Amy's Chocolate Chip Cookies

Amy's Chocolate Chip Cookies

180 Reviews 11 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Bonnie
Recipe by  Bonnie

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

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  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.

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Reviews (180)

Rate This Recipe
Sarah Jo
39

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!

MOLSON7
32

MOLSON7

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.

TUNISIANSWIFE
28

TUNISIANSWIFE

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.

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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