Reviewed: Sep. 4, 2012

This recipe would be good except that it has a few major baking no-nos. First, the recipe also needs a 1/2 tsp of salt and 3/4 tsp of vanilla for overall flavor. Without these two ingredients the recipe (as with most cookie recipes lacking salt and vanilla) will be flavorless. Second, compared to other cookie recipes, this one has about 1/2 cup too much flour. Decrease the flour to 1 and 1/2 cups to improve flavor, dryness, and to avoid the hockey puck consistency. With these basic changes, these were tasty cookies.

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Reviewer:

onefoo

Reviewed: Jun. 28, 2012

This is my family's new favorite cookie! We are trying different variations. We love butterscotch, so I did butterscotch pudding with butterscotch chips. Delicious! My favorite is banana pudding with chocolate chips. The variations are endless!

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Reviewer:

pkmantich

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Gretna, Nebraska, USA

Reviewed: Apr. 1, 2012

Delicious cookies! I made a couple alterations; I used 1/2 c. brown sugar and 1/2 c. white sugar because I didn't want the brown sugar flavor to overwhelm the pudding flavor. Also I omitted the chocolate chips, simply because I didn't have any. Instead I rolled them in sugar just before baking and it gave them a great crunch. Bake them about a minute longer and you'll get a crunchy outside and delicious gooey interior!

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Reviewer:

isernjordan

Cooking Level: Expert

Reviewed: Mar. 18, 2012

SUPER! Kids loved them.

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Reviewer:

~ Elaine ~

Cooking Level: Intermediate

Reviewed: 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

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Reviewer:

Meg417

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Upland, California, USA

Reviewed: Mar. 10, 2012

First of all, I substituted white chocolate for dark/mint chocolate chips. I pretty much live these cookies. Very messy, but I'll be making them again in the future. Possibly with banana pudding an skip the chips? Anyways, if you're looking for something a bit simpler, try skippig the chocolate chips, cause the cookie itself is very soft.

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Reviewer:

thecourtjester

Reviewed: Jan. 20, 2012

These were good if you like cake-y cookies. A little dry but not bad.

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Reviewer:

TinaMarie

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

Reviewed: Jan. 7, 2012

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

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Reviewer:

carrie z

Cooking Level: Beginning

Reviewed: 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

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Reviewer:

Celaya2

Reviewed: Dec. 20, 2011

this is such a versatile recipe...limited only by your imagination. i used lemon jello and white chocolate chips. i also added a tsp of lemon extract for more lemon punch.

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