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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1820 |
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Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ banana flavored instant pudding |
2 ( large) eggs |
1 tsp pure vanilla extract |
1 c dried strawberries, chopped |
1 c dried pineapple, chopped |
1 c semi-sweet chocolate chips |
18-20 maraschino halves (more for smaller cookies) |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 3 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the strawberries, pineapple, and chocolate chips until well blended.
4. Using a standard ice cream scoop (2 oz), or rounded spoonful, drop dough on to an un-greased cookie sheet. Top each cookie with a maraschino cherry half.
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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