Recipe by Russell Wright
"I got this recipe from my aunt. It is a quick and easy cookie recipe using pudding--pick any flavor you like!"
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buttermilk baking mix
1 (3.9 ounce) package
instant chocolate pudding mix
This is Russell Wright, the original poster of this recipe.
Just thought I would state a few things:
* If you use a large box of pudding, double everything else in the recipe.
* You can also use chips (choc., PB, butterscotch, etc.), coconut, or other things instead of walnuts as needed.
* Please post what results you have had with various pudding flavors. For example, in my experience, lemon has had the best results.
These werent so great. I used sugar free white chocolate pudding. I changed these up because my batter didnt taste good at all. It was so thick & chunky, so I added abbout 3 tbs buttermilk and 1 tbs water. I also added a little sugar free caramel ice cream topping and chocolate syrup (no exact measurement). The finished product was decent and okay for wanting a quick dessert. However, I dont think I'd make these to impress someone.
The first batch I tried came out crumbly so the next batch I used unsweetened applesauce for the oil and used sugar-free instant pudding and added 1/3 cup brown sugar and they came out very moist and light. Also, they only have a trace of fat and sugar in them. I tried butterscotch pudding with a handfull of mini chocolate chips and they were good. Next time I will try the chocolate pudding. Thanks for the receipe - I love pudding & cookies-great combination!
This is the kind of recipe I was looking for tonight! I doubled the basic ingredients, but I used vanilla pudding. To that I added: 1 tbsp vanilla, 2 tbsp lemon juice, the zest of one orange, and 1/2 cup of brown sugar. Oh, and I used the "add water only" pancake mix, rather than the "add milk & eggs" kind. The didn't spread hardly at all, and were very soft. We'll see how they are tomorrow, but tonight they were excellent! I almost forgot - even though I doubled the recipe, and added extra stuff, I only came out with 30, small-medium cookies.
If you're using sugar free pudding mix, be sure to add either 1/4 cup sugar or brown sugar, or a few tablespoons of light corn syrup. Otherwise your chocolate cookies will taste quite bitter, as other reviewers have mentioned.
Wow! Easy to make. I mixed it, which was a little hard since they are not creamy. My 6yr old put them on the cookie sheet. He loves them!!! He would eat all of them if I let him. I used pancake mix. Can't wait to try different flavors of pudding.
Cookies taste great. Very tasty, and super quick and easy. I use a little less oil since the batter was very slick and oily the first time I made the recipe.
This recipe was very easy and quick to make but I used sugar-free pudding and it had a very bitter taste. I think if I had used regular pudding, it would have been much better.
* Percent Daily Values are based on a 2,000 calorie diet.
Pudding Cookies I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 38
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