Chill dough for 30-60 minutes for an extra chewy texture (optional)
Roll 2 tbsp size balls of dough on greased cookie sheets. Or use a cookie scoop. Bake at 350 F for 11-13 minutes.
Notes
Notes:These will keep well in the freezer.I have only used instant vanilla pudding in these cookies. makes appx 21 large cookies. You may cut chocolate chips to 1-1/2 cups if you'd like. These are pretty chocolatey.Nutrition info is an estimate.