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Home » Desserts » Cookies » Pudding Chocolate Chip Cookies (__TAKE TWO__)

Pudding Chocolate Chip Cookies (__TAKE TWO__)

April 23, 2011 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Pudding Chocolate Chip Cookies (__TAKE TWO__)

 

This is my second attempt at these and I must say the second try was AMAZING! The First Time I made them they were good……… but this time they were so great, BEST chocolate chip cookies I’ve ever had!
I still used cheesecake pudding mix in them, but used regular chocolate chips this time and baked them on a metal baking sheet sprayed with cooking spray. ooo I will be making these for a long long time, everyone loved them! I made like 30 cookies and I think I got 2… haha.
The original recipe is from an amazing blog called Two Peas and Their Pod, and their recipe for these cookies is called: Vanilla Pudding Chocolate Chip Cookies .

So be sure to check out the original recipe above ^^ .

Pudding Chocolate Chip Cookies

(Printable Recipe Here)

What you need:

1 cup unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 package of cheesecake instant pudding mix (3-4oz box)
3 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups homemade chocolate chips

What to do:

Preheat your oven to 350F

Using a stand mixer (I love my KitchenAid), beat together the butter and both sugars until creamy.

Add in eggs and vanilla extract.

In a medium bowl, whisk together all of the dry ingredients: flour, baking soda, and salt and pudding mix.

While the mixer is running, slowly add the dry ingredients to the wet ingredients.

Continue to mix until combined.

Remove the bowl from the stand mixer and use a spoon or spatula and gently stir in your chocolate chips.

Using a small/medium scoop or a spoon, gather cookie dough into balls and place them onto a metal baking sheet sprayed with cooking spray.  Bake for 10-12 minutes. Everyone’s idea of what a “done cookie” is different so you be the judge on if they look ready. 🙂 I let these come out a little gooey and cool.

Remove cookies from oven and let cool on baking sheet for a few minutes and then transfer then to a cooling rack to cool completely.

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Meet Angie

I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

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