Chocolate Pudding Cookies Food

PUDDING CHOCOLATE CHIP COOKIES

Steps:

• Mix flour and baking soda and set aside.
• Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
• Beat in eggs.
• Gradually add flour mixture.
• Then stir in chips (batter will be stiff).
• Drop dough by rounded teaspoonfuls on ungreased baking sheet.
• (it works well to roll dough in ball and slightly flatten).
• Bake at 375° for 8-10 minutes.

DOUBLE CHOCOLATE PUDDING COOKIES

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.

SOFT CHOCOLATE PUDDING COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
• Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
• Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
• Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

CHOCOLATE PUDDING

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!

EASY PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

CHOCOLATE PUDDING COOKIES

Steps:

• Preheat oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.
• Shape dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.
• Bake 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

CHOCOLATE CHIP VANILLA PUDDING COOKIES

Steps:

• Preheat your oven to 350°.
• Using a hand mixer combine your butter, brown sugar and sugar in a bowl until creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and mix until well incorporated.
• In a separate bowl combine your flour, baking soda, salt.
• Add your dry ingredients to your wet ingredients and mix until just combined. Add your chocolate chips and stir in.
• Line your baking sheet with parchment paper and drop rounded cookie dough by the tablespoon on your cookie sheet.
• Add about 5-7 extra chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven.
• This is the most important part.... it is better to under cook these cookies just a bit so I suggest cooking at 350° for 8-9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
• Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.

THE BEST PUDDING COOKIES RECIPE

Steps:

• Note: This dough requires chilling.
• Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir chocolate chips or other mix-ins.
• Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There's no need to space them out, you're going to chill them. Cover and chill for at least 1 hour.
• Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2" apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

CHOCOLATE CHIP PUDDING COOKIE BARS RECIPE

Steps:

• Grease a 13 x 9-inch pan, and preheat the oven to 350 degrees F.
• In a large mixing bowl cream butter with the white sugar and brown sugar until fluffy.
• Add in eggs, milk, and vanilla; beat until well combined.
• In another bowl mix together flour with pudding mix, baking soda, and salt; gradually add to the creamed mixture until combined.
• Mix in chocolate chips and transfer the mixture to the prepared baking pan then spread out using a spoon.
• Bake for about 25-30 minutes or until golden brown.
• Take the bars out the oven to cool, slice them up, and ENJOY!

MINT CHOCOLATE PUDDING COOKIES

Steps:

• Start by preheating the oven to 375 degrees F.
• Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
• Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
• Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
• Next, in a separate small bowl, combine the flour, salt and baking soda.
• After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
• Now, add the mint extract and food coloring until desired color is achieved.
• Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
• Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
• Then, bake for 10 minutes.
• When done baking, transfer to a cooling rack.
• Serve fresh and warm, enjoy!

PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
• Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
• Fold in mix-ins.
• Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
• Store in airtight container for up to a week. ENJOY

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375°.
• Cream together butter, sugar and pudding mix until smooth.
• Add vanilla and eggs, beat at low speed until incorporated.
• Sift together flour and baking soda, then gradually add dry ingredients to the wet ingredients.
• Stir in chocolate chips and drop by tablespoons onto a greased cookie sheet.
• Bake for 8-10 minutes until golden.
• Allow to cool fully on wire rack before serving.

DEATH BY CHOCOLATE COOKIES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels.
• Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies.
• Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook's Note).
• Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping.
• (Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.)

CHOCOLATE PEANUT BUTTER PUDDING COOKIES

Steps:

• Preheat the oven to 350℉ and line two large baking sheets with parchment paper or baking mat. If you don't have parchment paper, you can just drop the cookies onto an ungreased sheet pan, they won't stick.
• In a medium bowl whisk together the flour, baking powder, and instant pudding mix. Set aside.
• In a large bowl using a hand mixer (or a stand mixer fitted with the paddle attachment) cream together the butter, peanut butter, cream cheese, and sugar until light and fluffy, about 1 minute. Scrape bowl with a silicone spatula.
• Add the egg and vanilla, and mix until combined. Scrape bowl with a silicone spatula.
• On low, add half of the dry ingredients and mix until mostly combined. Add the remaining dry ingredients and mix on low until just combined. The dough should be difficult to mix.
• Fold in the chocolate peanut butter chip mixture.
• Use a cookie scoop to drop balls of dough onto the sheet pans 1" apart. Press down down to flatten the cookies slightly. If you'd like a uniform edge on your cookies, roll the dough balls briefly in your hand before pressing chips into them. The cookies will not spread much in the oven, it's important to pat them down a bit.
• Bake for 12-14 minutes, or until the edges of the cookies look dry and are starting to brown. Let them cool on the sheet pan for 3 minutes before transferring to a cooling rack to cool completely.