Community Pick
Pudding Chocolate Chip Cookies
"These cookies melt in your mouth. The pudding makes the texture so smooth and delicious. It's funny, these cookies were originally suppossed to be made with vanilla pudding, but I made a mistake and put in chocolate pudding and they were wonderful! If you're in the mood for chocolate then makes sure to use chocolate pudding instead of vanilla!"
photo by gnine7169
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
36 cookies
ingredients
- 236.59 ml margarine or 236.59 ml butter
- 59.14 ml sugar
- 177.44 ml brown sugar, firmly packed
- 4.92 ml vanilla
- 85.04 g package vanilla instant pudding mix or 85.04 g package instant chocolate pudding mix
- 2 large eggs
- 4.92 ml baking soda
- 532.32 ml flour
- 236.59 ml chocolate chips (more or less to taste)
- 236.59 ml nuts (optional)
directions
- Mix flour and baking soda and set aside.
- Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
- Beat in eggs.
- Gradually add flour mixture.
- Then stir in chips (batter will be stiff).
- Drop dough by rounded teaspoonfuls on ungreased baking sheet.
- (it works well to roll dough in ball and slightly flatten).
- Bake at 375° for 8-10 minutes.
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Reviews
-
Not such a fan. Gave it 3 stars cause afterall, they are chocolate chip cookies. However, I will not be making these again. They aren't the cookie texture I was looking for. These are light, airy and fluffy. I like my cookies more dense and heavy. Thanks for posting and sharing anyway -
These were GREAT! I did however, alter the recipe a tiny bit to make it a reduced-fat recipe and vegan. I subbed a 1/3 c. of the margarine for unsweetened applesauce, replaced both eggs w/ an equivalent amount of egg replacer, and added in crushed peppermints instead of the nuts. The mix made roughly a couple dozen cookies that disappeared almost immediately after being removed from the oven! -
Yield: 48 medium sized cookies. I'm on the fence with these cookies! I gave this 4 stars because this recipe delivered everything it said it would in that the cookies were very moist. I followed the recipe exactly (I used an entire 12 oz pkg of white choc chips, chocolate fudge pudding mix, and I put chopped walnuts in). I also did as suggested and made this into balls and gently pushed on them before cooking the recommended 8 minutes. They came out of the oven smelling and looking great! They are moist on the inside with and nice texture to them. My only issue with these cookies is that I felt they were lacking in taste. I'm not sure if this is from the chocolate pudding or what. Don't get me wrong... these taste good, I guess from the looks and smell of them I just expected more flavor. I am going to make these again using regular choc chips and the vanilla pudding. -
-
These are a tasty change of pace. They even work well with an egg replacement powder, for those allergic to eggs. Mine came out chewy, not crunchy, like many recipes do. -
I love this recipe. Very easy and super delicious! I added a pinch of baking powder and used chocolate pudding with white chips.
see 27 more reviews
Tweaks
-
I had one of the those larger pudding packets (153g). I had to overcompensate for the more dry ingredients, so I skipped the extra 1/4 cup of flour. I also only had 1 egg, but there was plenty of liquid for everything to mix and, while a little salty, these pudding cookies are the best I've ever made! -
These were GREAT! I did however, alter the recipe a tiny bit to make it a reduced-fat recipe and vegan. I subbed a 1/3 c. of the margarine for unsweetened applesauce, replaced both eggs w/ an equivalent amount of egg replacer, and added in crushed peppermints instead of the nuts. The mix made roughly a couple dozen cookies that disappeared almost immediately after being removed from the oven!
RECIPE SUBMITTED BY
Mairead Kelly
Forest City, Iowa
