These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. They are very cake-like in texture.

Recipe Summary

Servings:
36
Yield:
2 -3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 F (190 degrees C) for 8 to 10 minutes.

Nutrition Facts

177 calories; protein 2.1g 4% DV; carbohydrates 20.7g 7% DV; fat 10.4g 16% DV; cholesterol 23.9mg 8% DV; sodium 119mg 5% DV. Full Nutrition

Reviews (290)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2003
I have so much fun with this recipe we have renamed it "Surprise Cookies". The possiblilities are as limited as your pudding chips and imagination. Variations I have tried are choc. pudding choc chips choc pudding peanut butter chips lemon pudding chocolate chips vanilla pudding raspberry chips butterscotch pudding butterscotch chips (our favorite). Just try whatever crosses your mind! As far as spreading out I increased the flour to just a little more than 2 1/2 cups. Also use stick margarine and NOT the soft spread type as they have way too much oil and water. Read More
(107)

Most helpful critical review

Rating: 1 stars
06/26/2008
I followed the recipe exactly. Fake tasting and very odd consistancy... Read More
(39)
343 Ratings
  • 5 star values: 273
  • 4 star values: 43
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
10/21/2003
I have so much fun with this recipe we have renamed it "Surprise Cookies". The possiblilities are as limited as your pudding chips and imagination. Variations I have tried are choc. pudding choc chips choc pudding peanut butter chips lemon pudding chocolate chips vanilla pudding raspberry chips butterscotch pudding butterscotch chips (our favorite). Just try whatever crosses your mind! As far as spreading out I increased the flour to just a little more than 2 1/2 cups. Also use stick margarine and NOT the soft spread type as they have way too much oil and water. Read More
(107)
Rating: 5 stars
08/23/2003
I made 10 dozen for an event at my 14 year old daughter's school. She said the boys declared they were the best cookie they'd ever had (you know it's important what the boys think). I used vanilla pudding and excluded the nuts. A definite winner. Read More
(84)
Rating: 5 stars
04/19/2011
Incredible! I must say, I was wondering what all the fuss was about, but after trying them, I quickly found out! I made 3 batches: lemon pudding with white chocolate chips, vanilla pudding with butterscotch chips, and butterscotch pudding with milk chocolate chips. Both were exceptional! I omitted the nuts in both recipes, and increased the baking time to 11 1/2 minutes (because they were so "cake like" that they fell apart). Perfect adjustment! Thanks for the wonderful recipe! Read More
(78)
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Rating: 1 stars
06/26/2008
I followed the recipe exactly. Fake tasting and very odd consistancy... Read More
(39)
Rating: 4 stars
07/15/2003
I used vanilla pudding with a 12-oz. pkg. of semi-sweet morsels and a 10-oz. pkg. of Skor toffee bits; I did not use nuts because my kids aren't thrilled about them in their cookies. They turned out delicious but they spread a lot and I'm not sure why. I ended up with exactly 36 cookies so I don't think I made them too big. I did roll them into balls instead of dropping them but I don't think that matters. Maybe it's my cookie sheets. Anyway they sure are yummy. Thanks Sue! Read More
(29)
Rating: 5 stars
03/22/2007
Everyone loves these cookies. I've tried so many different variations: Cheesecake with cinnamon chips Butterscotch with butterscotch chips Pistachio Lemon Vanilla Coconut Creme Chocolate Banana creme Chocolate-Butterscotch combination Banana creme-Coconut creme combination. My favorite so far is the banana creme -replacing the vanilla flavoring with maple and adding a teaspoon of cinnamon. Read More
(29)
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Rating: 5 stars
08/19/2005
These cookies are wonderful! The crispy outside and chewy inside are just what I love. I do not recommend saving any dough for later baking. The cookies will not rise and look as pretty. As for leftover cookies....they will be just as good the second day....crispy and chewy. Can make these cookies with full confidence. Read More
(28)
Rating: 5 stars
12/23/2010
These cookies are the favorite of my family and my in-laws. I use a 1 cup shortening instead of butter and omit the nuts. I also use only a half a bag of chips. I've only had them turn out wrong once and that was the second time baking them. Its take a little getting use to the dough but they cookies are always wonderful. Read More
(24)
Rating: 5 stars
06/14/2005
Fantastic! I've used different puddings and chips and these always come out well. Chocolate pudding and PB chips are always popular as is lemon pudding and white chips. Read More
(22)