Yes, it is just a chocolate chip cookie, with a twist of flavor. This recipes calls for your choice of instant Jell-O pudding. Chocolate, butter pecan, vanilla. I used vanilla because that’s what I had on hand! It will will also give you the taste most like a normal chocolate chip cookie, so if you want to change up the flavor or look a bit try the butter pecan or chocolate! You can’t go wrong with the classics, so we just add a little twist!
Chocolate Chip Pudding Cookies
3 1/3 c. flour
1 ½ tsp. baking soda
1 ½ c. butter, softened
½ c. granulated sugar
1 pkg. (6- serving size) Jell-O brand, butter pecan, chocolate, or vanilla instant pudding
1 ½ tsp. vanilla
2 c. chocolate chips
Preheat oven to 375°. Mix flour with baking soda, Set aside. In a stand mixer with the paddle attachment, combine the butter, sugars, pudding mix, and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chocolate chips. Drop by rounded teaspoon onto ungreased baking sheet 2 inches apart. Bake for 8-10 minutes.
- Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months.
- Bake one cookie sheet at a time in the middle oven rack.