Did you get invited to a 4th of July party and don’t know what to bring? You’re in luck – we found this awesome recipe for you! We borrowed this recipe from Dorothy over at Crazy For Crust.
“These cookies are easy and come together fast. They do require chilling, but that’s because I love an extra-soft and gooey cookie. I added 4th of July M&Ms and red and blue sprinkles so they look like Fireworks Pudding Cookies! We all know that cookies are perfect for summer parties. They don’t melt or require serving utensils, which makes these the perfect party cookie!
(BTW, if you’re having trouble finding the patriotic M&Ms, look in the actual candy aisle. I found them at Target near the regular M&Ms. You could also use any color M&M or your favorite flavor. You can find the sprinkles at most craft stores or even Target/Walmart.)”
Here’s the Recipe:
FIREWORKS PUDDING COOKIES
These brown sugar pudding cookies are my new favorite cookie recipe! Soft and chewy, they’re perfect filled with patriotic colors and M&Ms!
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
- 1/4 cup red and blue sprinkles (or any colors)
- 3/4 cup 4th of July M&Ms (or any color of M&M)
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.