I made these tonight with Pumpkin Spice pudding mix, which is available in the Fall. SO good! I usually make these with vanilla pudding. These stay soft and also freeze well.
1 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup white sugar
1 small (3.4 ounce) package instant pudding mix*
2 tsp. vanilla extract
2 eggs
2 1/4 cups all-purpose flour
2 1/4 cups all-purpose flour
1 tsp. baking soda
12 ounces chocolate chips
Preheat oven to 375〫 F. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually beat in the soda, then the flour. Stir in the chocolate chips. Drop with cookie scoop onto ungreased cookie sheets about 1 inch apart. Bake for 7-8 minutes. Makes 4-5 dozen cookies.
*Can use vanilla, butterscotch, chocolate or pumpkin spice pudding mix.
2 comments:
The chocolate pudding doesn't add a lot of chocolate flavor, I would suggest putting a table spoon of cocoa in with the dry ingredients.
Good suggestion! I've never tried these with chocolate pudding, but I love them with vanilla or pumpkin spice. Thanks!
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