Vanilla Pudding Chocolate Chip Cookies Recipe 455 Food

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.

VANILLA PUDDING CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl sift together flour, baking soda and salt. Set aside.
• Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Fold in chocolate chips.
• Chill the dough for at least 30 minutes (or up to 3 days). You can skip this step if you want.
• Preheat oven to 175C/350F degrees. Line pans with parchment paper.
• If the cookie dough is hard to handle, leave it on the counter for a few minutes.
• Drop rounded balls of dough onto prepared baking sheet using heaping tablespoons or a medium (about 1.5-tablespoons) ice cream scoop, leaving about 2-3 inches (5-8 cm) between each cookie.
• Bake for about 8-10 minutes, until cookies just begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container for up to 3 days. Cookies can also be frozen for up to a month.

VANILLA PUDDING CHOCOLATE CHIP COOKIES RECIPE - (4.5/5)

Steps:

• In a large mixing bowl, sift together the flour, instant vanilla pudding mix, baking soda, and salt, set aside. In another large mixing bowl, cream together the butter, white sugar and brown sugar until it is light and well mixed. Add the eggs, one at a time, making sure they are well mixed into the creamy mixture. Next, add the vanilla and the water. Carefully add the flour mixture to the creamy mixture and bring the dough together, and just as the flour is beginning to be moistened, add has just combined. Fold in the baking chips, with a spatula to combine. Bake at 370°F for about 10 minutes. (I recommend using parchment paper.) The cookies might not looked baked, but resist the urge to bake them longer. The edges should be lightly brown. Allow to cool on cookie sheet 1 to 3 minutes, then remove and cool on racks. These cookies will firm-up on the cookie sheet. Note: I "halved" the recipe which yielded a little over dozen cookies. This can be easily doubled.

CHOCOLATE CHIP PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350° degrees F.
• In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in eggs and vanilla.
• Combine flour and baking soda and set aside.
• Add flour mixture until combined.
• Fold in chocolate chips.
• Roll into 1" balls and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
• Bake for 8-10 minutes, or until golden brown.

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 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.

PUDDING CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

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.

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.