These funfetti pudding filled sugar cookie cups are as fun as they are easy to make. Whip them up in a pinch!
This is a prime example of why I keep random baking supplies on hand at all times. It actually surprises me when I run out of the most basic ingredients (flower, sugar, baking powder, baking soda, salt, vanilla, eggs, etc) because I always buy more before I run out. I do this because many times while I am cooking I will run out of the stock in my kitchen and all I have to do is go down into the basement to grab another. There’s nothing worse than having to go to the store mid-recipe.
This recipe however was made with slightly less common ingredients to have on hand but nonetheless I had them. After spending all morning sorting out the graduation banners, I whipped these together for a friend’s grad school graduation party the morning of. Just 4 ingredients, all of which were already in my possession including the tube of sugar cookie and the box of instant cake batter pudding. I had actually bought both those items for separate recipes that never ended up coming to life so I am glad I found a new purpose for them!
Despite their simplicity, these cookie cups look anything but simple but I promise they are. You just bake the cookie dough into mini muffin pans, and once cooled fill with cake batter instant pudding. Can’t find cake flavored pudding? Vanilla will do just fine. You could try mixing in a little dry cake mix but I cannot vouch for that method as I have not yet tried that myself.
Do you have any ingredients you keep on hand for quick treats?
Three years ago: Cabana Boy Popsicles
Four years ago: Cheetos Marshmallow Crispy Treats
Five year ago: Brussels Sprout Mac and Cheese
FUNFETTI PUDDING SUGAR COOKIE CUPS
Makes 24 mini cookie cups
1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough
1 (3.4 oz.) box cake batter instant pudding (or vanilla)
1-1/2 cup cold milk
- Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
- Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
- Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
- Pour milk into a medium bowl. Add pudding and beat with a wire whisk or electric mixer for 2 minutes. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with sprinkles and refrigerate until ready to serve.
Source: Adapted from my Eggnog Mousse Sugar Cookie Cups.