Almond Joy Pudding Cookies
Author: Nikki
Chewy chocolate pudding cookies topped with a marshmallow coconut icing, topped with almonds and drizzled with chocolate.
Ingredients
  • COOKIES
  • ¾ cup butter, softened
  • ¼ cup sugar
  • ¾ cup brown sugar
  • 1 (3.4 oz) packet instant chocolate pudding mix
  • 2 eggs
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 tsp. baking soda
  • 2¼ cups flour
  • 1½ cups chocolate chips
  • ......
  • MARSHMALLOW-COCONUT ICING
  • ½ cup evaporated milk
  • ½ cup sugar
  • 12 marshmallows
  • 5 oz. coconut
  • 3 cups powdered sugar
  • ......
  • 1 cup slivered almonds
  • 4 oz. melted chocolate (candy coating, chocolate chips) for drizzle
Instructions
  1. Preheat oven to 350 F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs, vanilla and almond extract and beat until well incorporated. Add flour mixture slowly until well incorporated. Stir in chocolate chips. Roll into 1″ balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.
  2. While cookies are baking make marshmallow-coconut icing. To make icing, Add evaporated milk and sugar to a medium saucepan and bring to a boil. Once it reaches a boil, remove from heat and add and stir marshmallows until melted. (I sometimes just turn the heat down to low and stir until they are melted). Once marshmallows are melted, add coconut and stir. Add powdered sugar and beat until smooth. Add more powdered sugar as necessary to reach desired consistency.
  3. Frost cooled cookies with icing.
  4. Sprinkle slivered almonds over the top of icing.
  5. Drizzle melted chocolate over the tops and let set up.
Recipe by Chef in Training at https://www.chef-in-training.com/almond-joy-pudding-cookies/