Chocolate Chip Pudding Cookies Recipe -
Chocolate Chip Pudding Cookies Recipe

Chocolate Chip Pudding Cookies

Recipe by  

"These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. They are very cake-like in texture."

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Ingredients Edit and Save

Original recipe makes 2 -3 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the flour and baking soda. Set aside.
  3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
  4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2003

I have so much fun with this recipe we have renamed it "Surprise Cookies". The possiblilities are as limited as your pudding, chips, and imagination. Variations I have tried are choc. pudding + choc chips, choc pudding + peanut butter chips, lemon pudding + chocolate chips, vanilla pudding + raspberry chips, butterscotch pudding + butterscotch chips (our favorite). Just try whatever crosses your mind! As far as spreading out, I increased the flour to just a little more than 2 1/2 cups. Also, use stick margarine and NOT the soft spread type as they have way too much oil and water.

Most Helpful Critical Review
Jun 26, 2008

I followed the recipe exactly. Fake tasting and very odd consistancy...

Aug 23, 2003

I made 10 dozen for an event at my 14 year old daughter's school. She said the boys declared they were the best cookie they'd ever had (you know it's important what the boys think). I used vanilla pudding and excluded the nuts. A definite winner.

Apr 19, 2011

Incredible! I must say, I was wondering what all the fuss was about, but after trying them, I quickly found out! I made 3 batches: lemon pudding with white chocolate chips, vanilla pudding with butterscotch chips, and butterscotch pudding with milk chocolate chips. Both were exceptional! I omitted the nuts in both recipes, and increased the baking time to 11 1/2 minutes (because they were so "cake like" that they fell apart). Perfect adjustment! Thanks for the wonderful recipe!

Mar 21, 2007

Everyone loves these cookies. I've tried so many different variations: Cheesecake with cinnamon chips Butterscotch with butterscotch chips Pistachio, Lemon, Vanilla, Coconut Creme, Chocolate, Banana creme, Chocolate-Butterscotch combination, Banana creme-Coconut creme combination. My favorite so far is the banana creme -replacing the vanilla flavoring with maple and adding a teaspoon of cinnamon.

Aug 19, 2005

These cookies are wonderful! The crispy outside and chewy inside are just what I love. {I do not recommend saving any dough for later baking. The cookies will not rise and look as pretty.} As for leftover cookies....they will be just as good the second day....crispy and chewy. Can make these cookies with full confidence.

Jul 14, 2003

I used vanilla pudding with a 12-oz. pkg. of semi-sweet morsels and a 10-oz. pkg. of Skor toffee bits; I did not use nuts because my kids aren't thrilled about them in their cookies. They turned out delicious, but they spread a lot and I'm not sure why. I ended up with exactly 36 cookies, so I don't think I made them too big. I did roll them into balls instead of dropping them, but I don't think that matters. Maybe it's my cookie sheets. Anyway, they sure are yummy. Thanks Sue!

Dec 23, 2010

These cookies are the favorite of my family and my in-laws. I use a 1 cup shortening instead of butter and omit the nuts. I also use only a half a bag of chips. I've only had them turn out wrong once and that was the second time baking them. Its take a little getting use to the dough, but they cookies are always wonderful.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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