Pudding Cookies

I had a bunch of stuff to do tonight. I didn’t wanna.

So I tossed it all aside and decided to make cookies. It seemed the right thing to do after I accidentally knocked a magnet off of the crowded fridge and an ancient little booklet from a Nestle’s morsels package fell to the floor. I thought, “Oh yeah. I always meant to make something from that. Anything good on here?”


Mind you, the little booklet version of the original recipe has such tiny type that I missed where to put the baking soda in, so I mixed it in with the flour mixture instead of the sugar and butter. That seems more sensible anyway. And I didn’t have any Nestle’s mini chips in the house, because my regular grocery store never has them in stock anymore so I’ve been buying the Ghiradelli ones for my pancakes lately. But I decided I didn’t want minis, and I had a bag of the 60% dark Ghiradelli chips lying around, so I substituted that. One and a half cups seemed about right; I like lots of chips but I think two cups would be too much.

I was concerned about the directive to bake on an ungreased sheet because even though I use new-ish nonstick sheets for cookies (older ones get relegated to duties where a foil covering is best, like for fish sticks or roasted veggies), I figured they’d stick. I contemplated putting parchment down but decided to give it a go on the first tray ungreased, and it actually worked quite well, giving a lovely crisp underside that wouldn’t have come out as nicely on parchment.

Here’s my version of the recipe:

Pudding Cookies

Serves 42
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert, Snack
Misc Child Friendly
Website Nestle's Very Best Baking
Crisp on the outside, soft on the inside, buttery chocolate cookies. Easy, tasty, and quick.


  • 1 cup All Purpose Flour
  • 1 (3.9 oz) box Instant pudding, vanilla, chocolate, or butterscotch (I used chocolate.)
  • 1 stick Softened butter (1/2 cup)
  • 1/2 cup Brown sugar (packed)
  • 1 teaspoon Baking soda
  • 1 Egg
  • 1 Egg white
  • 1 1/2 cup Dark chocolate chips (or whatever type you prefer)


1. Cream butter and brown sugar in a mixer on medium speed for about 30 seconds.
2. Add egg and egg white. Beat until well combined.
3. Combine flour, pudding mix, and baking soda in a separate bowl. Gradually add to the wet mixture.
4. Stir in chocolate chips by hand.
5. Drop by rounded teaspoons onto an ungreased cookie sheet (no parchment necessary). They should be about 1 1/4 inches in diameter, about 2 inches apart on the sheet.
6. Bake at 350F for 10-12 minutes until they look firm. Do not overbake. Cool on wire racks, if you can resist temptation that long. Dare you.
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