This chewy cookie recipe that will become one of your favourites! It uses instant pudding mix to help create a more moist texture and rich flavour.
I followed the recipe exact, only using CHEESECAKE instant pudding and half semi-sweet/half dark chocolate chips because I had a half bag of each to use up. I did use organic flour and eggs and half butter/half margerine. The cooking time was not right for me. 375* was way too hot and they burned fast but 350* for 10 minutes was perfect. All three of my men LOVED these cookies and my husband remarked that the cheesecake pudding was a really good addition. I thought this was a particularly pretty looking cookie. I would recommend that you chill the dough for an hour or two so it has time to firm up a bit and let the cookies firm up on the cookie sheet before taking them off so they don't fall apart. NOTE: Half gone since this morning. OMG, huge hit! - 06 Nov 2010 (Review from Allrecipes USA and Canada)
I thought these were ok. I have had better.In the list of ingredients it says use margarine, but in the recipe it says butter. I used margarine but either way I would not make these again. - 26 Dec 2001 (Review from Allrecipes USA and Canada)
very nice cookie. I like the fact that they are not sickening sweet however sweet enough. I added a bunch of hangerson..M&M's, choc. swirl chips, choc. chips and raisins to equal the two cups. I had a French Vanilla mix. I did add 1/2 tsp. salt which I think helped with what others complained of the blandness problem. Very nice soft cookie for a change of pace w/a bit of crispness. 9 minutes on a teflon sheet was perfect. - 02 Apr 2006 (Review from Allrecipes USA and Canada)