Recipe: Super Soft Sprinkle Pudding Cookies

My cookies do not look like those from the original recipe blog post. But I bet they taste just as good!

After my made banana brownies last week (inspired by this Bon Appétite video, despite the bad press they're getting right now), I was thinking about what recipe I could make next. I have made cookies using pudding mix before, and it's so easy. So I figured I'd do that.

Here's a recipe I found on the Cookies & Cups blog by Shelly Jaronsky:

Ingredients:

• 3/4 cup butter
• 1 cup granulated sugar
• 1 egg, plus 1 yolk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 (3.5-ounce packet instant vanilla pudding mix)
• 2 cups flour
• 1/2 cup sprinkles

Instructions:

1. 1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. 2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.
3. 3. Next mix in the pudding mix for 30 seconds.
4. 4. Turn the mixer to low and add in the flour, mixing until just combined.
5. 5. Finally add in the sprinkles and mix until incorporated evenly.
6. 6. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don’t over-bake if you want super soft soft cookies.
7. 7. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Now for my comments...

• I don't like having to separate yolks from the whole egg. It's a skill I've never learned, and quite honestly, I wouldn't know what to use with the extra white of the egg, and throwing it out seems like a waste. Instead I replaced the extra egg yolk with half a banana (mashed). I think that's easier, less messy, and great for vegan recipes (which this is not, clearly). 
• I've never been one for timing the steps of a recipe. One mixer may be stronger than another and can mix faster. I simply follow the "until incorporated" rule. 
• I may have over-baked my cookies (as usual) because when they are so pale I can't tell when they are done! Mine were a lovely golden color, so clearly cooked through. Maybe they aren't as soft as what the original plans for, but mine were still soft and not crispy at all.

Very yummy, so simply. A recipe to keep in your back pocket, especially when you have pudding mix laying around the pantry!