My favorite cookies call for a small package of instant vanilla pudding mix. I love these cookies, but I don’t love the unpronounceable ingredients in the pudding mix. I’d like to tweak the recipe so it doesn’t need the pudding, but I’m hoping some of you have done something like this so I don’t have to make 45 test batches (I’m okay with 4 or 5 test batches, though!).
The recipe is on my blog, here.
Any ideas?
Well, homemade pudding is basically milk, constarch, and vanilla extract, so I’d assume those three could form the basis of a substitute.
I don’t have time to ferret this out fully right now, but my recommended methodology to figure it out: google a half-dozen recipes for the same type of cookie. Look at the ingredients and determine what they HAVE that your recipe doesn’t normally. That differential may include alternating ratios of milk, eggs, flour, etc. as well.
Of the differential, pick a mix that sounds good to you. If none call for vanilla or cornstarch, well, maybe try adding some. You could always google a homemade vanilla pudding recipe with a yield similar to a box of instant.
This is how I do 99% of my cooking – I never use a recipe, I compare a bunch, and adjust within the “wiggle room.”
And then usually add 2oz of bourbon.
And actually looking at the recipe on your blog, I’m inclined to say some sort of mix of powdered milk and cornstarch and a dab increase of the vanilla. Couldn’t even begin to guess at amounts.
Does that go in the recipe or the cook?
yes 
Since milk is added to the instant pudding mix when you make pudding, it isn’t needed if you are replacing the pudding mix. Substitute the same amount of cornstarch (probably 2-3 Tbsp), a little salt (1 tsp or so), and increase the vanilla by another tsp. Or you could use Bird’s Custard Powder instead of the instant vanilla pudding.