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Pudding Kiss Cookies

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What I’ve got for you today is more of an idea than a recipe. And it actually involves recipes that we’ve already shared with you.

This week I had 3 different Christmas parties, all which required dozens of cookies. My preschooler wanted to bring chocolate chip cookies, because those are his favorite. Easy.

I made Janelle’s recipe that involves using a box of instant pudding. My daughter wanted something a lot fancier. Like homemade and perfect decorated gingerbread men. That’s such a lovely thought, isn’t it? But, with my week it wasn’t going to happen. So, we decided to make a few batches of pudding cookies, in different varieties and add some kisses and hugs.

In making all these batches and varieties, I feel like I perfected the process of these blossom, or kiss cookies. So I’m here to share with you my wisdom and tips for creating the perfect kiss-topped cookie.

First of all, these pudding cookies are absolutely perfect for this type of cookie because they’re chewy and they’re versatile. Plus, you can make pretty much any flavor you want! Here are the flavors we’ve already got on the blog:

White Chocolate



Peanut Butter (these aren’t pudding cookies because I’m not sure if there is peanut butter pudding, it sounds kind of gross)

And here are my tips that I’ve come up with for making awesome kiss cookies or blossom cookies:

1. Chill your dough before you bake, even just for 30 minutes. It helps the dough to not flatten out too much, so you’ll have more substance to stick your kiss into.

2. Don’t overbake your cookies! You might want to even undercook them just slightly due to tip #3.

3. In order to keep the kisses in the shape of an actual kiss, do not remove them from the baking sheets until the kisses have solidified a bit, or the cookies have cooled enough that they won’t bend when you transfer them.

Our favorite flavor combinations:

Chocolate pudding cookies with Candy Cane Kisses (pictured)

Pistachio pudding cookies with Dark Chocolate Kisses (pictured) – I was surprised that these were even my kids’ favorite!

There are so many combinations between pudding flavors and the types of kisses that they have – Have Fun!


Yield: about 36 cookies

Pudding Kiss Cookies

Pudding Kiss Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Inactive Time 30 minutes
Total Time 50 minutes


  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 sugar
  • 1 (3.4 oz) package instant pudding, any flavor
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Sprinkles or colored sugar, optional for rolling
  • 36 Kisses or Hugs, any variety, unwrapped


Preheat oven to 350 degrees F
In a small bowl sift together the flour and baking soda, set aside.
In a large bowl cream together butter, brown sugar and white sugar.
Beat in the instant pudding mix until combined.
Stir in the eggs and vanilla.
Blend in the flour mixture.
Chill dough for at least 30 minutes.
Drop cookies by small rounded spoon full onto cookie sheet.
If using sugar or sprinkles, roll balls of dough in sprinkles to cover and place on cookie sheet.
Bake for 8-10 minutes or just until cookies no longer appear wet, but make sure not to overcook!
As they come out of the oven, gently place an unwrapped kiss or hug in the center of each cookie.
Leave cookies on baking sheets to cool completely.


Dough can be made ahead, by even several days. Roll the dough into balls (and even roll in sprinkles or sugar if desired) and place on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Then, place in a freezer ziplock bag and put back in the freezer for up to a month. If they don't get eaten before you bake them, take them directly from the freezer to bake the same, increasing the time by only a minute or so.

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