We’re seven days into our Countdown to Christmas! I hope some of these recipes will come into handy for you! I sure know I’ve enjoyed eating all these tasty desserts!
Today’s Chocolate Chip Pudding Cookies have been a lifetime favorite of mine. It always tastes yummier to me than other chocolate chip cookies, maybe because we add a dry vanilla pudding packet into the batter.
I plan to make these cookies often with my son, so I added him to the photo. I read that jasmine tea pairs well with white chocolate. Even though this is semi-sweet bakers chocolate, I thought it would taste good since the batter has vanilla in it and I was right. Qi’s Jasmine Green Tea tastes great with the cookies using my Royal Worcester tea cup given to me by my sister in law.
Below is a photo of how a photo shoot with an infant really goes; spilled tea and flying cookies.
Chocolate Chip Pudding Cookies
2 1/4 cups unsifted all purpose flour (if using self rising don’t use baking soda)
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 package (4 serving size) JELL-O Vanilla Instant Pudding and Pie Filling
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1 cup chopped nuts (optional)
Preheat oven at 375 degrees. Mix flour with baking soda. Combine butter, the sugars, pudding mix, and vanilla in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff). Shape batter into balls (about the size of a tablespoon) and place onto ungreased baking sheets about 2 inches apart. Bake for 8-10 minutes.