Prep 10 mins
Cook 12 mins
I've adapted this over time from multiple recipes. I wouldn't say these cookies are exactly good for you, but at least they don't have quite as much sugar in them as usual. I'm a sucker for a buttery taste, so I make them with butter and butter flavored shortening. But, they turn out pretty well with margarine instead. Also, depending on the climate I'm in, I don't always wind up using quite all of the flour, and cooking times vary. Any kind of chocolate chip will do for the recipe, I just happen to prefer the Kissables. Sometimes I swap out some of the chocolate for nuts.
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening, butter flavored
- 1 tablespoon vanilla extract
- 1⁄2 cup Splenda sugar substitute
- 1⁄4 cup Splenda brown sugar blend, and
- 2 tablespoons Splenda brown sugar blend, packed
- 1 (1 ounce) package sugar-free instant white chocolate pudding mix
- 2 large eggs
- 2 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 (10 1/2 ounce) package Hershey kissables (roughly 1 1/3 c.)
- Preheat oven to 350 degrees.
- Beat butter, shortening, and vanilla.
- Beat in sugar, brown sugar, and pudding mix.
- Beat in eggs.
- Gradually mix in flour and baking soda.
- Fold in cocolate chips/nuts.
- Mold dough into 36 balls (roughly the size of ping pong balls).
- Place on ungreased cookie sheets.
- Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.