I have used this recipe as my go-to cc cookie recipe for years, and LOVE it. I have tried it as it is written and w/ substitutions on the pudding flavor and what tyes of chocolate. I've even added bacon pices (very crisp, and completely drained of grease) and have never had a bad batch (some were better than others- but that is down to things other than the recipe). The people who have had trouble with this recipe, it has to be something on your end that messed it up, and if it came out too hard, you definately did something wrong (possibly cooking way too long?) because I have forgotten to cover these overnight on occasion and the next morning they were still chewy. For anyone looking to change up flavors a bit I've done the following: Andes mint pieces, mini PB cups, mix of chips & chunks (milk, dark & white), Heath bar pieces, Adding bacon, used Choc, white choc or pistachio pudding. All depending on the flavor you want. Also- I've had much better taste results w/ brand name ingredients, especially the pudding mixes & chocolate, I think store brand pudding leads to more of an aftertaste, and good chocolate is always going to give better flavor in my opinion. And I say that as someone who will almost always buy store brands over name brands, but there are some situations where the taste difference just isn't worth the cost difference.

Reviewed On: Feb. 2, 2011

I did a slightly different version, dying half of the meringue with food coloring, then I hollowed out the caps a bit like another person suggested and used white chocolate to "glue" the stems in place and make white dots. So mine were more Mario Bros style of mushrooms. Great decorations for cupcakes if you make them mini-sized!

Reviewed On: Jun. 30, 2010