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Easy Pudding Cookies

Easy Pudding Cookies

  • Prep

    15 m
  • Ready In

    27 m
JELL-O

JELL-O

Chocolate pudding is the not-so-secret ingredient that makes these cookies flavorful and rich.

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Original recipe yields 42 servings

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Nutrition

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  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F.
  2. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.
  3. Drop tablespoons of dough, 2 inches apart, onto baking sheets.
  4. Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
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Reviews

DoodleJayne
14

DoodleJayne

7/13/2010

I made these then made some changes for the additional batches. Instead of chocolate pudding and white chocolate chips I substituted the following Vanilla pudding & Oreo cookie crumble (they ended up tasting like cookies & cream cookies.) Butterscotch pudding & Skor bits

cookie_monster
10

cookie_monster

8/4/2010

First, I have to admit I changed these A LOT! I didn't have much flour so I made them chocolate OATMEAL cookies. I used 1 1/4 cup flour along with 2 1/2 cups oats. I used the same amount of margarine, sugar, eggs, baking soda, and pudding mix as called for in the recipe. Then I switched it up again on the white chocolate (because I didn't have any) and used 1 cup butterscotch chips instead. This recipe made about 65 cookies that were tablespoon sized and I baked them at 350 degrees for 11 minutes. They are fantastic! They are chewy on the inside and crisp on the outside! My mom (who is not a huge fan of sweets) could not stop herself from eating them! They are pretty sweet, but that is what cookies are supposed to be. I am also impressed that they don't break apart; they are very sturdy and good for travel. To me, they have the perfect amount of chocolate flavor. I will continue to make them again and again. Also, be sure to bake them on parchment paper lined baking sheets, because they are a bit sticky, and then leave them on the baking sheet for a minute before transfering them to the cooling racks, it will be easier and they won't get scrunched and lopsided. You will be happy you made these!

Sarah Jo
5

Sarah Jo

12/17/2010

I'm low on brown sugar, so I used half white/half brown sugar for this recipe. I also added one teaspoon of vanilla. This worked out really well for me and made a big batch of cookies for lunches/snacks. 350* for eleven minutes made a soft and chewy cookie. This would work with any pudding mix/baking chips you have on hand. This was fun to make with my two boys.

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