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Nutrition Facts
Serving Size 1 dozen 139g Recipe makes 10 dozen)
Calories 654
Calories from Fat 329		(50%)
Amount Per Serving		%DV
	Total Fat 36.6g	56%
	Saturated Fat 18.1g	90%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 436mg		18%
Potassium 291mg		8%
Total Carbohydrate 76.2g		25%
	Dietary Fiber 4.5g	17%
	Sugars 45.2g
Protein 7.1g		14%
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ratherbeswimmin'

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Chocolate Chip Pudding Cookies

Recipe #77932 | 40 min | 30 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Dec 4, 2003

I have made these a gazillon times and sent to my kids daycare. Always a hit.

10 dozen (change servings and units)

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 (4 ounce) package instant chocolate pudding mix
2 large eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 (12 ounce) package semisweet chocolate morsels
1 cup chopped pecans

Directions

1
Put butter in a large mixing bowl.
2
Using an electric mixer, beat on medium speed until creamy.
3
Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
4
Add eggs, and vanilla; mix well to combine.
5
In another bowl, add the flour, and baking soda.
6
Gradually add to the batter and mix well.
7
Add in chocolate morsels and pecans; stir to combine.
8
Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
9
Bake at 375° for 8-10 minutes.
10
Let cool on baking sheet 3 minutes.
11
Transfer to wire rack and let cool completely.
12
Freezes well in air-tight container up to 8 months.

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Featured Reviews for This Recipe

From: Chef Doozer

On Mar 2, 2009

Terrific cookies! I used vanilla pudding though and only about 1 cup of chocolate chips. Everyone loved these. They're so soft and delicious.

0 people found this review helpful

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From: GEE's momma

On Feb 20, 2009

Terrific little recipe. The pudding makes a huge difference. Kids love 'em!

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From: 6 pack mama

On Feb 6, 2008

This is similar to the recpie I use except: 1. Mine calls for french vanilla pudding- which is SO GOOD! 2. To sift the flour with baking soda before adding it. 3. Add it until just blended -do not over mix. 4. Bake temp of mine is 350, not 375. Sifting the flour, not over beating and lowering the bake temp will result in cookies that are softer -not cakey- and stay soft when stored in an airtight container. Actually I bake mine at 335 (true temp on oven termometer) because I feel even 350 is too high. I also usually press them down lightly before baking so they don't brown on top (which when using this much butter can happen). 9 min cook time works for me in my liquid propane oven at 335. Ever since I found this recipe I am banished from making any other. My husbands coworkers say these are the best doggone cookies they ever had. Ps, nuke these for 8-9 seconds per cookie and they taste like they are fresh out of the oven even several days old (IF they last that long)!

3 people found this review helpful

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