Reviewed: Nov. 22, 2011

These are really good and easy to make. The cookie dough KIND of tastes like playdough.but not in a bad way. really good cookies. Will make again and again!

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1 user found this review helpful

Reviewer:

kbauer

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 23, 2010

The proportions of most of the ingredients are off. Not enough pudding mix (with respect to the rest of the ingredients), leaving the cookies barely coloured. Too much flour, nuts and chocolate chips.

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3 users found this review helpful

Reviewer:

pants

Reviewed: Jan. 31, 2009

These cookies are my fiance's favorite. He will not share with anyone. When I make these I reduce the flour to 2 1/2 cups & substitute french vanilla coffee mate for the milk. The added vanilla gives the cookies a richer flavor.

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Reviewer:

Jessica Navratil

Reviewed: Aug. 6, 2008

These seemed pretty tasteless. I made several different batches of cookies for a high school group and these were the last to go. They didn't have an appetizing look either. Slight green tint. might have been better to add green food color so they would look like they are supposed to be green....but it wouldn't help the taste.

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1 user found this review helpful

Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Dec. 22, 2007

These are such a nice addition to my Christmas Goodies list. They look so different from all the traditional stuff I make. I've made them half a dozen times. They are more cakelike than cookie. I think you could easily reduce the flour by 1/2 cup, or, add more milk to the batch. I also doubled the pistachio pudding amount and they were much more green. I like that better than adding coloring, although that would work also. I always add nuts so there's more texture to them.

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4 users found this review helpful

Reviewer:

recipemadness

Reviewed: Aug. 23, 2007

I love this recipe! The only problem I had was that it spread a little too much for me. That could have been the altitude. Who knows? Either way they tasted wonderful.

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1 user found this review helpful

Reviewer:

Amanda M.

Cooking Level: Intermediate

Home Town: Warren, Pennsylvania, USA

Living In: Vista, California, USA

Reviewed: Feb. 6, 2007

I DECREASED FLOUR BY ONE CUP, CND ADDED 1/2 TSP OF ALMOND EXTRACT. INSTEAD OF USING BAKING POWDER, I USED 1 TSP. OF BAKING SODA. THEY WERE MOIST AND CHEWY THIS WAY. MY FAMILY GOBBLED THEM UP. THIS WAS A NICE VARIATION OF A BASIC CHOCOLATE CHIP COOKIE.

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9 users found this review helpful

Reviewer:

DIXIE

Reviewed: Jan. 1, 2007

I reduced the flour as others suggested and I could see why the dough would barely mix. Even doing this these cookies turned out terrible. I will not be making these again!

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3 users found this review helpful

Reviewer:

Jeny

Reviewed: Dec. 21, 2003

A great find! This was a nice twist to the usual choc chip cookies. Reading the other reviews I decided to make half the batch with white chips and 1/2 with the usual choc chips. I didn't find them dry at all. For a more festive Christmas color I added a bit of greed food coloring. Definitely a keeper!

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4 users found this review helpful

Reviewer:

REDBUD9

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

Reviewed: Sep. 4, 2003

The flavor was good, but I should have trusted my instincts when measuring out the flour and baking powder thinking it was an awful lot. These came out the consistency of cake/muffins rather than a chewy or crunchy cookie, and were just so dry that you needed milk with them. I may try again but changing the leavening/dry ingredients for a better texture for me. Otherwise, the pistachio pudding was a great flavor twist.

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4 users found this review helpful