I have had this recipe for pudding chocolate chip cookies forever, it’s the best. Like don’t make a batch while home alone kind of good. They are soft, chewy, and the vanilla pudding adds a little depth and yummy-ness. Well, I whipped out the recipe the other day, went to the store to get everything, only to return home to find that I had bought cheese cake pudding instead of vanilla. I made them anyway (really how can you go wrong with cheese cake) and oh.my.word. What a happy mistake that was. Seriously, you must try – then come back and tell me they aren’t the best chocolate chip cookies you’ve ever had. Then tell me you ate half the batch in one sitting too. It’ll make me feel better :).
Cream Cheese (cheese cake) Pudding Chocolate Chip Cookies
1 cup of softened butter
1/4 cup sugar
3/4 cup lightly packed brown sugar
1 tsp vanilla
1 large box cheese cake instant pudding (just the mix – do not prepare)
2 1/4 cup flour
1 tsp baking soda
dark chocolate chips – or semi-sweet if you prefer
- Cream the sugars and butter in a large bowl.
- Mix in the egg, vanilla, and pudding.
- Slowly add the flour and baking soda, and the chips last. Mix just until well combined.
Roll into 1 inch balls and place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 7 to 10 minutes. You do not want to over cook these! Then place on a rack to cool.
Hope everyone is having a great Monday, I had a Valentine’s Day door hanger thingy for you today, but can’t the pics off my camera. So wish me luck and hopefully it will be up tomorrow!