I usually make this recipe with a vanilla pudding mix, but I decided to change it up a bit and try it with chocolate pudding. It was pretty good! The only thing I would do different next time, is that I would add a peppermint filling and squish it between two cookies. Now that would put these over the top with yummyness!!
If you haven’t noticed, I like recipes that are versatile. This recipe can be easily changed into your favorite flavor by just changing the pudding. You could even change the type of chips that you use. Butterscotch pudding with Butterscotch chips, Coconut Cream pudding with Chocolate chips, White Chocolate pudding with White Chocolate or Chocolate chips… What would be your favorite flavors? Leave me a comment and let me know. I would love to hear your ideas!
Chocolate Chocolate Chip Cookies
Here is what you need:
4 1/2 cups all-purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 cups Butter, softened
1 1/2 cups packed Brown Sugar
1/2 cup White Sugar
2 (3.4 oz) packages instant Chocolate Pudding Mix
2 tablespoons Vanilla Extract
3 1/2 to 4 cups Chocolate Chips
Preheat oven to 350 degrees.
Sift together the flour, baking soda, baking powder, and salt; set aside.
In a large bowl or mixer, cream together the butter, brown sugar, and white sugar.
Beat in the dry instant pudding mix, until well blended.
Stir in the eggs and vanilla.
Slowly add and beat in the flour mixture.
Stir in the chocolate chips using a wooden spoon.
Drop cookies by heaping spoonfuls onto greased or parchment lined cookie sheets.
Bake for 10 to 12 minutes. Edges will be golden brown.
(Let cookie sheet cool before putting more cookie dough on it.)
Yields about 7+ dozen cookies. Depending on how much cookie dough you eat. :o)