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READY IN 27 mins

Easy Pudding Cookies

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Read Reviews (24)

"Chocolate pudding is the not-so-secret ingredient that makes these cookies flavorful and rich." — JELL-O

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Original recipe makes 42 cookies Change Servings

1 cup butter or margarine, softened
1 cup packed brown sugar
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
2 eggs

1 teaspoon baking soda
2 cups flour
1 (6 ounce) package BAKER'S White Chocolate, chopped

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Directions

Heat oven to 350 degrees F.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

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PREP 15 mins
READY IN 27 mins

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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

—DoodleJayne

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Most Helpful Critical Review

Mar 16, 2012

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

—Meg417

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26 Ratings

Aug 04, 2010

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!

—cookie_monster

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Dec 17, 2010

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.

—Sarah Jo

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Dec 08, 2010

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.

—Raving Raven

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Dec 14, 2011

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!!!

—HealthyMama

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Jan 07, 2012

xmas 2011 Made exactly as recipe states. Bland. Would not make again. Looked pretty.

—carrie z

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Dec 27, 2011

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

—Celaya2

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Nutrition

Calories
116 kcal
6%

Carbohydrates
14.2 g
5%

Cholesterol
23 mg
8%

Fiber
0.3 g
1%

Protein
1.3 g
3%

Sodium
109 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Pudding Cookies

Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories: 116
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 3.7g 19 %
Cholesterol 23mg 8 %
Sodium 109mg 4 %
** Potassium 18mg < 1 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 0.3g 1 %
Protein 1.3g 3 %
Sugars 9.2g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium 2 %
** Iron 4 %
** Thiamin 5 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 7 %

* 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.