Comida Kraft
Recipe Box

Easy Pudding Cookies

Easy Pudding Cookies is rated 4.447916666666667 out of 5 by 96.
Prep Time
15
min.
Total Time
27
min.
Servings

42 servings, 1 cookie each

What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
  • Drop tablespoons of dough, 2 inches apart, onto baking sheets.
  • Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Size Wise

These cookies are great for both gift-giving and for sharing on a special occasion.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Gift It

Pack cooled cookies in festive resealable food storage bags. Gift tags and bows add the perfect finishing touches to the colorful bags that look great while also locking in freshness.

Special Extra

Add 1 cup dried cranberries along with the chocolate.

Variation

Prepare using other flavor combinations of JELL-O Instant Pudding and stir-ins, such as Pistachio Pudding with dried cherries, Lemon Pudding with chopped PLANTERS Pecans, and Vanilla Pudding with chopped BAKER'S Semi-Sweet Chocolate.

Servings

  • 42 servings, 1 cookie each

Nutritional Information

Serving Size 42 servings, 1 cookie each
AMOUNT PER SERVING
Calories 110
Total fat 6g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 110mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 9g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These cookies were GREAT! These cookies were GREAT!!!! I was craving cookies. While looking in my pantry to see what I had to make cookies(because I did not want to go to the store) I had a package of chocolate pudding,so I got on this web site and found this recipe. I did however alter it slightly. The pacakge of pudding I had was 5.9 oz and I used it all(the recipe calls for a 4oz box)Also, I did not have the white baking chocolate so I used peanut butter flavored chips. And I also omitted the cranberries. They came out wonderful especially if you like chocolate and peanutbutter!!!!! Thank you for the recipe.
Date published: 2006-12-12
Rated 4 out of 5 by from I read all of the reviews prior to making these cookies. I read all of the reviews prior to making these cookies. I wanted something different. I couldn't find the right size pudding mixture (on hand), so I used a 1.4 & a 1.2 oz. pkt. One was choc. fudge flavored and the other was regular choc., both sugar free. I modified recipe by adding vanilla, and 2 Bakers choc. squares. I used white choc. morsels. I also added oil and water to mixture. No matter how long I mixed it, it was too dry to form into a cookie dough. Cooked for 11 mins. in a gas oven. YUM!! Very sweet and plenty of taste!!
Date published: 2011-11-05
Rated 5 out of 5 by from These cookies turned out fabulous. These cookies turned out fabulous. I used a large serving box of pudding instead and used 3/4 bag of peanut butter morsels and 1/2 bag of chocolate chunks. Turned out great. Everyone raved about them! I would recommend not cooking them too long as that makes them crunchy. We like them moist and more chewy so I learned after a batch to watch the time closely. The dough was also very tough to stir at the end - but the cookies were great! I would recommend to all and will make many times in the future.
Date published: 2009-01-02
Rated 5 out of 5 by from I made these cookies for my brother serving in Iraq. I made these cookies for my brother serving in Iraq. I wanted something more seasonal, so I changed the recipe in that I used Jell-O Pumpkin spice flavor pudding, added 1/2 tsp pumpkin pie spice, and omitted the cranberries. I used white baking chips instead of the baking chocolate. These cookies are wonderful. Crispy on the outside, chewy on the inside. I made extra for my co-workers and everyone is requesting the recipe.
Date published: 2007-10-23
Rated 4 out of 5 by from Delicious! Delicious! I accidentally used Chocolate Fudge pudding instead of regular chocolate - but it turned out great, probably a little richer and fudge-like than the original recipe. For convenience sake, I used white chocolate chips instead of cutting up bars of white chocolate - this worked fine as well. I did not have to cut down on the cooking time, like some of the other reviewers did (10 minutes to bake).
Date published: 2009-12-23
Rated 5 out of 5 by from These were very easy to make. These were very easy to make. But I think next time I would use smart balance and a little less sugar. I used splenda-sugar . mix brown sugar...they were delicious I used the white chocolate but next time maybe the chocolate morsels instead. They were good. I didn't cook them for the full 10 minutes as soon as the edges began to brown I took them out of the oven.
Date published: 2009-12-15
Rated 5 out of 5 by from Just finished making these. Just finished making these. Husband loves dark choc. Used sugar/fat-free Choc. Fudge pudding. Added addi. 1/8 c. brn. sugar, 1/2 c. less flour, added 3/4 c. special dk. choc. powder. I then divided batter in half, added craisens to half & orange marmalade to the other half. Absolutely delicious! The ones with marmalade spread out more, but, look great!
Date published: 2008-02-14
Rated 2 out of 5 by from I was disappointed with this recipe. I was disappointed with this recipe. I used chocolate fudge pudding and mini chocolate chips one time and butterscotch pudding and butterfinger baking bits the second time and both times I thought that the cookies lacked flavor. Also if you like a crisp cookie this is not the recipe for you. In both cases my cookies were very soft.
Date published: 2016-06-21
  • 2016-08-27T10:09CST
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