Double Chocolate Pudding Cookies Recipes

DOUBLE CHOCOLATE PUDDING COOKIES

Double Chocolate Pudding Cookies image

Make and share this Double Chocolate Pudding Cookies recipe from Food.com.

Provided by grandma2969

Categories Drop Cookies

Time 25m

Yield 4 dozen

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup butter or 1 cup margarine
3/4 cup light brown sugar, packed
1 teaspoon vanilla
2 eggs
1 (12 ounce) package semisweet chocolate morsels
1 cup chopped nuts (optional)

Steps:

Sift together flour, baking soda, sugar and dry pudding mix.
In a large mixing bowl, with electric mixer, beat butter, brown sugar, vanilla and eggs, until light and fluffy.
Gradually beat in flour mixture.
Stir in chocolate morsels and nuts. Drop dough by heaping tspfuls onto lightly greased baking sheets.
Bake in preheated 375* about 10 minutes, or until set.do not overbake.
Transfer to racks to cool completely immediately.

Nutrition Facts : Calories 1407.3, Fat 71.8, SaturatedFat 43.4, Cholesterol 230.3, Sodium 1040.4, Carbohydrate 177.7, Fiber 8.2, Sugar 110.2, Protein 14.4

DOUBLE CHOCOLATE PUDDING COOKIES

Double Chocolate Pudding Cookies image

How much chocolaty goodness can be packed into a five-ingredient treat? A lot! We made Betty Crocker™ double chocolate chunk cookie mix extra fudgy with the addition of pudding, and then added mini peanut butter cups for good measure.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 30

Number Of Ingredients 6

Ingredients

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1/2 cup butter, melted
3 tablespoons water
1 egg
1 1/4 cups Reese's Peanut Butter Cups® minis (from 8-oz bag)

Steps:

Heat oven to 350°F.
In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 14 g, TransFat 0 g

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