Chocolate Chip Pudding Cookies: 18 Days to Christmas 2020

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

2 eggs

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.

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