If I had to pick just one dessert to eat for the rest of my life I would pick cookies. I crave them daily, I dream about them at night, and I can honestly say they complete me...ok, that is really dramatic and a little over done, but I do LOVE them! I have seen this recipe floating around a lot lately and I kind of always brushed it off, I am not sure why, especially not that I have made them! They are completely worthy of my love! I don't really know where this recipe originally came from but I found it here... mine is slightly altered.
Vanilla Pudding Chocolate Chip Cookies
(about 2 dozen)
1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
3.4 oz package instant vanilla pudding
2 eggs
1 1/2 t vanilla
2 1/4 cups flour
1 t baking soda
1/4 t salt
2 cups chocolate chips (I used semi-sweet and milk)
Preheat oven to 350. Mix together butter and sugars until creamy. Add the pudding, eggs and vanilla and mix again. Add the baking soda and salt and mix one more time. Add the flour (this is where I use my hand mixer). I start with 2 cups and add the last 1/4 cup if it needs it. Lastly add the chocolate chips and mix. Drop by the tablespoonful full and bake at 350 for 8-10 minutes. Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.

Looks great I'll try them this weekend thanks for posting!!!
ReplyDeleteMaking these as we speak. The first batch came out with a very cake-like texture. Spongey in the middle, which I was not expecting. They don't look like yours. I'm wondering if it was because I used skim milk in the pudding mix...?
ReplyDeleteStrange! I used the exact measurements as what the recipe called for but my batter was like cake batter consistency. As the cookies baked they got really spread out...flat and thin. I knew something was terribly wrong when I got 53 cookies out of this recipe instead of around 2 dozen. :(
DeleteYou don't add "pudding" just the pudding "mix".... So no milk. Lol
DeleteI had no problems with this recipe, and the cookies turned out really good. I just wanted to say that I made HUGE cookies and I still got 3 dozen. This recipe yields closer to 4 dozen than 2.
ReplyDeleteCan you make with light brown sugar?
ReplyDeleteYou can totally use light brown sugar. I just prefer the dark brown sugar richness!
ReplyDelete