Friday, November 25, 2011

Chocolate Chip Pudding Cookies- the BEST Cookies in the World!


I rarely ever try new chocolate chip cookie recipes because I don't feel like chocolate chip cookies are that exciting- also I already have a couple "go-to" recipes. I'm not sure what made me try this recipe from Pennies on a Platter, but I am SO glad I did! These will probably be one of the only chocolate chip cookie recipe I made from now on (except the Perfect Chocolate Chip one from America's Test Kitchen since its so different). G immediately became obsessed with these cookies and called them "The BEST cookies in the world!" He was so excited and asked me to make them again soon. I have since made these 2 more times with other pudding flavors & mix-ins (recipes to come!), but I think our favorite is the classic with vanilla pudding. The possibilities are endless!


    I am on the lookout for Oreo pudding mix, because I think that would be AWESOME!! I can't find it anywhere except a pack of like 50 from Amazon. haha I haven't resorted to that yet...

    You seriously need to stop reading this and make these now! Go! :)


    I actually had to start freezing half of the dough balls before baking them so that we could stop ourselves from eating the entire jar of cookies in a few days. They're THAT good! You can place cookie dough balls on parchment paper in a plastic storage container in the freezer. Bake in preheated oven for about 12-14 minutes.

    Note- I could never get mine to puff up very much like the original version, but they still taste great!



    Chocolate Chip Pudding Cookies
    Makes 2-3 dozen cookies depending on the size
    Recipe from Pennies on a Platter
    • 3/4 cup sugar
    • 3/4 cup light brown sugar, packed
    • 1/2 cup unsalted butter, room temperature
    • 1/2 cup butter-flavored Crisco stick
    • 2 eggs
    • 1 tsp vanilla
    • 1 (3.4 oz) vanilla pudding mix
    • 1/2 tsp salt
    • 1 TBSP baking soda (yes 1 tablespoon- this will make the cookies very puffy!)
    • 2 1/2 - 3 cups ap flour
    • 12 oz. package semisweet chocolate chips
    Preheat oven to 350. Cream butter, Crisco & sugars in a large mixer bowl until combined. Add eggs one at a time until well combined. Add vanilla. Add pudding mix.





    In a small separate bowl, combine 1 cup of the flour with baking soda & salt. Add to egg mixture. Add remaining flour 1/2 to 1 cup at a time until desired consistency is reached. Apparently your cookies will be puffier the more flour your add. I have tried 2 1/2 and 3 and not noticed a difference, but you might!
     
    Stir in chocolate chips. Roll 1 TBSP scoops of dough into balls and place on parchment-lined baking sheet. Bake 10-11 minutes- cookies may not look completely done, but just make sure they are slightly browned on top.





    Remove from oven and let sit on cookie sheet for 5 minutes before moving to a wire rack to cool completely.



    Enjoy & try not to eat the whole jar in one sitting!
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      3 comments:

      1. Oh wow, sounds delicious! Believe it or not, I've never made home made choc chip cookies. The pudding sachet would make it delicious, I am sure! I've used pudding sachets in slices and it works fabulous. Thanks for this idea!

        ReplyDelete
      2. I also don't like to deviate from my Crisco recipe from Chocolate Chip Cookies. But I might have to try this because I have a box of pudding mix in the pantry! Oh, and I also have a dislike for raisins inside of any baked good. It should be against the law :) I'm a new follower!

        ReplyDelete
      3. This is truly a family recipe that can be made for some special occasions. It uses some of the simple ingredients to makes these tasty,and flat cookies. They can come in both large and mini sizes and are the perfect treat to gift this season. Thanks a lot.

        ReplyDelete

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