Soft Chocolate Pudding Cookies

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Cookies with pudding mix and chocolate chips. This recipe bakes up to be soft and delicious.

By Jess

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
36
Yield:
3 dozen cookies
Nutrition Info
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Ingredients

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

Directions

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

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  • Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.

  • Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.

  • Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.

  • Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

Nutrition Facts

Per Serving:
139 calories; protein 1.4g; carbohydrates 19.1g; fat 6.8g; cholesterol 10.4mg; sodium 140.6mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 5 stars
02/17/2020
2.17.20 I checked at 11 minutes, didn’t think they were quite done (very soft when I touched the center of the cookie), baked for another four minutes, and ended up with over baked cookies. I baked the next batch for 12 minutes, which in my oven, was just about perfect. The second batch was 100% better than the first. As instructed, look for the browning around the edges, and do allow them to sit on the pan for 5 minutes before removing to a rack, at which time they will firm up. Just DON’T overcook. My first batch cookies are so dried out and hard (my bad, not the recipe's) that they probably won’t get eaten. These cookies are soft, chewy, fudgy, chocolaty, and a bit decadent. I was very low on all types of chocolate chips, so I had to use a combo of white, mini chocolate, and even a few butterscotch to get 1-1/2 cups (all was good, worked fine). I also used a 2 tablespoon cookie scoop and ended up with 25 larger cookies. These were good, would make again. Read More

Most helpful critical review

Kim
Rating: 2 stars
10/21/2019
These cookies were not as great as I thought they would be..I won't be making them again Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Rating: 2 stars
10/21/2019
These cookies were not as great as I thought they would be..I won't be making them again Read More
lutzflcat
Allstar
Rating: 5 stars
02/17/2020
2.17.20 I checked at 11 minutes, didn’t think they were quite done (very soft when I touched the center of the cookie), baked for another four minutes, and ended up with over baked cookies. I baked the next batch for 12 minutes, which in my oven, was just about perfect. The second batch was 100% better than the first. As instructed, look for the browning around the edges, and do allow them to sit on the pan for 5 minutes before removing to a rack, at which time they will firm up. Just DON’T overcook. My first batch cookies are so dried out and hard (my bad, not the recipe's) that they probably won’t get eaten. These cookies are soft, chewy, fudgy, chocolaty, and a bit decadent. I was very low on all types of chocolate chips, so I had to use a combo of white, mini chocolate, and even a few butterscotch to get 1-1/2 cups (all was good, worked fine). I also used a 2 tablespoon cookie scoop and ended up with 25 larger cookies. These were good, would make again. Read More
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