for this recipe Easter Basket Pudding Cups
|0.75 cup||powdered sugar|
|1 tsp||vanilla extract|
|2 cup||all-purpose flour|
|serving||*or use premade cookie dough|
|1 package||Pudding Suprême Chocolate|
|1.75 cup||2% Milk|
|serving||Candy coated chocolate eggs|
Preheat oven to 325° F (165°C). Lightly grease mini muffin tins and set aside.
Cream butter, sugar, and vanilla in the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, until light and fluffy.
Incorporate flour until combined.
Roll dough into tablespoon sized balls and place in pre greased mini muffin tins. Press the dough into the bottom of the tin and up the sides using your fingers, the top of a bottle, or a shot glass.
Bake for 18-22 minutes, or until outer edges are browned slightly. Allow cookies to cool completely in pan.
Prepare instant chocolate pudding according to package.
Fill cups and top with Candy coated chocolate eggs or candy of choice.