And you want to know what the real secret ingredient is that makes these amazing little pillows of delight...? Pudding. Oh yes. Pudding.
I came across the original pin and knew I had to try them. Chocolate and pumpkin are an under appreciated flavor combination that needs to be showcased more often in my opinion.
Now the original recipe can be found here on For the Love of Desserts but since I wasn't able to find the Jello Pumpkin Spice Pudding I had to improvise some and get creative (I also felt the sugar quantities were plenty and didn't add any honey).
Pumpkin Spice Chocolate Chip Cookies
3 C AP flour
2 tsp baking soda
1 3.5oz box of instant vanilla pudding
1 1/2 stick butter, softened
1/2 C granulated sugar
1 C packed brown sugar
2 lg eggs, room temperature
2 tsp vanilla
2 TB pumpkin pie spice (you could use a combination of cinnamon, nutmeg, cloves and allspice)
1 1/2 C chocolate chips (I used 1/2 dark and 1/2 milk chocolate)
1. Beat sugars and butter together in medium bowl, until light and fluffy (approx 5 minutes).
2. Add eggs (one at a time) and incorporate well with wooden spoon (note: do not use an electric mixer, this will make butter too soft and make for flat cookies).
3. Add vanilla and blend.
4. In separate bowl sift together flour, baking soda and vanilla pudding. Add into butter mixture in thirds, mixing well after each.
5. Add chocolate chips.
6. Roll teaspoon worth of dough onto lined cookie sheets and bake in preheated 350 degree oven for 8-10minutes each.