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Chocolate Overload Cookies

Author Christi Johnstone
Prep Time 15 minutes

Ingredients

  • 1 cup butter softened
  • 2 tsp vanilla extract
  • 1 cup packed brown sugar
  • 1 pkg. 3.9 oz. JELL-O Chocolate Instant Pudding
  • 2 tablespoons cocoa powder I prefer using dark cocoa powder, but regular will work
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups flour
  • 1-1/2 pkg. 4 oz. each BAKER'S Semi-Chocolate
  • 1 cup white chocolate chips
  • optional - 1 cup of walnuts or pecans would be a great addition

Instructions

  • HEAT oven to 350°F.
  • BEAT butter, vanilla and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix and cocoa powder; beat until well blended. Add eggs, baking powder, baking soda and salt; mix well. Gradually beat in flour until well blended.
  • Coarsely chop 1 (4 oz) package of Baker's Semi-Sweet Chocolate. With the other 1/2 package, either grate (using a microplane) or very finely chop up the chocolate. Stir in both semi-sweet chocolates and white chocolate chips.
  • DROP tablespoons of dough, 2 inches apart, onto baking sheets.
  • BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

Notes

Recipe adapted from Kraft Foods.
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