Mix flour, dry pudding mix and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
At 24 servings, this fun recipe is great for a party or classroom celebration.
Create your flavor combinations using 1 pkg. (3.4 oz.) of your favorite JELL-O Flavor Instant Pudding and substituting other stir-ins for the chopped bittersweet chocolate, such as Pistachio Pudding with dried cherries, Lemon Pudding with chopped PLANTERS Pecans, and Vanilla Pudding with chopped BAKER'S Semi-Sweet Chocolate.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Prepare using BAKER'S Semi-Sweet Chocolate.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
42 servings, 1 cookie each
* 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.