Adding dry pudding mix to cookies makes for a soft and chewy type of cookie. Plus it adds an additional layer of flavors. These pudding cookies also have the crunch of added cereal. You can mix and match pudding flavors with the cereal to create some unique flavor combos.
UTENSILS
Parchment lined cookie sheet
Wire Rack for cooling cookies
Hand Mixer
INGRIDENTS
½ cup softened canna butter
¾ cup canna brown sugar
1 tsp canna vanilla extract
½ tsp lemon extract
1 large egg (I barter with my neighbor for
Fresh eggs)
1 3.4 oz box instant lemon pudding
½ tsp baking powder
¼ tsp canna salt
1 ¼ cup all purpose flour
2 cups of fruity pebbles cereal
3 tbs canna honey powder
Sludge
NOTE dough will need to be chilled for 30 minutes before baking
DIRECTIONS
- Cream together the cannabutter, canna brown sugar, canna honey powder, and sludge
in a large mixing bowl using a hand mixer or stand mixer with the paddle attachment - Add egg and canna vanilla extract and mix.
- Add pudding mix, baking soda, and canna salt — mix until combined
- Mix in flour, then the fruity pebbles
- Form two tablespoon scoops of batter into balls, place on a cookie sheet, cover, and chill
for 30 minutes - Preheat oven to 350f
- Remove cookie dough balls from refrigerator and place on a parchment-lined cookie
sheet approx 2” apart and bake for 12-14 minutes - Cool on cookie sheet for 5 minutes, then move to wire cooling rack
- Store in an airtight container. I place a piece of bread in the container to keep the
cookies moist for up to 4 days.
Chefs Note
This recipe is very versatile. You can mix and match the pudding and cereal. Another option is
to drizzle infused chocolate or caramel sauce; add sprinkles, nuts, M&M’s, or dried fruit
Combinations
- Snickerdoodle Krunch: Cocoa Pebbles, French Vanilla pudding, Cinnamon
- Cookies and Cream: Cocoa Pebbles, Cookies and Cream Pudding, cocoa powder
- Chocolate peanut butter: Cocoa pebbles, chocolate pudding, coffee, peanut butter cups
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