Chocolate Chip Pudding Cookies

"I have made these a gazillon times and sent to my kids daycare. Always a hit."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by megs_ photo by megs_
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
10 dozen




  • Put butter in a large mixing bowl.
  • Using an electric mixer, beat on medium speed until creamy.
  • Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
  • Add eggs, and vanilla; mix well to combine.
  • In another bowl, add the flour, and baking soda.
  • Gradually add to the batter and mix well.
  • Add in chocolate morsels and pecans; stir to combine.
  • Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
  • Bake at 375° for 8-10 minutes.
  • Let cool on baking sheet 3 minutes.
  • Transfer to wire rack and let cool completely.
  • Freezes well in air-tight container up to 8 months.

Questions & Replies

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  1. This is similar to the recpie I use except: 1. Mine calls for french vanilla pudding- which is SO GOOD! 2. To sift the flour with baking soda before adding it. 3. Add it until just blended -do not over mix. 4. Bake temp of mine is 350, not 375. Sifting the flour, not over beating and lowering the bake temp will result in cookies that are softer -not cakey- and stay soft when stored in an airtight container. Actually I bake mine at 335 (true temp on oven termometer) because I feel even 350 is too high. I also usually press them down lightly before baking so they don't brown on top (which when using this much butter can happen). 9 min cook time works for me in my liquid propane oven at 335. Ever since I found this recipe I am banished from making any other. My husbands coworkers say these are the best doggone cookies they ever had. Ps, nuke these for 8-9 seconds per cookie and they taste like they are fresh out of the oven even several days old (IF they last that long)!
  2. DH requested that I make some chocolate chip cookies, and I'd been eyeing this recipe for awhile. Glad I made it - FABULOUS cookies! DH loved them and they were all he wanted to eat. I cut the recipe in half easily and used smart balance butter. I omitted the pecans. The cookies were nice and cake like but not too cake like. Perfect. Thanks for sharing! :)
  3. Our new favorite chocolate chip cookie recipe! My family gives it 5 stars all around. I used vanilla pudding and 2 tsps of vanilla extract. I used a medium cookie scoop and got a little over 3 dozen cookies. Oh, and I didn't have enough brown sugar but had some Splenda brown sugar so I used a combination and they were still wonderful. EDIT on 6/28: I used banana cream pudding today--chocolate chip banana cookies! Very good!
  4. I am not a big fan of cake like cookies. But they were moist, melted in your mouth and had a unique taste. although I do prefer dense and chewy cookies, this was a hit with everyone else and people were even asking for the recipe.
  5. Fantastic!! These are a new family tradition!



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