Prep 15 mins
Cook 25 mins
These cookies melt in your mouth. The pudding makes the texture so smooth and delicious. It's funny, these cookies were originally suppossed to be made with vanilla pudding, but I made a mistake and put in chocolate pudding and they were wonderful! If you're in the mood for chocolate then makes sure to use chocolate pudding instead of vanilla!
- 236.59 ml margarine or 236.59 ml butter
- 59.14 ml sugar
- 177.44 ml brown sugar, firmly packed
- 4.92 ml vanilla
- 85.04 g package vanilla instant pudding mix or 85.04 g package instant chocolate pudding mix
- 2 large eggs
- 4.92 ml baking soda
- 532.32 ml flour
- 236.59 ml chocolate chips (more or less to taste)
- 236.59 ml nuts (optional)
- Mix flour and baking soda and set aside.
- Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
- Beat in eggs.
- Gradually add flour mixture.
- Then stir in chips (batter will be stiff).
- Drop dough by rounded teaspoonfuls on ungreased baking sheet.
- (it works well to roll dough in ball and slightly flatten).
- Bake at 375° for 8-10 minutes.
Not such a fan. Gave it 3 stars cause afterall, they are chocolate chip cookies. However, I will not be making these again. They aren't the cookie texture I was looking for. These are light, airy and fluffy. I like my cookies more dense and heavy. Thanks for posting and sharing anyway
These were GREAT! I did however, alter the recipe a tiny bit to make it a reduced-fat recipe and vegan. I subbed a 1/3 c. of the margarine for unsweetened applesauce, replaced both eggs w/ an equivalent amount of egg replacer, and added in crushed peppermints instead of the nuts. The mix made roughly a couple dozen cookies that disappeared almost immediately after being removed from the oven!
These are a tasty change of pace. They even work well with an egg replacement powder, for those allergic to eggs. Mine came out chewy, not crunchy, like many recipes do.