TOP Reviews:
I have so much fun with this recipe we have renamed it “Surprise Cookies”. The possibilities are as limited as your pudding, chips, and imagination. Variations I have tried are choc. pudding + choc chips, choc pudding + peanut butter chips, lemon pudding + chocolate chips, vanilla pudding + raspberry chips, butterscotch pudding + butterscotch chips (our favorite). Just try whatever crosses your mind! As far as spreading out, I increased the flour to just a little more than 2 1/2 cups. Also, use stick margarine and NOT the soft spread type as they have way too much oil and water.
I made 10 dozen for an event at my 14-year-old daughter’s school. She said the boys declared they were the best cookie they’d ever had (you know it’s important what the boys think). I used vanilla pudding and excluded the nuts. A definite winner.
Incredible! I must say, I was wondering what all the fuss was about, but after trying them, I quickly found out! I made 3 batches: lemon pudding with white chocolate chips, vanilla pudding with butterscotch chips, and butterscotch pudding with milk chocolate chips. Both were exceptional! I omitted the nuts in both recipes and increased the baking time to 11 1/2 minutes (because they were so “cake-like” that they fell apart). Perfect adjustment! Thanks for the wonderful recipe!
I used vanilla pudding with a 12-oz. pkg. of semi-sweet morsels and a 10-oz. pkg. of Skor toffee bits; I did not use nuts because my kids aren’t thrilled about them in their cookies. They turned out delicious, but they spread a lot and I’m not sure why. I ended up with exactly 36 cookies, so I don’t think I made them too big. I did roll them into balls instead of dropping them, but I don’t think that matters. Maybe it’s my cookie sheets. Anyway, they sure are yummy.
Everyone loves these cookies. I’ve tried so many different variations: Cheesecake with cinnamon chips Butterscotch with butterscotch chips Pistachio, Lemon, Vanilla, Coconut Creme, Chocolate, Banana creme, Chocolate-Butterscotch combination, Banana creme-Coconut creme combination. My favorite so far is the banana creme -replacing the vanilla flavoring with maple and adding a teaspoon of cinnamon.
Ingredients
1 box (16.25 ounces) white cake mix
1 box (3.5 ounces) vanilla instant pudding & pie mix
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These cookies are wonderful! The crispy outside and chewy inside are just what I love. {I do not recommend saving any dough for later baking. The cookies will not rise and look as pretty.} As for leftover cookies….they will be just as good the second day….crispy and chewy. Can make these cookies with full confidence.
These cookies are the favorite of my family and my in-laws. I use a 1 cup shortening instead of butter and omit the nuts. I also use only a half a bag of chips. I’ve only had them turn out wrong once and that was the second time baking them. Its take a little getting use to the dough, but the cookies are always wonderful.
Ingredients
1 box (16.25 ounces) white cake mix
1 box (3.5 ounces) vanilla instant pudding & pie mix
2 eggs
2 tablespoons butter, softened
2 tablespoons milk
red & green decorating sugars
Instructions
Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
In a large bowl, combine the cake mix, dry vanilla pudding, eggs, butter, and milk – it will be VERY thick
In a small bowl, combine equal amounts of the red & green sugars. You can also do two separate bowls of each color & make all red or all green cookies. Or do a little of each & go for a tye-dye look 🙂
Scoop the dough into tablespoon sized balls. Roll the dough in the decorating sugars, being sure to fully coat the dough. Place the coated dough on the baking sheet about 2 inches apart.
Bake for 8-10 minutes or until the cookies is set.
Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely
From: allrecipes.com