No doubt about it we are all cookie lover’s in this house! Some families just naturally gravitate towards certain foods – for us it’s cookies!
Brownies are a close second.
I make lots, and lots of cookies all year long! What I wanted was a s-o-f-t cookie with a nice flavor, that wasn’t too heavy. Well, it looks like I found my new favorite cookie, or at least my favorite cookie of the week.
I have to say I am very happy with how soft and wonderful the cookies turned out! Apparently my boys were as well. I had to cut them off last night.
My precious beauties are cooling, just waiting to be eaten. Make sure you bake them until they are just set. You do want these to be soft cookies.
FYI – I used Ghirardelli Classic White Chips, being that they’re one of my very favorites. I pick them up here & there when they’re on sale.
I am a big fan of white chocolate! Yes I know white chocolate isn’t truly chocolate – my son reminds me all the time.
You can use any chip you want to. Play around with it and try some different flavors.
Ahh, fresh cookies just waiting to be dunked in milk!
Chocolate Pudding Cookies
1 cup butter or margarine, softened
1 cup packed brown sugar
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 teaspoon baking soda
2 cups flour (I used all-purpose)
apx. 1 cup White Chocolate Chips, use more if you prefer
1. Preheat oven to 350 degrees.
2. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Crack eggs into a small bowl. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chips.
3. Using a cookie scoop or just a regular spoon, drop tablespoons of dough, 2 inches apart, onto baking sheets. Remember you can make them as big or as small as you want to, just make them approximately the same size.
4. Bake 10 to 12 minutes, or until edges are lightly browned and cookies are just set. Cool for 2 minutes on baking sheet, remove to a wire rack with a spatula. Cool cookies completely.
Adapted from: Kraft