Chocolate Chip Pudding Cookies
August 05, 2016
"These are so good! Adding pudding to the dough adds flavor and texture and will magically keep them tasting fresh if you decide to bake the whole batch"
- Serving Size: 1 (42.8 g)
- Calories 179.4
- Total Fat - 8.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 27.9 mg
- Sodium - 169.5 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 1.4 g
- Sugars - 13.6 g
- Protein - 1.9 g
- Calcium - 10.6 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
In a medium size mixing bowl sift together the flour, pudding mix, baking soda and salt. Set aside.
Using an electric mixer cream together the butter, granulated sugar, brown sugar and vanilla. for 2-3 minutes until light beige in color. Add the eggs one at a time beating well after each.
Lower the speed of the mixer and gradually add the sifted dry ingredients. After all have been added, increase the speed of the mixer and beat for around 1 minute just until fully combined.
By hand mix in the pecans and chocolate chips.
Place into an airtight container and chill for 3 hours until very firm or overnight.
To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Using a 2 oz ice cream scoop or 2 Tbsp divide the dough placing at least 2-inches apart.
Bake for 8-12 minutes until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
NOTE: Keep unused cookie dough tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months
Tips & Variations
No special items needed.