Vanilla Pudding-Chocolate Chunk Cookies Recipe

Name: Vanilla Pudding-Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 tsp. Magic Baking Powder; 1 tsp. baking soda; 1 cup butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 2 Tbsp. milk; 2 eggs; 2 tsp. vanilla; 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped

Servings: persons

2 cups flour
1 tsp. Magic Baking Powder
1 tsp. baking soda
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 Tbsp. milk
2 eggs
2 tsp. vanilla
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped

1
Heat oven to 375F.
2
Combine first 3 ingredients.
3
Beat butter and sugars in large bowl until creamy.
4
Add dry pudding mix and milk; mix well.
5
Blend in eggs and vanilla.
6
Gradually add flour mixture, mixing well after each addition.
7
Add chocolate; mix well.
8
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
9
Bake 10 to 12 min.
10
or until lightly browned.
11
Cool on baking sheets 3 min.
12
Remove to wire racks; cool completely.

1432

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, 1 tsp. Magic Baking Powder, 1 tsp. baking soda, 1 cup butter, softened, and more.

Yes, Vanilla Pudding-Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Pudding-Chocolate Chunk Cookies

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