Ingredients for Ethel's Pudding Cookies
- Vegetable Oil
- 1 (3.4 ounce) package instant vanilla pudding mix
- Bisquick
- Egg
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How to Make Ethel's Pudding Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 (3.4 ounce) package instant vanilla pudding mix (do not use instant pudding cups).
- Stir in ½ cup chocolate chips (optional).
- Roll dough into 36 balls (approximately 1 inch in diameter). Place onto prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
2g
Carbs
1g