As much as I love trying out the plethora of recipes from my Mom’s collection, Rick still likes to have some stability in his life.
And in our house that comes in the form of Chocolate Chip Cookies. But even I get tired of the same old tried and true recipes once in a while and I need to throw caution to the wind and try something new. Fortunately I didn’t have to throw it too far.
Chocolate Chip Pudding Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 (3.4 oz) package butterscotch pudding mix
- 1 tsp vanilla extract
- 2 eggs
- 12 ounces semisweet chocolate chips
- 1 cup chopped walnuts
Preheat oven to 375 degrees.
Combine the flour and baking soda. Set aside.
Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
Bake at 375 degrees for 8 to 10 minutes.
Oh. My. Gawd. You will not believe how fantastic these things are! These bake up nice and soft with just the right amount of sugary sweetness that you expect from a chocolate chip cookie.
Naturally I did a few substitutions (as if you couldn’t tell from the picture) like using chocolate pudding mix and milk chocolate chips, and I omitted the nuts. Really watch these babies when they get to the 8 minute mark because you don’t want to overcook them (I pulled mine at 8 minutes).
I’ve since made these with vanilla pudding and they were delish! I’ve got a box of pistachio pudding in the pantry, so I wonder what that would taste like with Ande’s mint pieces?
You can bet that I’m going to find out!