Soft "Any Chip" Cookies - Kraft Recipes Top
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Soft "Any Chip" Cookies

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Make It

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  • Preheat oven to 375 F (if using dark/non-stick pan, reduce temperature to 350 F). Cream together butter (or margarine) and sugars. Add Jell-O instant pudding and continue mixing on low. Add vanilla and eggs and mix until eggs are fully incorporated. Add flour & baking soda. Add chocolate chips.
  • Drop by rounded spoonfuls (no larger than golf-ball-sized) on cookie sheet.
  • Bake for 8-10 minutes. Remove from pan immediately onto baking rack or paper towels. The cookies won't look as "done" as you may be used to - they shouldn't be brown on the edges or bottoms and they should look a little glossy on top. Be careful not to over bake, or they won't be soft.


Store these cookies in an airtight container or zipper storage bag. I love this recipe because it makes soft cookies, and because you're only limited by the available Jell-O Pudding flavors and chips. My favorite combination is Chocolate Fudge Jell-O Pudding with peanut-butter chips. Enjoy! PS - to make otherwise crispy cookies soft (if you prefer them that way, like I do), simply store some in a zipper storage bag with a fresh slice of bread - the cookies will steal the bread's moisture, and by the next day you'll have soft cookies!

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