Chocolate Fudge Pudding Cookies with Peanuts

I need to ‘fess up about the reason behind baking these cookies the other night. It was more than just a craving for something sweet after dinner.
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You see, a few months ago when I was too sick to eat much more than mac & cheese, saltines or instant pudding, I also couldn’t go to the store for our weekly groceries. Have you ever noticed just how awful grocery stores can smell? I don’t understand why the sweet demo lady has to cook fish so early in the morning.
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On one of these weekly grocery trips which my husband so lovingly made for me, he inadvertently brought home 10 boxes of instant pudding mix, when in fact I had meant for him to bring a 6-pack of the pre-made instant pudding they sell in the dairy aisle that is already portioned out in little cups. Yeah, oops!
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Anyway, he gets an A+ for effort and since months later I still have a few of those instant pudding boxes in the pantry, he also gets a gold star. It just means I will just have to bake pudding cookies until those boxes are all gone. Darn.

Chocolate Fudge Pudding Cookies with Peanuts
slightly adapted from Allrecipes
Makes: 2-3 dozen, depending on cookie size
Time: 15 minutes

Ingredients
1 C unsalted butter (I used Smart Balance butter)
3/4 C light brown sugar
1/4 C granulated sugar
1 t imitation butter flavor
2 large eggs
2 1/4 C all purpose flour
1 t baking powder
1 (3.9 oz) package instant chocolate fudge pudding mix
1 C unsalted peanuts

Directions
Preheat oven to 350F.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the butter flavor. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanuts. Drop rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Store in a Ziploc bag or airtight container.
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