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Mom's Chocolate Chip Cookies

Mom's Chocolate Chip Cookies

Pam

Pam

Chocolate chip cookie made with instant vanilla pudding.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sarajo614
405

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
213

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
173

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!

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