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Friday, May 20, 2011

Vanilla Pudding Chocolate Chip Cookies

Again, I am a wee-bit behind the ball on this one.  But I figure that if I was late trying them, even though they have been EVERYWHERE on the blog-o-sphere, there might be a few of you who have yet to try them as well.  Can I just say....
These.
Are.
AWESOME!
It took me a really long time to find a chocolate chip cookie recipe I liked.  Turned out that, my favorite recipe was the Nestle Chocolate Chip Cookie recipe on the back of the bag, except halving the butter and using Ghiradelli Milk Chocolate Chips.  The result is a soft, thick, and chewy cookie. 
So, when I saw that the Vanilla Pudding Chocolate Chip Cookies were basically the Nestle recipe except swapping some of the sugar for a box of instant vanilla pudding, I wondered if I could halve the butter for that recipe too.  Guess what, it worked!  The result was an over-the-top soft, thick, chewy, AMAZING tasting cookie.  And since it is half the butter normally called for, you can eat twice as many right?!  Good thing because...
These.
Are.
AWESOME!

Vanilla Pudding Chocolate Chip Cookies
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 1 box (3.4 oz) Instant Vanilla Pudding
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups Chocolate Chips.  Again, I LOVE the Ghiradelli Milk Chocolate Chips

1. Preheat the oven to 375 degrees.
2. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add in the pudding mix.  Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets.
3. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.

This recipe has been linked up at:
Mommy's Kitchen
at

7 comments:

  1. The Country CookMay 20, 2011 at 9:43 AM

    Makes sense to me! Doesn't pudding make everything taste better?!? Why not in a cookie! Love it Sigs!

    ReplyDelete
  2. Slice of SouthernMay 20, 2011 at 10:24 AM

    Wow! See this is the first time I've heard or seen this recipe! So glad you posted it! I'm off to make some now....

    ReplyDelete
  3. Katie @ This Chick CooksMay 20, 2011 at 10:55 AM

    I'm one of those few people who have never made them so you are not the last :) They look delicious!

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  4. Allison @ Alli 'n SonMay 20, 2011 at 4:41 PM

    I've been dying to make pudding cookies. Great recipe!

    I'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there! http://alli-n-son.com/2011/05/19/chocolate-chip-muffins/

    ReplyDelete
  5. Angie - Big Bears WifeMay 22, 2011 at 1:16 PM

    I love these! we make them all the time for parties

    ReplyDelete
  6. Whitney & McKaylaMay 22, 2011 at 8:42 PM

    These are my favorite kind of cookies! The pudding keeps them SO soft.
    PS...I, too, am a chocolate chip snob.

    ReplyDelete
  7. LaurieJuly 25, 2011 at 12:07 PM

    I made these cookies for the first time last night! Let me preface this by saying that I am a decent cook, but a HORRIBLE baker. I followed your recipe exactly, except I substitued margarine for butter. This is the first time I have ever made cookies that actually looked like cookies! They were so easy to make & delicious! My family loved them. I can't seem to stop eating them. I used the Ghiradelli chips & they were wonderful. Thanks for sharing this recipe!

    ReplyDelete