I hope you all had a wonderful Easter!
Ours was super low-key, and by super low-key, I mean as low-key as humanly possible. Like, we literally all sat on our butts and watched TV all day. Then I made chicken parmesan for dinner since no one likes ham. The Parkers are winning at this Easter business.
And you know what’s even worse than being an Easter loser? An Easter loser who didn’t even make dessert for after Easter dinner.
I KNOW.
How am I a dessert blogger? I should be fired immediately.
I made stuff for the blog, so technically we had dessert, but I am kind of like the dessert police and didn’t let anyone touch it since I hadn’t photographed it yet.
I KNOW.
So we ate like dessertless barbarians. I’m clearly winning at life.
Anyway, can we talk about these Coconut Cream Pudding Cookies? They are incredible! Super coconutty, soft and supremely chewy, and loaded with white chocolate. AHMAZING.
You won’t believe how easy they are to make, too!
Start with a box of sugar cookie mix – I like Krusteaz’s Butter Vanilla Sugar the best. It has such delicious flavor on its own, but it adds a wonderful depth to these cookies. Next, mix together the ingredients on the back of the box. AKA, your usual suspects of butter and an egg. With your old faithful mix-ins, add in a box of instant coconut pudding mix. Yep, the dry mix. Once it’s all incorporated – and you may add in a little milk or oil to help things along – toss in some white chocolate chips.
This is one all-star cookie, people. Definitely not a loser.
Enjoy!!
- 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
- 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.
Pretty pretty promise me you’ll make them?!
Have a super sweet day!
xo, Hayley
Michele @ Alwayzbakin says
I’m a total Easter loser. NO dessert here either. I made Carrot Cake on the Thursday before though. Does that count?? THESE cookies. They sound amazing! Easy AND delicious.
thedomesticrebel says
Haha, it’s okay! We’ll be Easter losers together <3
Sheila says
Question – excited to try these cookies!! i can not find instant coconut pudding. Is there an issue w/using cook and server coconut pudding? If so is there anything i would need to do to compensate for using cook and serve pudding ??
thedomesticrebel says
Hi Sheila! Sorry you cannot find the instant coconut pudding. I do not advise using the cook & serve as it doesn’t function the same way as instant does. In its place, feel free to use instant vanilla pudding mix and just use extra coconut extract to ramp up that flavor. Hope this helps!
Ali says
Good, but with no coconut extract they aren’t super coconutty. Also, mine needed 12-13 minutes. At 8-10 they were still goo! Thanks for the receipt though!