Chocolate Pudding Pie Cookie Cups
Chocolate chunk cookies filled with creamy pudding make the perfect afternoon snack! Mix things up with butterscotch, pistachio, or cherry pudding. [br] (Because pudding is perishable, these cookies need to be stored in the refrigerator. Luckily they taste best chilled anyway.)
Servings 20
Ingredients
- 1 box 12.5 oz Betty Crocker ® Hershey’s Chocolate Chunk Cookie Mix
- ⅓ cup butter softened
- 3 tablespoons water
- 1 box 3.9 oz chocolate fudge flavor instant pudding
- 1 ¾ cup fat free milk
Instructions
- Heat oven to 375ºF. Stir cookie mix, softened butter, and water in medium bowl until soft dough forms.
- Drop teaspoonfuls into mini muffin pan. Bake 12-14 minutes, or until edges are set. Remove from oven; use the handle of a wooden spoon to press down on the center of each cookie, forming a cup. Let cool completely before removing from pan.
- In second bowl, combine pudding mix and milk. Using hand mixer, beat 2 minutes or until thick. Spoon 1 teaspoon of pudding into each cookie cup. Refrigerate 30 minutes or until pudding is set.