Reviewed: Nov. 21, 2009

I was disappointed. I followed the recipe, and then followed the review suggestion to add more vanilla it didn't help. ..both my husband & I agree with a previous review that it tastes fake.

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jillnyc

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Reviewed: Nov. 15, 2009

Very good! Not a good cookie maker and these wher easy to make and tasty. No problems!

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Mamagideon

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Reviewed: Oct. 30, 2009

I made mine with chocolate pudding and mini chocolate chips and toffee bits. They were SO GOOD. I can't wait to make these with other flavors. I got almost 5 dozen from this batch.

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jerce

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Reviewed: Oct. 27, 2009

This is the same recipe I have always made...actually I think it is the same recipe that is on the back of the pudding box, but it is the only recipe I will ever use again. They are soft and moist, and to die for!!! I use french vanilla pudding and omit the nuts. Coworkers, friends, and family always say they are the best cookies they've ever had. I usually make the cookies bigger and form them into smooth balls with my hands so they look perfect when they come out of the oven. Make sure you don't over cook them though; bake them just until the tops are just golden brown, and cool on a wire rack. Separate layers of cookies with waxed paper in a sealed container or they will stick together.

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Whitney_j

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

I love this recipe! It makes the best chocolate chip cookies.

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THESTRAUGHANS

Cooking Level: Expert

Living In: Dugway, Utah, USA

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Reviewed: Oct. 23, 2009

Turned out great, my boyfriend loved them! Only word of caution, I did find they spread a lot while baking. Not a big deal, but worth knowing :)

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Alex

Cooking Level: Intermediate

Living In: Kanata, Ontario, Canada

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Reviewed: Oct. 19, 2009

I make about 6 dozen cookies a week... This recipe is EVERYONE'S FAVORITE! I have made lemon with white chocolate chips, chocolate chocolate chps, vanilla butterscotch chips, chocolate peanut butter chips. I have had to give this receipe out 3 times. It's awesome, it's easy and it makes a lot of men happy every week! Thank you so much for sharing!

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Amber

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Reviewed: Oct. 19, 2009

Good, cake-like textured cookie with many different possibilities for variation. I used Pumpkin Spice pudding mix and added caramel bits & raisins. Perfect for Autumn. Tasted like little mini pumpkin cakes. Could have used a bit more spice though. Can always add some next time.Using a small cookie scoop, the recipe made approx. 6 1/2 dozen cookies. They're thicker than I expected - especially with using a full 1-cup butter. That's a lot of butter. It should have been a flatter cookie with that much butter. I think it may have something to do with the high temperature. Would like to try again, decreasing the oven temp to 350. A good cookie for folks who like their cookies soft.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Oct. 11, 2009

My husband loved these cookies! I also made them with lemon pudding and white chocolate morsels. They were decadent!

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crosstitchmary

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Reviewed: Oct. 1, 2009

I don't know how anyone couldn't love these cookies. I make them all the time, well when I make cookies. My whole family loves them. They are the most moist soft cookie I have ever had. I usually use chocolate pudding with chocolate chips or white chips. We like chocolate. Anyway great recipe!!

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Erin

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Reviewed: Oct. 1, 2009

My kids who are 7,5,5,3 make this recipe all by themselves as mom looks on...they love it! the cookies are nice and soft and have a great flavor.

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Sep. 30, 2009

This is my first time making these cookies and I love them. Chocolate pudding with chocolate chips and toffee chips! mmmmmm!

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MoMo

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Reviewed: Sep. 28, 2009

This another one those OMG recipes, because that's exactly what people are saying when they have one of these cookies. They really are that good. I use french vanilla pudding mix in place of butterscotch and omit the nuts as many people I know do not like them (I love them but am usually not baking for just myself). The trick to keeping these cookies 'melt-in-your-mouth' soft is to pull them out at exactly 8 minutes. I found that even one minute over cooks them too much as they are going to continue to cook once they come out of the oven. They will look undercooked but they're not. Make sure you get an oven thermometer and test your oven's temperature to make sure it's actuate. I discovered over a year ago that mine is running 50 degrees higher than it reads. It was a big reason many of my baked dishes were coming out dry or under-baked in the middle. I tried this once with 'baking' margarine sticks instead of butter...bad idea. The cookies came out very cake-like and 'puffy,' not the look I was going for. Most and chewy is what we want around here!

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 27, 2009

Yummy cookies! Easy to make and very tasty!

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Jocelyn in AK

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 21, 2009

I make these on a weekly basis for my office. The guests LOVE them! I change it up by using different types of instant pudding and chips. This is a GREAT recipe!

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susanfibert

Cooking Level: Intermediate

Home Town: Cable, Wisconsin, USA

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Reviewed: Jul. 23, 2009

I made these using chocolate pudding and 3/4 cup butter since I like plumper less spread out cookies...needless to say they came out perfect! I added 1/4 cup of chopped pecans instead of the nuts - just enough to give a hint of nutty flavor. I will definitely be using this recipe again since the variations are endless!

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teenabeena

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Tops any other CCC I've made. These are soft cookies and bake up very nicely. The flavors can be easily mixed up. The first batch I made with vanilla pudding mix and a combination of chocolate chips and peanut butter chips. Will make these again for sure. Thanks!

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Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Jun. 11, 2009

I've made these at least 20 times now and they are the best- most other recipes flatten out these stay nice and thick- banana cream pudding and bittersweet chips is the best!!

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Damy138

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Reviewed: May 31, 2009

I was a little unsure at first about these cookies at first until I read the reviews and decided I should give them a try. Everyone who ate them...LOVED them. This is the only way I plan to make my chocolate chip cookies in the future. I tried vanilla pudding with butterscotch chips, chocolate pudding with chocolate chips. My favorite so far is chocolate pudding cookies with no chips...I had to force myself to stop eating them! I'm planning on trying cookies n cream pudding today...crossing my fingers!

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rmrobertson2

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Reviewed: May 14, 2009

Absolutely LOVED these cookies! They were to die for! I used choclate pudding with milk chocolate chips and instead of nuts I used the Reeses Peanut Butter chips... yummm.. is all I have to say. They were soo moist and fluffy.. almost light tasting. Definately making this again!

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jfgoodtimes

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Chocolate Chip Pudding Cookies

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