Recipe by nadia murray
This is a recipe I originally got from cookierecipe.com and modified slightly it to suit our tastes. I was intrigued by the idea of using pudding mix in cookies and the texture is really good. I have substituted butterscotch or coconut cream pudding mix for the vanilla- just about any flavor would work.
Top Review by Marsha D.
These were wonderful :) I was surprised with the instant vanilla pudding ingredient but it worked very well in this recipe. They have a thick texture not really sure chewy but still they were good. :) Thanks for sharing the recipe.
- 4 1⁄2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt (omit if using salted butter)
- 1 cup unsalted butter
- 1 cup butter flavor shortening
- 1 1⁄2 cups packed brown sugar
- 1⁄2 cup sugar
- 2 (3 1/2 ounce) packages instant vanilla pudding
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semi-sweet chocolate chips (or half milk chocolate chips)
- 1 (10 ounce) package toffee pieces or 2 cups chopped nuts
Directions See How It's Made
- preheat oven to 350 degrees.
- Sift together flour, baking soda and salt; set aside.
- Cream together butter, shortening and sugars.
- Beat in the pudding mix until well blended.
- Add the eggs and vanilla.
- Blend in the flour mixture and stir in the chocolate chips and toffee bits, or nuts.
- Drop by rounded spoonfuls (I use a cookie scoop) onto ungreased or parchment lined cookie sheets.
- Bake 10-12 minutes until golden brown around the edges and soft in the center.
- Allow to cool on sheets for a few minutes before removing to racks to cool completely.