Amy's Chocolate Chip Cookies

Amy's Chocolate Chip Cookies

Bonnie 0

"These can be made with different puddings and chips, such as chocolate pudding and peanut butter chips."

Ingredients 15 m {{adjustedServings}} servings 236 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
  3. Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
Tips & Tricks
Triple Chocolate Chip Cookies

Make chocolate chip cookies without an electric mixer.

Tip for Tiffany’s Chocolate Chip Cookies

Discover the simple trick that takes the mess out of baking delicious cookies.

Rate recipe

Your rating


Reviews 187

  1. 226 Ratings

Sarah Jo

I followed the recipe exact, only using CHEESECAKE instant pudding and half semi-sweet/half dark chocolate chips because I had a half bag of each to use up. I did use organic flour and eggs and half butter/half margerine. The cooking time was not right for me. 375* was way too hot and they burned fast but 350* for 10 minutes was perfect. All three of my men LOVED these cookies and my husband remarked that the cheesecake pudding was a really good addition. I thought this was a particularly pretty looking cookie. I would recommend that you chill the dough for an hour or two so it has time to firm up a bit and let the cookies firm up on the cookie sheet before taking them off so they don't fall apart. NOTE: Half gone since this morning. OMG, huge hit!


I thought these were ok. I have had better.In the list of ingredients it says use margarine, but in the recipe it says butter. I used margarine but either way I would not make these again.


very nice cookie. I like the fact that they are not sickening sweet however sweet enough. I added a bunch of hangerson..M&M's, choc. swirl chips, choc. chips and raisins to equal the two cups. I had a French Vanilla mix. I did add 1/2 tsp. salt which I think helped with what others complained of the blandness problem. Very nice soft cookie for a change of pace w/a bit of crispness. 9 minutes on a teflon sheet was perfect.