Oh, Easter! It’s that magical time of year when the flowers start blooming, the days get longer, and there’s a hint of chocolate in the air. One of my favorite traditions during this season is whipping up a batch of these delightful Easter Pudding Cookies. Not only do they taste divine, but they also look so cheerful with those pastel candies! Just thinking about them brings back memories of family gatherings, where the little ones excitedly searched for colored eggs in the backyard and devoured cookies like there was no tomorrow.
These cookies hold a special place in my heart (and my cookie jar!). The combination of rich butter, sweet sugars, and the hint of vanilla from the pudding mix results in a soft and chewy cookie that practically melts in your mouth. Plus, who can resist that little crunch and burst of flavor from the candy-coated chocolates? Let’s dive into how to make these festive treats!
What’s in Easter Pudding Cookies?
Unsalted Butter: The base of our cookies! I like to use unsalted butter for better control over the sweetness and saltiness of the dough. Make sure it’s softened so it blends seamlessly!
Brown Sugar: This sugar gives the cookies their rich, caramel-like flavor and contributes to that delicious chewy texture we all love.
Granulated Sugar: Just a little bit to balance everything out and sweeten those cookies to perfection!
Instant Vanilla Pudding Mix: This is a secret weapon in these cookies! It adds moisture and a delightful vanilla flavor that makes these treats extra special.
Large Eggs: They help bind everything together, making your dough smooth and luscious.
Vanilla Extract: This will kick up the vanilla flavor even more! I’m a firm believer that good-quality vanilla makes a world of difference.
All-Purpose Flour: The foundation of any cookie recipe. It gives structure and holds everything together.
Baking Soda: This little gem helps the cookies rise just the right amount, keeping them soft in the middle.
Salt: A hint of salt helps elevate all those sweet flavors!
Chocolate Chips: Optional but totally worth it! They bring a gooey richness to the cookies. (Who doesn’t love chocolate?)
Pastel-colored Candy-coated Chocolates: These candy beauties are a must for Easter! They add a pop of color and a sweet crunch that’s hard to resist.
Is Easter Pudding Cookies Good for You?
While these cookies are a delightful indulgence, it’s important to enjoy them in moderation. The comforting combination of butter and sugars makes them deliciously rich. Here are a few notes on the ingredients:
Butter: While it provides a tasty base, it’s high in saturated fats, so keeping an eye on portion sizes is key!
Brown Sugar and Granulated Sugar: They both sweeten the deal but can lead to sugar spikes, so try to limit how many you snack on in one sitting, even if they are simply irresistible!
Eggs: They provide protein and essential nutrients, making them a necessary component in this recipe!
In short, enjoy these heavenly cookies responsibly!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1 package (3.4 oz) instant vanilla pudding mix
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chocolate chips (optional)
– 1 cup pastel-colored candy-coated chocolate candies (like M&M’s)
This recipe makes about 24 scrumptious cookies.
How to Make Easter Pudding Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
3. Add the instant vanilla pudding mix to the buttery goodness and mix well until everything is combined.
4. Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Gradually add the dry mix to the wet ingredients, stirring until just combined – no one wants tough cookies!
7. If you’re adding chocolate chips, fold them into the dough now until evenly distributed.
8. Gently stir in the pastel candy-coated chocolates, but save a few for some eye-catching decoration on top.
9. Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Press a few extra pastel candies on top of each cookie for that festive look.
10. Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft (trust me, that’s the secret to their chewiness).
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. And there you have it! Enjoy your delightful Easter pudding cookies!
Sweet Tips and Variations
– If you’re feeling adventurous, why not swap out the pastel chocolate candies for seasonal-themed sprinkles?
– Try using a mix of dark and milk chocolate chips for a flavor explosion!
– These cookies freeze wonderfully. Just bake, let them cool, and pop them in an airtight container. You can pull them out for a sweet treat any time!
Alright folks, it’s time to roll up those sleeves and get baking! I hope these Easter Pudding Cookies bring as much joy to your table as they do to mine. Don’t forget to share your baking experiences and maybe even a picture of your finished cookies; I can’t wait to see them! Happy baking! 🐰✨
