Chocolate Chip French Vanilla Pudding Cookies

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Introduction: Chocolate Chip French Vanilla Pudding Cookies

Thank you to my friend Laure for introducing me to this slightly different take on the original chocolate chip cookie! This recipe is like most chocolate chip cookie recipes except you add two boxes of Instant French Vanilla Pudding Mix. This recipe yields about 75 small cookies.

INGREDIENTS

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages Instant French Vanilla Pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 330 degrees. Sift together the flour and baking soda & set aside.
2. Cream together the butter, brown sugar and white sugar. Beat in the nstant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.
3. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
4. Bake for 15 minutes in preheated oven. Edges should be golden brown.

Step 1: Lots of Butter

First preheat your oven to 330 degrees. You will need two cups of butter at room temperature. If you can't wait that long put the butter into a Pyrex bowl and pop it in the microwave for about 1 minute.

Step 2: Dry Ingredients

Sift together 2 teaspoons of baking soda and 4 1/2 cups all-purpose flour.

Step 3: Mixing # 1

You want to cream together 2 cups butter, 1 1/2 cups packed brown sugar, and 1/2 cup white sugar. Using an electric mixer is definitely the way to go, it makes baking so much easier.

Step 4: Mixing # 2

Mix in two 3.4 ounce packages of French Vanilla Instant Pudding mix until well blended. Next, mix in four eggs and 2 teaspoons of vanilla extract.

Step 5: Mixing # 3

Now mix in the flour and baking soda you sifted earlier.

Step 6: Mixing # 4

Mix in 4 cups semisweet chocolate chips. Put small spoon fulls of the cookie dough on an ungreased baking sheet. Bake your cookies at 330 degrees for 15 minutes. Note: ovens vary, so you may need to adjust your baking time and or the temperature.

Step 7: So Many Tasty Cookies!

You'll notice a golden brown color around your cookies, this means their ready. Lay them out on a cooling rack for a few minutes. I don't recommend making a tower of cookies like I did because they stick together which makes it hard to grab an individual cookie.

Enjoy!

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22 Comments

This sounds absolutely amazing.. cant wait to try some :D

how do i print just the cookie recipe NOT ALL THE ANNOYING PICTURES WASTING MY INK!!!!!

choose "Print PDF" in the sidebar up there. There's a "Custom PDF" option that lets u remove all the stuff u dont want, like the comments, headers and footers, and the pics.

is it too hard to use a pen an paper?

Copy and paste into word, and delete the pictures.

bwahh hahahaa

I use a box of lemon pudding for a one of the box's of vanilla. It was a mistake at the store one day that worked out good.

So, we could use any flavor pudding then, right? Thinking maybe banana...or even chocolate.

I just made these, although with slight variations. 1. I only had turbinado sugar, so I used 2 cups of that 2. I also used 1.5 cups of butter vs. the 2 listed. My cookies came out really tall/puffy. They are good, but I had to cook them for 26min, because they were too soft (didnt seem ready). Else they came out good, and quick to make. Thanks, ~ K