Gingerbread Pudding Cookies

• 1/2 cups Butter, Softened
• 1/4 cups Plain Yogurt
• 3/4 cups Brown Sugar
• 1/4 cups Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 box Instant Gingerbread Pudding Mix (3.4 Oz. Box)
• 1/4 teaspoons Salt
• 2-1/4 cups Flour
• 1 teaspoon Baking Soda
• 3/4 cups Cinnamon Chips
• 3/4 cups White Chocolate Chips

1. Preheat oven to 350 F.
2. In a large bowl cream the butter, yogurt, and sugars until light and fluffy. Add the eggs and vanilla and cream again.
3. In a medium-size bowl sift together the pudding mix, salt, flour, and baking soda. Slowly add it into the creamed mixture. Stir in the chips by hand.
4. Drop by small rounded spoonfuls onto a parchment paper lined baking sheet leaving about 2 inches between each cookie. Bake at 350 F for 9-10 minutes. When done remove the pan from the oven and let cookies sit there for a minute or two. Then remove them from the pan and place them on a wire rack to finish cooling. Store in a sealed container.

butter, ubc, brown sugar, ubc, eggs, vanilla, mix, ubc, flour, baking soda, cinnamon chips, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/gingerbread-pudding-cookies/ (may not work)