I can't remember the last time I made cookie bars. I made these because I needed something fast and easy to take to work. These were super easy. I got the recipe off the bag of butterscotch chips and they were a big hit. So easy and so yummy, I can't wait to make them again.
My dear friend, Debbie, hosted her annual cookie swap this past weekend. It was a blast. She is a wonderful hostess, and always goes above and beyond. Really, she does...to prove it...those are her snowflake cookies on the white platter. So much detail, and yummy too! It was great seeing everyone, and all the cookies were delicious.
Pudding cookies. You know I love them. Here is my latest take on my favorite cookie. This version uses chocolate fudge pudding mix and dark chocolate and mint chips. I also used crisco instead of butter. If you love Thin Mints, you'll love these cookies.
These are my all time favorite cookies! They are also the cookies I made for the cookie swap. They are super easy, and they don't take a lot of ingredients. Plus, they are moist and sweet and oh so chocolaty.
I got the recipe from kraftfoods.com but here it is, just in case you want to make these yummy treats.
Pudding Cookies 1 cup (2 sticks) butter or margarine, softened 1 cup packed brown sugar 1 pkg. (3.9 oz.) Chocolate Instant Pudding 2 eggs 1 tsp. baking soda 2 cups flour 1 pkg. white chocolate chips
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate chips.
DROP dough 2 inches apart, onto un-greased baking sheets.
BAKE at 350°F for 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.