Lemon Blueberry Cookies

A while ago, I made cookies using instant pudding mix.  I have had some cook and serve lemon pudding sitting in the cabinet for a while, and needed to use it up.  I wondered if you could exchange cook and serve pudding for instant in a cookie recipe.  Well, I am here to tell you that you can.  Just make a few minor adjustments and you will have a nice moist chewy cookie. 


These cookies are lemony with little bursts of blueberry throughout. Drizzled with a little white chocolate, they are perfect chewy treat.


Lemon Blueberry Cookies


3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 box (4.3 ounce) cook and serve lemon pudding
2 eggs
1 teaspoon vanilla
1 cup dried blueberries
melted white chocolate to drizzle, if desired


Preheat the oven to 350F.  Line a baking sheet with parchment paper.


In a small bowl, combine the flour, baking soda, and salt.  Set aside.  In a medium size bowl, cream together the butter and sugars.  Beat in the pudding mix.  Add the eggs and vanilla, and beat until completely incorporated, scraping down the sides of the bowl if necessary.  Add the flour mixture and beat until just combined.  Stir in the dried blueberries.


Scoop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake for 10 minutes or until the centers are just set.  Remove cookies from the oven and let cool on the pan for 3 minutes before transferring to a cooling rack to cool completely.  Drizzle with white chocolate if desired.  Makes about 30 cookies.


Enjoy!  -Cardamommy