- 1 cup (250 mL) original pancake and baking mix
- 1 pkg (3.4 oz/102 g) vanilla pudding and pie filling mix
- 1 egg
- 1/4 cup (50 mL) canola oil
- 1/2 cup (125 mL) sugar
- 1/4 cup (50 mL) raspberry jam
- 1/3 cup (75 mL) white chocolate morsels
Preheat oven to 350°F (180°C). Line Cookie Sheet with Reversible Silicone Baking Mat with the small (1 tbsp/15 mL) circles facing up. In Classic Batter Bowl, combine baking mix and pudding mix. Add egg and oil; mix well using Small Mix ‘N Scraper®.
Place sugar in one Coating Tray. Using Small Scoop, drop 18 level scoops of dough into tray. Gently shake tray to coat dough balls on all sides. Place dough balls onto the small circles of baking mat.
Fill Decorator Bottle, fitted with rosette tip, with jam. Insert tip into each dough ball and squeeze gently to fill with a small amount of jam.
Bake 12-13 minutes or until cookies are slightly firm and light golden brown around the edges.
Meanwhile, place chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 30 seconds; stir using a clean and dry Mini Mix ‘N Scraper®. Continue microwaving an additional 20-30 seconds, stirring every 10 seconds, until almost melted. (Be careful not to overheat or chocolate will become grainy and not useable.) Pour melted chocolate into small resealable plastic bag.
Remove Cookie Sheet from oven to Stackable Cooling Rack. Cool 3 minutes or until cookies are set. Trim a small corner off the bag; drizzle chocolate over cookies.
- 18 servings of 1 cookie
Nutrients per serving:
U.S. Nutrients per serving: Calories 130, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 21 g, Fiber 0 g, Protein 1 g