Blueberry Vanilla Pudding Cookies Recipe

Wow, it’s been a long time since I have shared a cookie recipe!  And these are not just any cookies.  They aren’t just pudding cookies with blueberries.

Finally, they are a cookie that Paul will actually eat!  His sweet tooth is as nearly non-existent.  This poses a problem for a girl who likes to bake!  I have tried and tried over the years but most of the time he doesn’t even place a finger near the sweets I make.

These, however, he has devoured since they came out of the oven over the weekend.  The funny thing is that the cookie base is the same that I have used for a lots of cookies in the past: cinnamon toffee cookiescinnamon chip cookiespeanut butter tagalong pudding cookies.  I asked him what he liked so much about these and he said, “I just love blueberries!”  So there it is.  Blueberries have been the key all along.

Blueberry Vanilla Pudding Cookies Recipe

The cookies even inspired him to make blueberry pancakes for his men’s breakfast on Monday morning.  I’ll call that a win.  The cookies are soft and sweet with a little pop from the dried blueberries.  The whole time I photographed them I was thinking of additions – white chocolate, vanilla bean, lemon zest, and so on.  I guess there will just have to be a second batch of these very soon.

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Blueberry Vanilla Pudding Cookies

Yield: 3 dozen cookies

Prep Time: 5 min

Total Time: 30 min

Simple, sweet vanilla pudding cookies with dried blueberries.


2 1/4 cups all-purpose flour
1 (3.4-ounce) box vanilla pudding mix
1 tsp. baking powder
1/2 tsp. kosher salt
1 cup room temperature butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
1 (heaping) cup dried blueberries


Preheat the oven to 350 degrees. Line two large cookie sheets with parchment or silicone liners.

Mix the flour, pudding mix, baking powder and salt in a medium bowl.

In the bowl of a stand mixer, cream together the butter and sugars for about 3 minutes until very smooth. Add the eggs, one at a time until fully incorporated and then mix in the vanilla and mix for about 4 minutes on medium speed until the mixture is smooth and fluffy. Add in the dry ingredients and mix just until combined. Stir in the blueberries.

Scoop the dough out onto the prepared cookie sheets (I used a small cookie scoop). Bake for 10-12 minutes, just until the cookie edges start to brown. Cool completely on the cookie sheet.

Cassie's Notes:
I chose dried blueberries for these cookies because they are a pantry staple for us. They don't bust and bleed into the rest of the dough like fresh berries do. If you prefer fresh, try popping them into the freezer for a while before adding them to the dough and then very gently stir them in. I have not tried this recipe with fresh blueberries so I'm not sure what the final result is like.

A couple of ideas for adaptations:
-if you have a fresh vanilla bean, add the caviar instead of using vanilla extract
-zezt a lemon and add about 1 teaspoon of zest when you add the vanilla extract, or add a little freshly squeezed lemon juice to the creamed butter/sugar/eggs
-reduce the blueberries to a heaping 1/2 cup and add a 1/2 cup white chocolate chips

Blueberry Vanilla Pudding Cookies Recipe