Yield: 28-30 cookies

Pina Colada Pudding Cookies

Pina Colada Pudding Cookies

Ingredients

  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 2 sticks real butter, softened
  • 1/2 cup regular sugar
  • 1/3 cup dark brown sugar, (can sub light brown), packed
  • 1/3 cup powdered sugar, scoop and level method (don't sift before measuring)
  • 1 (3.4 oz.) box French Vanilla instant pudding mix, (can also try instant Coconut Cream)
  • 2 eggs
  • 1 tsp. butter rum extract
  • 1 tsp. coconut extract
  • 1/2 tsp. vanilla extract
  • 1/4 cup each: white chocolate chips and butterscotch chips (I was a little heavier handed on the white chocolate ones and less on the butterscotch)
  • 1 cup dried sweetened pineapple, chopped
  • 1 cup sweetened flaked coconut, lightly packed
  • kosher salt

Instructions

  • Preheat oven to 350º F (175º C).
  • Whisk together the flour and baking soda, set aside.
  • In a large mixing bowl, cream together the butter, dark brown sugar, regular sugar and powdered sugar. Beat in instant pudding mix until blended. Mix in the eggs, and extracts. Blend in the flour mixture.
  • Fold in the white chocolate and butterscotch chips, pineapple and coconut.
  • Drop cookies by large rounded spoonfuls onto ungreased cookie sheets. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.
  • Lightly sprinkle tops with kosher salt as desired.
  • Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.
  • Remove from baking sheet carefully to a rack to cool.
  • *They will look like they aren't done, but they will set up as they cool.
  • Store in an airtight container on the counter.

    • Notes

    The trick to these is to never over beat the eggs and wet ingredients. You want this to be well mixed on a low speed, but not whipped. Over beating will result in domed, cake-like cookies and they won't be as dense, moist, chewy and delicious.
    Be careful NOT to over bake these, either. 10-12 minutes until the edges are lightly browned is all it takes.