Snickerdoodle Crunch Pudding Cookies
Snickerdoodle Crunch Pudding Cookies - this EASY pudding cookie recipe is a soft cookie full of crunchy cinnamon cereal and coated in cinnamon sugar! The perfect snickerdoodle recipe with a crunchy twist.
Servings: 24 cookies
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 box 3.4 ounces Instant Vanilla or Instant Cheesecake Pudding Mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
- 1 1/2 cups Cinnamon Pebbles
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Note: This dough requires chilling.
Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in cereal.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
Stir together granulated sugar and cinnamon in a small bowl. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
Roll each cookie dough ball in the cinnamon sugar and then place 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Serving: 1Cookie | Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 469mg | Sugar: 12g