Mom's Chocolate Chip Cookies

Mom's Chocolate Chip Cookies

902
Pam 0

"Chocolate chip cookie made with instant vanilla pudding."

Ingredients {{adjustedServings}} servings 233 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
  3. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Tips & Tricks
Pumpkin Chocolate Chip Cookies

Here’s a cookie for the pumpkin pie and chocolate lovers!

Triple Chocolate Chip Cookies

Make chocolate chip cookies without an electric mixer.

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Reviews 902

  1. 1113 Ratings

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sarajo614
3/26/2007

I've used this recipe for years and everybody wants the recipe for it. I never give the recipe out because I've never seen a cookie recipe that calls for pudding before so I sort of consider it the secret ingredient of my signature cookie recipe. I always use Butter Flavor Crisco and a whole bag of chips. This recipe is easy to vary into peanut butter by using 1/2 c crisco and 1 c pb. You can make it into oatmeal cookies by using only 1 and 1/4 c of flour and 3 c of old fashioned oats. Or spice it up and use chocolate pudding and vanilla chips or peanut butter chips. Just have fun with this recipe. There are soooo many possibilities!!!

nildamaria2002
7/26/2006

These were so delicious. Made mine a little more moist by totally melting butter, adding 2+ tablespoons milk, and left out about 1 Tbsp pudding mix; also added chopped walnuts and about 1/2 teaspoon more vanilla extract; best if dropped, not flattened (tried both); when dropped, yields cookie with a slight crunch as you bite into it, but then the middle just melts in your mouth; yes, the center is somewhat cake-like (per vanilla pudding mix), but that's what makes this cookie so good/different--- it's a thick, but moist cookie (not flat and crunchy or flat and gooey or thick and dry)

wifeyluvs2cook
9/10/2007

Well, these cookies I have to say were the best chocolate chip cookies Ive ever had/made. I took them to my church's prayer meeting, and they all loved them. I did take the advice of the viewers and added 1/4 tsp of salt, and I used NESTLE semi-sweet chocolate chunks instead of chips. Man they were AWESOME. Definitely cook them for 10 mins, and they are so soft!!!Update: Ive made these quite a few times, and I tried it with just one stick of butter, and, they are still just as good, and deliciously soft without all the fat!