Remember this post about my grandma’s Special K bars? Growing up, these were pretty much a staple on the Christmas cookie tray. This year, I’ve morphed them from their traditional form into a pudding cookie…not that there’s anything wrong with the original bars. You know me. Pudding cookies are my “thing” and I love the challenge of fitting a beloved treat or dessert into a little cookie. And so, here we are.
You still get all of the original flavors: peanut butter, chocolate and butterscotch. I even kept the Special K cereal in the mix for added crunch/chew. This is one of those recipes that people keep eating because (1) they love them and (2) they can’t figure out what’s in them. You gotta love making people happy and then feeling like you’re some kind of kitchen genius when really it’s just a simple (yet perfect!) combination of flavors and ingredients.
Give these a shot – they just might become one of your family’s holiday favorites!
Grandma’s Special Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1/2 c. unsalted butter, softened
- 1/2 c. creamy peanut butter
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 2 c. Special K cereal
- 1 c. butterscotch chips
- 1 c. chocolate chips
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the peanut butter and instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the cereal, butterscotch chips and chocolate chips.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.