Recipe by JELL-O
"Chocolate pudding is the not-so-secret ingredient that makes these cookies flavorful and rich."
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butter or margarine, softened
packed brown sugar
1 (3.9 ounce) package
JELL-O Chocolate Instant Pudding
1 (6 ounce) package
BAKER'S White Chocolate, chopped
I made these then made some changes for the additional batches. Instead of chocolate pudding and white chocolate chips I substituted the following
Vanilla pudding & Oreo cookie crumble
(they ended up tasting like cookies & cream cookies.)
Butterscotch pudding & Skor bits
made this for my bosses going-away party and wanted to try something different then normal cookie baking. I mixed the chocolate fudge with peanut butter and white chocolate chips to get some flavors in there and added a tsp of vanilla . 6 mins in the oven and they were done, however, tasty and moist they were, it just seemed too airy/dry... they were a hit at work, but definitely needed some milk afterwards
First, I have to admit I changed these A LOT! I didn't have much flour so I made them chocolate OATMEAL cookies. I used 1 1/4 cup flour along with 2 1/2 cups oats. I used the same amount of margarine, sugar, eggs, baking soda, and pudding mix as called for in the recipe. Then I switched it up again on the white chocolate (because I didn't have any) and used 1 cup butterscotch chips instead. This recipe made about 65 cookies that were tablespoon sized and I baked them at 350 degrees for 11 minutes. They are fantastic! They are chewy on the inside and crisp on the outside! My mom (who is not a huge fan of sweets) could not stop herself from eating them! They are pretty sweet, but that is what cookies are supposed to be. I am also impressed that they don't break apart; they are very sturdy and good for travel. To me, they have the perfect amount of chocolate flavor. I will continue to make them again and again. Also, be sure to bake them on parchment paper lined baking sheets, because they are a bit sticky, and then leave them on the baking sheet for a minute before transfering them to the cooling racks, it will be easier and they won't get scrunched and lopsided. You will be happy you made these!
I'm low on brown sugar, so I used half white/half brown sugar for this recipe. I also added one teaspoon of vanilla. This worked out really well for me and made a big batch of cookies for lunches/snacks. 350* for eleven minutes made a soft and chewy cookie. This would work with any pudding mix/baking chips you have on hand. This was fun to make with my two boys.
First of all, I cut this recipe in half since I didn't have enough flour. Then, I used Pumpkin Spice pudding instead, and I didn't have any chocolate chips, so I used a Hershey's cookies and cream bar that I had lying around. They came out absolutely delicious! I expected them to be more pumpkin-y from the pumpkin pudding, but they are still delicious! I will definitely be making them again, and trying them with different puddings and choc. chips.
I made these for a Holiday Open House and everyone loved them! I used Double Fudge Jello pudding and white chocolate chips, because I had them. Recipe was super easy to follow and I always use a timer when I'm baking cookies, because one minute too long and you've got a dry cookie. I'm making more today for a church event and I'm sure they will be a hit, once again. I liked the idea of changing it up with different types of jello and chips. I'm going to try that. The vanilla jello with peppermint chips sounds good and would be very festive looking. Thanks!!!
Made exactly as recipe states. Bland. Would not make again. Looked pretty.
I went without the white chocolate. They were okay had a very slight flavor they wernt terrible. but I think it would have been better with the chocolate or something. they also taste allot better rolled in sugar before baking them it adds a great crunch with a chewy center
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pudding Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 54
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