Coconut Cream Pudding Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 (3.4 oz box Coconut cream pudding mix, instant
  • 1 box Vanilla sugar cookie mix
  • 1 cup White chocolate chips

• Oils & Vinegars

  • 2 tbsp Milk or oil

• Nuts & Seeds

  • 1 tsp Coconut extract

• Dairy

  • 1/2 cup Butter

Found on thedomesticrebel.com

Description

Ingredients

• 1 box vanilla sugar cookie mix (I like Krusteaz)
• 1 egg
• ½ cup (1 stick) butter, softened
• 2-3 Tbsp milk or oil
• 1 (3.4 oz) box instant coconut cream pudding mix (just the dry mix)
• 1 tsp coconut extract, optional but adds great flavor
• 1 cup white chocolate chips

Directions

• Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
• In a large bowl, stir together the sugar cookie mix, egg, softened butter, milk, instant pudding mix and the coconut extract until a soft dough forms. You may have to knead it together with your hands. You can add a little more milk or oil, one Tbsp at a time, until dough is soft and workable. Stir in the chocolate chips.
• Drop rounded Tablespoonfuls of dough onto the baking sheets about 2 apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies will be golden brown and just barely set. Do not over-bake. Cool completely before serving.