Heath Pudding Cookies

Today I have for you yet another pudding cookie recipe concoction. Using my mom’s pudding chip cookies as a framework, I used all dark brown sugar in the batter for a deep caramel taste. Instead of chocolate chips, I added a whole bag of Heath milk chocolate toffee baking bits. The result? A rich, soft caramel cookie with crunchy and chewy candy bits inside.

Heath Pudding Cookies
Prep time
Cook time
Total time
Heath Pudding Cookies
Serves: 40
  • 1 cup butter, softened
  • 1 cup dark brown sugar, packed
  • 1 small package instant french vanilla pudding mix
  • 1&1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 8 oz. package Heath milk chocolate toffee baking bits
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, cream together the butter, brown sugar, pudding mix, and vanilla.
  3. Beat in the eggs.
  4. Add the flour and baking soda, stirring until well combined.
  5. Add the Heath baking bits, mixing until incorporated.
  6. Using a 1&1/2 Tablespoon scoop, drop dough onto parchment lined cookie sheets.
  7. Bake for 9 minutes, or until edges are slightly golden and centers are almost set.

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