I've seen this chocolate chip cookie recipe floating around on the internet for awhile. It seemed to be calling my name every where I looked. Then I got an email from my sister with the same recipe! I think the universe was telling me that I really needed to try these cookies. My sister tried them first and her reviews were so good ( that she threw all her other chocolate chip cookie recipes away! As soon as I heard that, I stopped what I was doing and made these amazing little cookies. The secret to them is that they have a package of vanilla pudding in them. It makes them soft and sweet and oh so delicious. You will love these!
Chocolate Chip Pudding Cookies
adapted from Kraft Kitchens
Makes 3 dozen cookies
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. vanilla
1 tsp. baking soda
2-1/4 cups flour
1 pkg. (12 oz.) semi-sweet chocolate chips
*optional 1/2 tsp salt, OR you can sprinkle sea salt on top of cookie dough balls.
Heat oven to 375°F. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda *(and salt if desired); mix well. Gradually beat in flour. Stir in chocolate. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Bake 7 to 9 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.
*The recipe does not call for any salt. If you like that little saltiness to your chocolate chip cookies, just add a 1/2 tsp of salt to your dough. Or you can do what I love to do with all my chocolate chip cookies, sprinkle a little sea salt on top!
**Also, feel free to switch up the pudding mixes to your liking. Try a butterscotch pudding with butterscotch chips. I think next time I might try a chocolate pudding mix!