Chocolate Chip Pudding Cookies
photo by brokenburner
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
48 cookies
ingredients
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1⁄4 cup granulated sugar
- 1 (3 1/2 ounce) package jell-o French vanilla instant pudding
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (12 ounce) package chocolate chips
directions
- Preheat oven to 375°.
- Cream together butter, sugar and pudding mix until smooth.
- Add vanilla and eggs, beat at low speed until incorporated.
- Sift together flour and baking soda, then gradually add dry ingredients to the wet ingredients.
- Stir in chocolate chips and drop by tablespoons onto a greased cookie sheet.
- Bake for 8-10 minutes until golden.
- Allow to cool fully on wire rack before serving.
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Reviews
-
Excellent recipe! I have baked a lot of chocolate chip cookies in my day, but was never really impressed with them until I tried this recipe. These are really soft and tasty. They are even better than cookies from the bakery. I have only used the plain vanilla pudding in them, but will have to try the others.
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Tweaks
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I, too, have made lots of different chocolate chip cookies in my life, and this recipe is really great. Actually, I followed the recipe exactly up to a point. I did use french vanilla pudding, but instead of white sugar, I used 1/2 C. brown sugar. And when I opened the package of what I thought were chocolate chips, they were butterscotch chips. Since I didn't have any chocolate chips on hand (boy, was I not paying attention) and the butterscotch chips were already opened, I went ahead and used them and the cookies were really good. DH was skeptical because he doesn't really like anything but cc cookies, but he really liked them.
RECIPE SUBMITTED BY
LilSilvermoore
Tampa, FL
I live in sunny Florida, where you can lounge on the beach on Christmas eve and delight in tropical sunsets and spectacular thunderstorms. What else is great about living here is being steeped in the rich culture, influences from the world over in life and in cuisine.
I'm a full time student of Archaeology, and aspiring writer with three lively rapscallions and one beloved mate who are my terminal guinea pigs. My kitchen is my office and my passion. There's nothing I won't try, and I'm always looking for new techniques. Now I've found a forum in which to outlet my finds and absorb the fantastic tricks and tips of others who share my panache, I consider myself the luckier than ever. Blessed be.