peanut Butter Pudding Cookies. There was no other cookie I wanted to make more than this one for cookie week. If you haven’t tried using pudding in your cookies yet, I totally recommend it. The cookies are so soft and chewy. I love to eat them fresh out of the oven, when they still have that slightly under baked center going on. These ones have just a slight hint of gingerbread…enough to say bring on the holidays!!!

  GINGERBREAD PUDDING COOKIES

1/2 c. butter, softened
1/4 c. plain yogurt
3/4 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
2 eggs
1 box instant gingerbread pudding mix
1/4 tsp. salt
1 tsp. baking soda
2 1/4 c. flour
3/4 c. cinnamon chips
3/4 c. white chocolate chips

Cream the butter, yogurt, and sugars until light and fluffy.
Add the eggs and vanilla and cream again.
Sift together the pudding, salt, flour, and baking soda.
Slowly add to the creamed mixture.
Stir in the chips by hand.
Drop by small rounded spoonfuls onto a baking sheet.
Bake at 350* for 9-10 minutes.
Cool on a wire rack.
Store in a sealed container. 

Thank you so much Nikki for the fun opportunity to share a holiday cookie with your readers. I had a blast creating this cookie just for you.

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Be sure and visit Jocelyn’s blog, Inside BruCrew Life
you can also find her on
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Comments

  1. 1

    Must get my hands on the gingerbread pudding mix! They look so good!

  2. 2

    Jocelyn, you are a genius! Oh my gawsh! Those look so good :)
    I’ve only had Oreo Pudding Cookies so far, but I am totally on board with the trend. The ones I had were easily the most delicious cookie ever! I cannot wait to try your recipe!

  3. 3

    YUM! I just saw the gingerbread pudding at the store today, these looks great (and I love the transparent ribbon title element you used;)

  4. 4

    Yum, that pudding is sitting in my pantry and now it has a purpose! These look delish, Jocelyn!

  5. 5
    Barb Mitcehll says:

    your recipes look so good. Can you tell me where to find the red and white stringe??? Beautiful day to tie up cookies.
    Thanks

  6. 6
    Marcee aliff says:

    These look amazing, but where do you find the cinnamon chips? Do you have to go to a speciality baking shop?

  7. 7

    I saw this post on pinterest. They sure look delicious.

  8. 8

    How many cookies does this recipe yield?

  9. 10

    Will be linking back to this in my upcoming post :)

  10. 11

    this is different and have seen this pudding this so am going to try them thanks so much for a new idea

  11. 12

    Mom loved these at our Christmas dinner. She has asked for the recipe twice. You can;t beat the taste of gingerbread.

  12. 13

    Are “gingerbread cookies” the same as “gingersnaps”? Thanks.

  13. 14

    I just made this cookie and it did not turn out well. Thank goodness I staggered the trays; the first tray did not flatten down AT ALL, so I pressed the rest down with a fork before baking. I had to leave them in the oven for almost 20 minutes!! They tasted good, but not worth all this trouble, and the expense of the ingredients.