Soft "n" Chewy Creamsicle Cookies
"very yummy recipe,i got this recipe from zaar, but i adapted it to taste like a creamsicle, but this is a very versitle recipe can be changed easily, by the pudding flavor and chocolate chips you can make it your own, very simple recipe"
photo by BabyGurl1877
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
20-24 cookies
- Serves:
- 24
ingredients
- 1 1⁄8 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 cup butter (softened) or 1/2 cup margarine (softened)
- 1⁄8 cup granulated sugar
- 3⁄8 cup light brown sugar
- 1⁄2 teaspoon vanilla
- 1 (4 ounce) package vanilla instant pudding mix
- 1 large egg
- 0.5 (12 ounce) package white chocolate chips
- 1 tablespoon orange zest
- 1⁄8 teaspoon orange extract
directions
- pre heat oven to 375.
- mix flour with baking soda and set aside.
- in a large mixing bowl, combine butter, sugars,and pudding mix,vanilla, and orange extracts.
- beat until smooth and creamy.
- beat in egg, gradually add flour mixture.
- stir in chips and zest.
- roll into balls (size of walnuts) and flatten slightly on to a non greased cookie sheet.
- bake at 375 for 8-10 minutes.
- note: you can use chocolate pudding mix instead of vanilla for a chocolate orange chip cookie yummy.
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Reviews
-
Made one batch and they were so incredibly yummy, I had to make a 2nd batch! I followed the recipe as is. I always use butter in my cookies. Rolling them in walnut size balls is all you need to do and they don't spread much at all while baking. They come out picture perfect! I did add orange coloring to my 2nd batch. These are so unique and I've told everyone about them. I am thinking of trying them in lime. Thank you for sharing! -
Super delicious! I didn't have brown sugar so, in all, used 1/2 cup white sugar plus 2 tablespoons molasses (too sweet for my taste; forgot pudding mix already contains sugar. Will reduce sugar to 1/2 cup next time -- there definitely will be a next time!). Didn't have real lemons; squeezed 2 tbs of lemon juice from a plastic 'lemon' (can increase this too for a nice lemony flavour). Used a shallow madeleine pan to retain round shape. For another tray, added 1 tsp flour + 1 tsp cornflour to remaining dough -- thickness of cookies was 1/4 inch. My dried cranberries, white choc with hazelnut croquant (chopped) and halved macadamia nuts went very well with this -- a tad indulgent! Thanks much. :) -
Wow! These were fantastic! I'm an amateur baker--as in these are about the fourth recipe of cookies I've made from scratch and they were awesome. The only change was that I used 1.5 tsp of dried orange peel rather than fresh zest. I dropped two ways: regular rolled balls pressed a bit and they were perfectly round and smooth and soft; and then the America's Test Kitchen way, rolled, torn in half, turn rough middles 90-d to face up and gently pressed back together, they were a mix of soft and crunchy textures, almost as if there were nuts in them. I should've heeded Chuck's advice and doubled the batch. I'm making more today and making a pistachio batch too! -
Fantastic Cookies! Double the recipe-it' s just works, and you will thank me later....... I didn't have orange extract so substituted Grand Marnier (1.5 Tablespoons for a double batch), and some extra zest. These really do hit the Orange Creamsickle taste sensation. Will be making these again and again......
