Derek works in the men's locker room on campus, and he was telling me one time about how his co-worker always brings him food. Candy from the vending machine, pizza, etc. So he asked me if I would make cookies for him to take to work. And he specifically requested pudding cookies. No surprise there! This recipe makes some of the most moist, chewy, delicious cookies. Ever.

To make these cookies, the only special ingredient you need is a box of pudding mix. Derek wanted me to try making these cookies with the Oreo Cookies'n'Cream pudding, so I did! And they turned out beautifully.
So here it is! The recipe for Pudding Cookies.
INGREDIENTS
1 cup margarine
3/4 cup light brown sugar
1/4 cup sugar
1 package Jell-O Instant Pudding
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp. baking soda
1 package chocolate chips, white chocolate chips, or whatever else you want to add!
First, you soften the butter and mix in the brown sugar, granulated sugar, Jell-O pudding mix, and vanilla.
Then, you add the eggs.
I'm always careful to make sure my eggs are fully blended, but not to over-blend.
Next, you add the flour and baking soda and mix well. I am especially careful here not to over-blend my ingredients so that you don't work the dough too much, and cause it to not be as moist.
Then add your chocolate chips, white chocolate chips, M&Ms, whatever you choose. I made these cookies with the Oreo pudding which already had chunks of Oreo cookies in it, so I used just white chocolate chips.
Like how my kitchen counter gets progressively messier with each picture? Haha, it's how I bake.
I just love the look of cookie dough! Especially this dough because it is fluffy and smooth and moist.
I always bake on stoneware. I'm addicted to it! If you've ever read any of the other "baking posts" I've put on here, then you will know that I've baked with stoneware since a teenager, and I will never bake on anything else.
I use a medium sized ice cream scoop from Pampered Chef to scoop out my dough. It makes a great sized cookie.
With the oven at 375 F bake these cookies for 8-10 minutes. With stoneware, the first time around will take longer because after the first batch, your stone is hot so the cookies bake faster. Anyways, my first batch was in the oven for 11 minutes, and the next two were in the oven for just 9.
If you're baking on stoneware, take the cookies out before they look 100% done. I always make sure they are a little bit brown on the top and then tap one cookie slightly with my finger. If everything looks good, I take them out and let them sit on the stone for 3-4 minutes. During that time the cookies continue to bake on the stone, finishing up to perfection!
And then you have delicious pudding cookies to enjoy with every fiber of your being. This recipe always gives me three full batches plus three or four more cookies.
You'll definitely want some milk with these babies! So good.