One of my favorite cookies to make as a kid was one that combined a standard chocolate chip cookie base with orange gummy slices. As a little kid, I always believed that my mom made up the recipe and that no one else had ever had such a delight. I’m sure it’s from one of our million cookbooks, but it seemed original to me at the time. It was the days long before Pinterest and this thing we call the internet. The days when you couldn’t talk on your landline phone while being on the internet. The days when my main goal in life was to collect every. single. Beanie Baby trading card. Which reminds me…I need to go find that stash and hit up eBay. I could probably fund my new Kitchenaid mixer with that rather large collection.
Anyways, that’s completely off topic. Back to uhhh…cookies. Yes, that’s what I’m here for. Having been inspired by this childhood fave, I decided it was time to take a little spin on this old time recipe. I knew that one of my top favorite candies was Sour Patch Kids, I just didn’t know how the heck I was going to take that and make it into a recipe. But then, it came to me. That old recipe from years past was to be the base for a modern day creation.
I don’t know when my love for Sour Patch Kids began. In fact, I’m pretty sure I”m allergic to them. I’m not sure if it’s just me, but my face gets abnormally tingly when eating them. And not just your typical sour candy type of feeling. Like, a I’m-probably-going-to-break-out-in-hives-type-of-feeling. I have yet to get hospitalized from it, so until then…I’ll do as a I please. It’s a risk I am willing to take.
The cookies are made from one of my favorite chocolate chip cookie bases. Except, in this case, we are leaving out the chocolate chips and substituting in the good ol’ SPK.
The dough uses instant vanilla pudding mix to give it a soft texture, as well as a tablespoon of cornstarch to prevent the cookies from flattening out. I have yet to be failed by this dough and it really is my go-to for most cookie bases. I’ve been failed by one too many dough recipes to look back now.
Here are my little friends before their run-in with the kitchen shears. To prevent large pieces of gummy, as well as the effort to spread them out, I cut the kids in half (yes, that sounds horrible). Disclaimer: No children were harmed in the making of this recipe.
Most people are a bit skeptical when seeing sour candy in cookies. And I totally understand that, I was too. But the sourness tones down a lot after baking and they actually have a nice fruity taste. Everyone that has tried them said they were pleasantly surprised. So if you’re in doubt, give them a try! I dare you.
- 2 sticks of butter I like to do 1 stick margarine, 1 stick butter
- 1/4 c. sugar
- 3/4 c. brown sugar
- 1 teaspoon. vanilla
- 1 pkg. 4 serving size instant vanilla pudding
- 3 eggs
- 1 tablespoon corn starch
- 2 1/2 c. flour
- 1 teaspoon. baking soda
- 2 3.5 oz. boxes of Sour Patch Kids (cut gummies in half)
- Beat butter and sugars together.
- Add vanilla, pudding, baking soda, and eggs. Mix together, then slowly add cornstarch and flour.
- Once flour disappears, add in cut Sour Patch Kids.
- Bake at 350 degrees for 8-10 minutes.
- (For presentation purposes, save a handful of Sour Patch Kids to push into baked cookies.)