Thursday, June 11, 2009

Pudding Chocolate Chunk Cookies

I promised one of my classes that I would bake for them since they won this little contest we had at school. It took me weeks to get around to it, and I felt terrible, but finally I did it!

I found this interesting recipe for Pudding Chocolate Chunk Cookies on the Kraft site and decided to go with that.

I liked these a lot, actually, though I think I'd like to play around with pudding flavors next time. They make mint and cookies and cream and all kinds of cool ones! For this one, I used plain ol' chocolate.


Ingredients
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 pkg. (4-serving size) JELL-O Instant Pudding, any flavor
  • 1 tsp. vanilla
  • 2 eggs
  • 2-1/4 cups flour
  • 1 tsp. baking soda
  • 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

PREHEAT oven to 375°F. 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.)

DROP teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks.

5 comments:

  1. oneordinarydayJune 11, 2009 at 5:59 PM

    I've put pudding mix into cake before, but it never occurred to me to do the same in cookies. Thanks for the idea.

    ReplyDelete
  2. sweetieJune 11, 2009 at 6:52 PM

    i've got a box of butterscotch pudding that i need ot use and i've been thinking about doing an oatmeal cookie, butterscotch and white chocolate chips. what do you think?

    were the cookies very soft? i've seen reviews of pudding cookies and that seems to be texture change from adding pudding.

    ReplyDelete
  3. LaurenJune 12, 2009 at 9:09 AM

    Ooh, the butterscotch sounds good! I think it'd definitely work.

    These cookies were for sure a different texture than normal, but in a good way. Nice and soft and moist - yum!

    ReplyDelete
  4. KristenJune 13, 2009 at 11:40 AM

    I've never thought to put pudding in cookies before, I will have to try this

    ReplyDelete
  5. AnonymousSeptember 6, 2009 at 7:23 PM

    My mother has a very similar recipe and just wanted to remind everybody that the pudding has to say instant and the butter should be melted but not hot!!! Oh by the way i'm 24 and i love to bake I'm trying to learn my g'ma's recipe's maybe some day i will be able to bake half as good as her. Love you g'ma

    ReplyDelete