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Boston Cream Pie Cookies

I have literally been on the hunt for the instant Egg Custard Pudding Mix forever so I cannot even describe to you how excited I was when I came across it at the store the other day (I ended up buying four!). Another rarity in the grocery stores where I live is the white chocolate pudding mix, which I think I managed to find once and I made my White Chocolate Chip Pudding Cookies recipe with it. But it must have been my lucky day because I also managed to find that instant pudding mix as well! I’m not exactly sure what I plan to make with the white chocolate yet but I’ve had this plan to make chocolate chip cookies with the instant custard mix for quite some time now. However, if like me, you can’t seem to find this particular mix, the vanilla (which is literally available everywhere) or really any other flavor will do just fine!

Boston Cream Pie Cookies

Adapted from All Recipes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 (3.4 ounce) instant custard pudding mix
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 (12 ounce) package semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F
  2. Combine the flour and baking soda. Set aside
  3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart
  4. Bake at 350 degrees F for 8 to 10 minutes

Pre-baked. The original recipe calls for baking them at 375°, but my first batch came out too crispy on the bottom. Cookies should be baked at 350° and that’s that!


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