Chocolate Chip Pudding Cookies Recipe

Another popular cookie recipe, discovered by my husband, features chocolate chips and pudding.   This is a favorite of our son and he is really picky when it comes to chocolate chip cookies – he likes his soft rather than crunchy.  Because it makes so-o-o many cookies, it is great for parties and other social gatherings. When my spouse makes these, he uses a tablespoon instead of a teaspoon to drop the cookies so they require a little more of the baking time.  As a result his cookies are larger and we of course get fewer dozens.

Chocolate Chip Pudding Cookies
Makes 10 dozen small cookies!

3 1/3 cups all purpose, unsifted flour
1 ½ teaspoon baking soda
1 ½ cups butter or margarine, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 package (6 serving size) vanilla instant pudding*
1 ½ teaspoon vanilla
3 eggs
3 cups chocolate chips* (we prefer milk chocolate chips)
1 cup nuts (optional)

1.       Mix flour with soda
2.       In separate bowl, combine butter, sugar, pudding mix, vanilla, and eggs.  Beat until smooth and creamy.
3.       Gradually add flour mix to creamy mix.  Batter will be stiff.
4.       Stir in chips (and nuts if desired).
5.       Drop by teaspoonful onto ungreased cookie sheet. 
6.       Bake 8 to 10 minutes (8 min. maximum for chewy cookies) at 375 degrees.

*Other flavors of pudding and/or baking chip varieties may be used depending on tastes or desired color.  For example:  1. To get double-chocolate cookies, use chocolate pudding and standard dark chocolate chips. 2. Use butterscotch pudding and butterscotch chips for caramel-color cookies.  Use seasonal flavors of chips and/or puddings too at Halloween, Thanksgiving, and Christmas.
*You can also substitute M&Ms candies for the chips to get a more colorful cookie.


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