Recipe by Bonnie
"These can be made with different puddings and chips, such as chocolate pudding and peanut butter chips."
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2 1/4 cups
packed light brown sugar
1 (3.5 ounce) package
instant vanilla pudding mix
semisweet chocolate chips
I followed the recipe exact, only using CHEESECAKE instant pudding and half semi-sweet/half dark chocolate chips because I had a half bag of each to use up. I did use organic flour and eggs and half butter/half margerine. The cooking time was not right for me. 375* was way too hot and they burned fast but 350* for 10 minutes was perfect. All three of my men LOVED these cookies and my husband remarked that the cheesecake pudding was a really good addition. I thought this was a particularly pretty looking cookie. I would recommend that you chill the dough for an hour or two so it has time to firm up a bit and let the cookies firm up on the cookie sheet before taking them off so they don't fall apart. NOTE: Half gone since this morning. OMG, huge hit!
I thought these were ok. I have had better.In the list of ingredients it says use margarine, but in the recipe it says butter. I used margarine but either way I would not make these again.
very nice cookie. I like the fact that they are not sickening sweet however sweet enough. I added a bunch of hangerson..M&M's, choc. swirl chips, choc. chips and raisins to equal the two cups. I had a French Vanilla mix. I did add 1/2 tsp. salt which I think helped with what others complained of the blandness problem. Very nice soft cookie for a change of pace w/a bit of crispness. 9 minutes on a teflon sheet was perfect.
What a great cookie recipe. Depending on the type of pudding you use, the possibilities are endless for your flavor combinations. I only had chocolate pudding so that is what I used. I also had about a 1/4 cup of peanut butter chips left over, so I threw those in with the 2 cups of chocolate chips. The only thing I was confused about was the 3.4 oz box of pudding. Maybe because I used fat free sugar free pudding the size was different, but I had both small (1.4 oz) and large (2.1 oz) boxes. So, to be safe I threw both in. In response to the reviewer that felt the cookies had a chemical taste maybe it had to do with the type of pudding they used. I was afraid of this since I used the fat free sugar free variety, but I detected no strange after taste. The cookies do not spread much and frankly my daughter and I had fun making them.
This recipe is excellent. I've been making them for about a year and that's the only kind of chocolate chip cookies that my husband will eat now. I made these for him to take deer hunting and the guys he went with even asked for the recipe! This is definitely the best recipe ever! I'm currently making the cookies using chocolate pudding and semi sweet and white chocolate morsels. The only thing I changed was that I addred 1/4 more flour. Definitely a keeper!
Just made these, have last batch in the oven...they are yummy, and like other reviews did not spread and come out flat. I used banana pudding, I think any flavor would work great!!
This is my favorite cookie ever... my mom and I used to make them when I was a kid... the recipe was originally on the inside of a jello pudding box. It's really chewey, so it's necessary to let the cookies cool on the cookie sheet before moving them so they don't tear. YUM!
I think I expected more from these cookies based on the reviews. They did keep their shape nicely and they are versatile however I thought they had a distinctly chemical taste, probably from the pudding. I will not make these again. I did find that the Outrageous Chocolate Chip Cookie recipe from this site was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Amy's Chocolate Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 109
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