Total Time
10mins
Prep 2 mins
Cook 8 mins

quick and easy to make

Ingredients Nutrition

Directions

  1. Mix pudding and Bisquick.
  2. Add oil and beaten egg.
  3. Shape in balls and place on ungreased cookie sheet.
  4. Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
  5. Bake 350 5-8 minutes.
Most Helpful

3 5

The cookies are small and yes salty but not too bad. They need a little something but I don't know what !?!?!? Maybe splenda like the other post suggested.

4 5

These don't really taste like "normal" cookies, but they're pretty good. We used low fat Bisquick, pistachio pudding and added a little bit of jelly to the top. I did think they were a little salty. But my 3 year old LOVED these things and kept asking me if we could make them again (also they are so easy to make, so a good one for kids to help with).

I made the dough, and it was super salty. Then I looked at my pudding mix and it was only 2.1 oz (chocolate), so I pulled out another one (vanilla--I was out of chocolate) and it was 1.5 oz. So I just added the whole thing, figuring that hopefully the extra amount would lesson the saltiness... But then the dough was too dry, so I added a little milk to it. It was STILL very salty, so I added some Splenda, which made it edible... I think this recipe has potential... but I don't know if bisquick is the best shortcut, due to the salt content. Also, be sure to check the oz. of your pudding mix! I would rate the cookies 2 stars the way they ended up, but since I changed it so much I didn't star it.