My really good friend from high school, Michelle (who is a gorgeous uber-genius getting her PhD and getting married and catches fish with her bare hands!), has been begging me to make these pudding cookies that she swore were amazing. She got me so excited about it that I had to make them right away! I have never heard of pudding cookies and I assumed they were made with prepared pudding, but that is not the case - you just use the dry mix. This recipe is from KraftFoods.com and looking over the reviews, vanilla pudding seems to be the way to go if you are looking for a basic cookie. If you want a chocolate cookie or...banana or pistachio, lol, obviously pick what you want! So, my non-uber-genius-ness completely forgot to add the baking soda to the dough, which makes cookies rise and be fluffy. Surprisingly, though, as you can tell from the picture above, my cookies were super fluffy and soft, and almost cakey. I'm wondering if maybe the pudding mix may have had an affect on it. The cookies were very delicious and moist, but I wouldn't be able to tell that there was "pudding" in it. The next time I make these I will try using a different flavor pudding and see how those turn out (just not tapioca or anything). Thanks Michelle for giving me the recipe! :)
P.S. - I think the Kraft people are insane if they thought I could come up with seven dozen cookies with this recipe!! Maybe if they were cookies for ANTS! (shameless Zoolander reference there...the hubs would appreciate that)
Pudding Chocolate Chunk Cookies
Yields 7 dozen cookies
2 sticks butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 package (4-serving size) Jell-O Instant Pudding, any flavor
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 package semi-sweet chocolate chunks
1. Preheat oven to 375°. Beat butter, sugars, dry pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chocolate chunks. (Dough will be stiff.)
2. Drop teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
3. Bake 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks.