Amy's Chocolate Chip Cookies

Amy's Chocolate Chip Cookies

191

"These can be made with different puddings and chips, such as chocolate pudding and peanut butter chips."
Saved
Save
I Made it Rate it Share Print

Ingredients

15 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
  3. Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.

Reviews

191
  1. 230 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I followed the recipe exact, only using CHEESECAKE instant pudding and half semi-sweet/half dark chocolate chips because I had a half bag of each to use up. I did use organic flour and eggs and ...

Most helpful critical review

I thought these were ok. I have had better.In the list of ingredients it says use margarine, but in the recipe it says butter. I used margarine but either way I would not make these again.

I followed the recipe exact, only using CHEESECAKE instant pudding and half semi-sweet/half dark chocolate chips because I had a half bag of each to use up. I did use organic flour and eggs and ...

I thought these were ok. I have had better.In the list of ingredients it says use margarine, but in the recipe it says butter. I used margarine but either way I would not make these again.

very nice cookie. I like the fact that they are not sickening sweet however sweet enough. I added a bunch of hangerson..M&M's, choc. swirl chips, choc. chips and raisins to equal the two cups....

What a great cookie recipe. Depending on the type of pudding you use, the possibilities are endless for your flavor combinations. I only had chocolate pudding so that is what I used. I also h...

This recipe is excellent. I've been making them for about a year and that's the only kind of chocolate chip cookies that my husband will eat now. I made these for him to take deer hunting and ...

I think I expected more from these cookies based on the reviews. They did keep their shape nicely and they are versatile however I thought they had a distinctly chemical taste, probably from th...

This is my favorite cookie ever... my mom and I used to make them when I was a kid... the recipe was originally on the inside of a jello pudding box. It's really chewey, so it's necessary to le...

Just made these, have last batch in the oven...they are yummy, and like other reviews did not spread and come out flat. I used banana pudding, I think any flavor would work great!!

My kids loved these cookies. This is the first recipe time I've made soft cookies that actually stayed soft.