Soft Chocolate Chip Pudding Cookies
These are by far the best chocolate chip cookies I have ever made. I have used vanilla, white chocolate and chocolate pudding to make these and all are wonderful. You can use any flavor pudding you like for this recipe.
Yield: 6 dozen
Ingredients
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened*
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 (3.4 ounce) boxes instant vanilla pudding mix**
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips or white chocolate chips
- 2 cups chopped walnuts or pecans (optional)
Instructions
- Heat oven to 350 degrees F (175 degrees C).
- Sift together the flour and baking soda; set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar.
- Beat in the instant pudding mix until blended.
- Stir in the eggs and vanilla extract.
- Blend in the flour mixture.
- Stir in the chocolate chips and nuts.
- Drop cookies by rounded spoonsful onto ungreased cookie sheets.
- Bake for 10 to 12 minutes until the edges are golden brown.
Notes
* Or use 1 cup butter and 1 cup Butter Flavor Crisco.
** White chocolate or chocolate pudding mix can be substituted.
I like using chocolate pudding with white chocolate chips. You can mix and match pudding and chips flavors as desired.
