Chocolate Pudding Cookies Recipes

Steps:

• Preheat oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.
• Shape dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.
• Bake 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
• Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
• Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
• Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

Steps:

• Mix flour and baking soda and set aside.
• Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
• Beat in eggs.
• Gradually add flour mixture.
• Then stir in chips (batter will be stiff).
• Drop dough by rounded teaspoonfuls on ungreased baking sheet.
• (it works well to roll dough in ball and slightly flatten).
• Bake at 375° for 8-10 minutes.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels.
• Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies.
• Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook's Note).
• Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping.
• (Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.)

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• 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.

Steps:

• Preheat oven to 375°.
• Cream together butter, sugar and pudding mix until smooth.
• Add vanilla and eggs, beat at low speed until incorporated.
• Sift together flour and baking soda, then gradually add dry ingredients to the wet ingredients.
• Stir in chocolate chips and drop by tablespoons onto a greased cookie sheet.
• Bake for 8-10 minutes until golden.
• Allow to cool fully on wire rack before serving.

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.