Chocolate Chip Pudding Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

Steps:

• Mix flour and baking soda and set aside.
• Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
• Beat in eggs.
• Gradually add flour mixture.
• Then stir in chips (batter will be stiff).
• Drop dough by rounded teaspoonfuls on ungreased baking sheet.
• (it works well to roll dough in ball and slightly flatten).
• Bake at 375° for 8-10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
• Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
• Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
• Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

Steps:

• Preheat oven to 375°.
• Cream together butter, sugar and pudding mix until smooth.
• Add vanilla and eggs, beat at low speed until incorporated.
• Sift together flour and baking soda, then gradually add dry ingredients to the wet ingredients.
• Stir in chocolate chips and drop by tablespoons onto a greased cookie sheet.
• Bake for 8-10 minutes until golden.
• Allow to cool fully on wire rack before serving.

Steps:

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

Steps:

• Preheat oven to 350° degrees F.
• In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in eggs and vanilla.
• Combine flour and baking soda and set aside.
• Add flour mixture until combined.
• Fold in chocolate chips.
• Roll into 1" balls and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
• Bake for 8-10 minutes, or until golden brown.