Pudding-Filled Cookie Cups
Yields: 24 cookie cups
  • 16½ ounces prepared chocolate chip cookie dough
  • 1 package (3.9 oz, or any 4-serving box) JELL-O instant pudding, any flavor
  • 1 cup milk (I use skim)
  • sprinkles, for decoration
  1. Preheat oven to 350F degrees. Spray 2 12-cup mini muffin tins with cooking spray and set aside.
  2. MAKE COOKIE CUPS: Divide cookie dough into 24 portions, and roll into balls. Place each ball into prepared mini-muffin tin. Bake for 9 to 11 minutes, or until dough starts to turn golden. Remove from oven and let sit in pan to cool for 2 minutes. [Note: cups will form a natural indentation once removed from the oven] Carefully ease cookie cups out of pan using a knife and place on wire rack to cool completely.
  3. MAKE PUDDING: Meanwhile, whisk together Jell-O pudding and milk for 2 minutes, or until combined. Mixture will be very stiff! If you want to pipe the pudding onto the cups, chill pudding in the refrigerator to set for at least 5 minutes to overnight. (See note)
  4. FILL: Put pudding in a pastry bag fixed with desired tip and pipe pudding on the indentation of the cookie cup.
  5. DECORATE: Top with festive sprinkles, as desired.
  6. STORE: Store in refrigerator until ready to serve. Remove from refrigerator 30 minutes before serving, if you want them to be room temperature. They're good either way!
If you want to simply spoon the pudding into the cookie cups, I suggest filling the cookie cups with pudding BEFORE chilling the pudding, and then chill the filled cookie cups to set the pudding.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/16/pudding-cookie-cups/