34 Servings
25 Minutes
Allergens
This is my son’s favorite pudding cookie, and it never fails to put a huge grin on his face. We bake these cookies together regularly, usually on Friday after school. My son is a picky eater and goes through stages when he’ll eat just pizza and cucumbers and nothing else for weeks and then abruptly tire of them, but he never needs to be asked twice to eat these cookies. (I was a notoriously picky eater myself as a child, and my mom teasingly refers to this as karmic retribution.) Because these cookies go fast, I use whole-wheat flour—if my children are going to eat that many cookies, they may as well be healthy. Well…healthier, at least.
The chocolate chunks give this cookie character and lend a touch of finesse to an otherwise modest chocolate chip cookie. But if you prefer to save the time needed for chopping the chocolate, go ahead and use chocolate chips instead.
Preheat oven to 375 degrees Fahrenheit.
In the bowl of an electric mixer, cream together butter and sugars until smooth. Beat in vanilla pudding, vanilla extract, and eggs.
In a small bowl, combine flour, baking soda, and salt. Beat dry ingredients into the creamed mixture. Fold in chopped chocolate or chocolate chips.
Drop spoonfuls of cookie mixture onto a baking sheet. Bake for 14 to 15 minutes until golden and edges are lightly browned.
Notes:
I’m not one for unnecessary kitchen gadgets, but investing in a cookie scoop will yield perfect uniform round cookies and save you time.
Variations:
Parve option: Use 1 cup of oil instead of butter.
I just made these and I used schmerling chocolate -insanely heaven!!!!!!!!!!!!!!!!!!!!!!
Yum! I made the pareve version as I don’t have a dairy oven and the cookies came out amazing! I imagine they’d be even better with the butter. I would advise not to bake them for longer than 12 minutes as they harden once they cool, and I prefer them a bit softer. The chocolate chunks make all the difference.
yeah made them too
isnt heavem