Pudding Chocolate Chippers Food

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.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

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.

TWO-CHIP CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired., Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Put butter in a large mixing bowl.
• Using an electric mixer, beat on medium speed until creamy.
• Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
• Add eggs, and vanilla; mix well to combine.
• In another bowl, add the flour, and baking soda.
• Gradually add to the batter and mix well.
• Add in chocolate morsels and pecans; stir to combine.
• Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
• Bake at 375° for 8-10 minutes.
• Let cool on baking sheet 3 minutes.
• Transfer to wire rack and let cool completely.
• Freezes well in air-tight container up to 8 months.

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.