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Chocolate Chip Pudding Cookies
SUBMITTED BY:
Sue Haser
PHOTO BY:
I82MUCH
"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."
RECIPE RATING:
Read Reviews
(106)
Review/Rate This Recipe
Original recipe yield 2 -3 dozen
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1 teaspoon vanilla extract
2 eggs
12 ounces semisweet chocolate chips
1 cup chopped walnuts
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Combine the flour and baking soda. Set aside.
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.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
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REVIEWS
Reviewed on Aug. 16, 2005 by
KRANEY
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KRANEY
Aug. 16, 2005
Incredible! I must say, I was wondering what all the fuss was about, but after trying them, I quickly found out! I made 2 batches: lemon pudding with white chocolate 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!
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8 users found this review helpful
Incredible! I must say, I was wondering what all the fuss was about, but after trying them, I...
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Reviewed on Aug. 23, 2003 by
MOMZRIGHT
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MOMZRIGHT
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.
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7 users found this review helpful
I made 10 dozen for an event at my 14 year old daughter's school. She said the boys declared...
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Reviewed on Jun. 26, 2008 by sararose
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sararose
Jun. 26, 2008
I followed the recipe exactly. Fake tasting and very odd consistancy...
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6 users found this review helpful
I followed the recipe exactly. Fake tasting and very odd consistancy...
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Reviewed on Jul. 14, 2003 by
FAITHFUL
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FAITHFUL
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!
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6 users found this review helpful
I used vanilla pudding with a 12-oz. pkg. of semi-sweet morsels and a 10-oz. pkg. of Skor...
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Reviewed on Oct. 21, 2003 by BARB MAXWELL
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BARB MAXWELL
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.
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5 users found this review helpful
I have so much fun with this recipe we have renamed it "Surprise Cookies". The possiblilities...
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Reviewed on Mar. 21, 2007 by
KATSURIAN
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KATSURIAN
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.
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4 users found this review helpful
Everyone loves these cookies. I've tried so many different variations: Cheesecake with...
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Reviewed on Sep. 16, 2005 by LADY GODIVA
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LADY GODIVA
Sep. 16, 2005
Very Yummy! I used Banana Pudding and White Chocolate Chips. Will definitely make this recipe again!
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4 users found this review helpful
Very Yummy! I used Banana Pudding and White Chocolate Chips. Will definitely make this...
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Reviewed on Jun. 14, 2005 by
KATERINAJB
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KATERINAJB
Jun. 14, 2005
Fantastic! I've used different puddings and chips and these always come out well. Chocolate pudding and PB chips are always popular, as is lemon pudding and white chips.
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4 users found this review helpful
Fantastic! I've used different puddings and chips and these always come out well. Chocolate...
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Reviewed on Apr. 12, 2005 by BABYDROOL
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BABYDROOL
Apr. 12, 2005
I have made these cookies about 4 or 5 times now. I use chocolate pudding instead of butterscotch. Let me tell you, these are scrumptious. My mom and my husband keep asking me to make them again. I think these are the "cookie" if you catch my drift. =)
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4 users found this review helpful
I have made these cookies about 4 or 5 times now. I use chocolate pudding instead of...
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Reviewed on Aug. 19, 2005 by KAYCIKP
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KAYCIKP
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.
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3 users found this review helpful
These cookies are wonderful! The crispy outside and chewy inside are just what I love. {I do...
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