Christmas Compost Pudding Cookies
All the best flavors packed into one cookie. They're thick, chewy, crunchy, chocolatey, salty, and just plain delicious. These are perfect for holiday parties, or just because!
Equipment
- Stand mixer or handheld electric mixer
Ingredients
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 cup (2 sticks) salted butter, softened
- ⅔ cup brown sugar, packed
- ¼ cup granulated sugar
- 3.4 oz. vanilla instant pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pretzels, crushed
- ½ cup rippled potato chips, crushed
- ¼ cup M&M's
- 1 tsp ground coffee
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour and baking soda. Set aside.
- Using a stand mixer or handheld electric mixer on high speed, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add pudding mix, vanilla and eggs, and continue to beat on high speed for 2-3 more minutes.
- With the mixer on low speed, slowly add the dry ingredients to the wet until all the dry ingredients are incorporated. Add remaining ingredients. Slowly turning the speed up, mix until just combined and everything is evenly distributed.
- Drop cookies by 1/4 cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely. If desired, top each cookie with more mix-ins while dough is still soft.
Notes
- Store leftover cookies in an air-tight container at room temperature for up to 1 week, or in the freezer for up to 3 months!
- Original Chocolate Chip Pudding Cookies: https://whatmollymade.com/chocolate-chip-pudding-cookies/