Apple Pie Pudding Cookies, Lemon Meringue Pudding Cookies, Grasshopper Pie Pudding Cookies

 Pudding Mix Cookies Basic Recipe

Adapted from Jell-o recipes 

Makes about 45 cookies


2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, room temperature

¾ cup light brown sugar, packed

¼ cup granulated sugar

3.4 oz. package instant pudding mix

2 large eggs

1 teaspoon vanilla extract

1 ½ - 3 cups add-ins (baking chips, nuts, dried fruit, etc.)


  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream butter and sugars.
  • Add eggs, pudding mix, and vanilla. Beat until fluffy.
  • Gradually add the flour mixture until blended.
  • Stir in add-ins.
  • Scoop heaping tablespoons of dough onto cookie sheet about 2” apart.
  • Bake for 10-12 minutes, until slightly golden.
  • Cool on wire rack
  • When completely cool, store in an airtight container at room temperature for up to one week.
 Apple Pie Pudding Cookies
  • Make basic recipe using vanilla instant pudding mix.
  • Stir in: ¾ -1 cup diced dried apple (plumped), ¾ cup cinnamon chips.

(To plump diced apple:  Place the apple pieces in a small bowl and pour in enough very hot water to cover. Soak for 5 minutes. Drain out the water. Dab the apples with paper towels to remove excess moisture.) 

  • After scooping dough onto cookie sheet, sprinkle the un-cooked cookies with cinnamon-sugar.

Lemon Meringue Pie Pudding Cookies

  • Make basic recipe using lemon instant pudding mix.
  • Stir in  ¾  cup white chocolate chips, then fold in  ¾ cup marshmallow crème (marshmallow crème should still be visible in ribbons throughout the dough).

 Grasshopper Pie Pudding Cookies

  • Make basic recipe using chocolate or chocolate fudge instant pudding mix. Reduce flour to 2 cups and add ¼ cup of cocoa powder to the flour mixture.
  • Stir in: ¾ cup mint chips, ½ cup mini-marshmallows, ¾  cup semi-sweet or dark chocolate chips.


Packing tips: Wrap pairs of cookies (with bottoms together) in plastic wrap, then place in airtight container or zip lock bag. To help the cookies retain their chewy texture, place a piece of white bread in the airtight container. Never pack mint cookies with other types of cookies. Even through plastic wrap, all of your cookies will end up tasting like mint.
Pie Pudding Cookies was originally published on
all content and photos © 2012 themondaybox