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These pudding cookies are inspired by the popular Hello Dolly Bars (or 7-layer bars as many people may know them).  I used most of the same ingredients:  butterscotch, chocolate, graham crackers, and coconut.  The only “mix-in” type ingredient I left out from the original recipe was almonds (or pecans, depending on which recipe you’re using).  Not because I don’t like them…I simply forgot about them!  So, if you’ve got some chopped almonds or pecans on hand, throw those into the mix as well.

I’ve always wondered where the bars got their name.  A quick search online and I discovered that a newspaper printed a recipe for a Hello Dolly cake around the same time the movie “Hello Dolly” was released in 1965.  Apparently, another paper printed a recipe for Hello Dolly cookies…and there you have it.  A holiday legend was born.


Hello Dolly bars were another sweet treat that always seemed to be ominipresent on our table during the holidays and at cookie exchanges.  The bars themselves are decadent and gooey – made with sweetened condensed milk.  My version here puts all those flavors into a tender, pop-in-you-mouth, pudding cookie.

Give these a whirl…and while you do, I dare you to keep yourself from singing a few show tunes!

Hello Dolly Pudding Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant butterscotch pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. shredded sweetened coconut
  • 1 c. chocolate chips (I prefer milk chocolate chips in this recipe)
  • 1 c. butterscotch chips
  • 1 c. crushed graham crackers

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 instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the coconut, chocolate chips, butterscotch chips and crushed graham crackers.

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.