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Seeded At The Table

Sharing joy through food, community and travel.

September 29, 2010

Perfectly Puffy Chocolate Chip Cookies

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Perfectly Puffy Chocolate Chip Cookies

I know you’re skeptical of “perfect.”  You may have previously bookmarked a “perfect” chocolate chip cookie recipe.  You really don’t think it’s perfect, but you’re going to try it because you wish so badly to find it.  Now you can stop looking, because here it is.

I’ve been making these cookies for a few years.  It’s actually been on this blog since my first year of posting, but I never posted a photo of it.  It’s been on my mind to finally get a photo to share, to further convince you that these are indeed perfect.

Perfectly Puffy Chocolate Chip Cookies

What makes them perfect?  These cookies are soft and chewy, not flat and crunchy.  The chewy inside is enveloped in a crispy golden crust so that after every bite you are drooling for more.  If that’s your definition of perfect, your search stops here.

5 from 2 votes
Print
Perfectly Puffy Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 3 1/2 dozen
Ingredients
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter , at room temperature
  • 1/2 cup butter flavored Crisco stick
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 (3.4 oz) package vanilla instant pudding mix
  • 1/2 tsp salt
  • 1 Tbsp baking soda*
  • 3 to 3 1/2 cups flour
  • 12 oz package semi-sweet chocolate chips , or half a 12 oz bag of semi-sweet miniature chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
  3. In a small bowl, whisk together 3 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
  4. Add additional 1/4 to 1/2 cup of flour, if needed. The dough should be somewhat like the consistency of pie crust dough...not sticky. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
  5. Fold in chocolate chips.
  6. Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake for 10 minutes, or until the cookies are JUST starting to turn golden, rotating baking sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
  7. *Recipe Note: Make sure your baking soda is not expired. Test this by combining a little with vinegar and water. If not bubbly, get new baking soda or you will have flat cookies.
  8. Source: Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter

 

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Filed Under: Cookies, Dessert, Family Favorites

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Reader Interactions

Comments

  1. April says

    September 29, 2010 at 8:02 AM

    Although if you like crunchy chocolate chip cookies (like i do) then perhaps these wouldn’t be so perfect. 🙂 LOL! Looks good! (except for the crisco).

    Reply
    • Pennies on a Platter says

      September 29, 2010 at 9:28 AM

      Hi April,

      Definitely realize that. And, the Crisco was something I cringed at when I first was given the recipe, but I can’t give up these perfect cookies just for that one small (in my opinion) ingredient.

      -Nikki

      Reply
      • Anonymous says

        January 9, 2014 at 11:25 PM

        Mine turned out perfectly puffy! I had to add a handful of black walnuts. Yum yum!

        Reply
      • alyr says

        December 25, 2018 at 8:10 PM


        My grandmother made THE best “brown edge wafers” and used Crisco! I found you by googling “puffy choc chips” hoping to find a recipe/science that’s haunted me since the 1970’s. A co-worker made cookies I thought were the best ever. PUFFY, small round balls but with mild definite crunch. I’ve been unable to replicate them after losing the recipe. Could never remember what she did differently. I’m guessing it was less brown sugar but no idea what else. I’m going to start with yours and see how close it comes then start tweaking. They look great regardless! Thanks!

        Reply
  2. Stephie says

    September 29, 2010 at 9:15 AM

    I can’t wait to try these! They look SO tasty.

    Reply
  3. Pretty. Good. Food. says

    September 29, 2010 at 11:15 AM

    Wow, these really do look perfect! I have to try these :)!

    Reply
  4. Alyson @ YNL Blog says

    September 29, 2010 at 12:00 PM

    These really do look perfect.. thick & moist and rich.. can’t wait to try!

    Reply
  5. Sana says

    September 29, 2010 at 2:24 PM

    Wow..gorgeous!!
    really perfect Chocolate Chip Cookies 😉 I will try soon.

    Reply
  6. Ali @ Three Baking Sheets says

    September 29, 2010 at 2:49 PM

    A package of instant vanilla pudding…vedddddy interesting. I’m sure that adds plenty to the chewy, puffy wonderfulness of the cookie. NOM.

    Reply
  7. Pegster says

    September 29, 2010 at 3:15 PM

    They look lovely! Unfortunately, we don’t have Crisco here (unless we want to pay high import prices for the plain type). Would all butter work as well?

    Reply
    • Pennies on a Platter says

      September 29, 2010 at 3:32 PM

      Hi Pegster,

      Oh no! That’s too bad!

      If you use all butter, it won’t be as fluffy. But, looks like you need the pudding mix anyway. Hopefully you return soon so you can enjoy these! 🙂

      -Nikki

      Reply
      • Viktoria says

        November 28, 2014 at 10:11 AM

        I have made these several times, once I didn’t have crisco so I just used butter and margarine. They turned out just fine. I also have never used the pudding mix, and they still turn out puffy and perfect.

        Reply
  8. Pegster says

    September 29, 2010 at 3:15 PM

    Oh I completely missed the pudding mix… 🙁 None of that here either! I guess I’ll have to wait until I’m back in the US to make these 🙁

    Reply
  9. brannyboilsover says

    September 29, 2010 at 5:20 PM

    Yep~ this is my definition of perfect. i would *love* to try this recipe.

    Reply
  10. Melissa says

    September 29, 2010 at 6:35 PM

    I think those are the puffiest chocolate chip cookies I have ever seen!! Yum!

    Reply
  11. carla says

    September 30, 2010 at 9:35 AM

    Oh my! These cookies are cooling right now on my countertop. They look just like your picture of them and they are my new favorite “perfect” cookie. Yummy!!

    Reply
  12. Carrie says

    October 1, 2010 at 8:02 AM

    I love Chocolate Chip cookies, I will be adding these to my list!

    Reply
  13. Melanie Giant says

    October 5, 2010 at 10:11 AM

    Chocolate cookies! I really love cookies especially when the cookies are so puffy and chewy. Thanks for the recipe. Now I can bake my own puffy cookies.

    Reply
  14. Ashley says

    October 6, 2010 at 9:09 PM

    I edited this recipe because I had coconut cream pudding on hand. So I used that and instead of the full amount of chocolate chips added toasted coconut.

    I got RAVE reviews! My husband took some to work and I got e-mails asking for the recipe. My husband can’t wait to try them with vanilla pudding or even other flavors…maybe pumpkin for fall with cinnamon chips?

    Thank you so much for sharing! 🙂

    Reply
    • Pennies on a Platter says

      October 6, 2010 at 11:16 PM

      Hi Ashley,

      Great idea!! Ooooh…now I’m wanting to try the variations, myself! Yum!

      -Nikki

      Reply
    • Katy says

      March 23, 2012 at 8:08 AM

      I loved this recipe so much. I used the coconut pudding and toasted coconut, but I did not reduce the chocolate chips. 🙂 Yuuuummmyyy!! Thanks for the idea.

      Reply
      • Lily says

        June 7, 2012 at 1:33 AM

        I used banana pudding and they were Amazing!

        Reply
  15. carla says

    October 12, 2010 at 1:29 PM

    Endless possibilities!!! YUM!

    Reply
  16. Mel First says

    October 15, 2010 at 11:11 PM

    This looks great and indeed a puffy cookie. Thanks for sharing this recipe. Better try it on my own and add some toppings like cream cheese frosting.

    Reply
  17. Medifast Coupon Codes says

    October 29, 2010 at 4:46 PM

    These look absolutely delicious. Every time I try making puffy cookies they never work out, but going to have try this recipe out and fingers crossed they stay puffy!

    Reply
  18. myndi says

    November 15, 2010 at 9:41 PM

    I just made these and it seemed they had too many chocolate chips in them and it was very mushy. I did take them out right at 10 min and followed all the directions. I added 2 1/2 cups flour instead of 3. Do you think that made the difference?

    Reply
    • Pennies on a Platter says

      November 15, 2010 at 10:42 PM

      Myndi – Definitely! Use the entire 3 cups if it came out mushy. I use all three cups, but another friend of mine uses just 2 1/2. As far as the chocolate chips, just don’t use as many. There are times when I only use half the bag so I can stretch out the use of it to two batches. 🙂

      -Nikki

      Reply
  19. justTracy says

    December 22, 2010 at 12:53 PM

    I made a batch of these for my son’s class and couldn’t figure out why they wouldn’t puff up. So I did a lttle research. Looks like you have a typo. It should be 1 TEASPOON of baking soda, not 1 Tbsp! Now I have a big ole bowl of dough in my fridge I know isn’t going to puff up….. well at least my son still liked the taste of them. But I’m disappointed and have a bowl full of wasted ingredients.

    Reply
    • Pennies on a Platter says

      December 22, 2010 at 4:12 PM

      Hi justTracy,

      No, it isn’t a typo in the recipe. It is 1 Tablespoon baking soda, so I do not know why they didn’t puff up for you. Trust me, I’ve made them many times and always put in 1 Tablespoon and end up with beautiful puffy cookies. Do you live in a higher altitude?

      I’ve had many friends make the recipe as written, from this blog, and they turned out puffy (with the 1 TABLESPOON of baking soda.)

      Also, if your son likes them as they were, then you do not have a big bowl full of wasted ingredients.

      -Nikki

      Reply
    • Jesseca says

      December 22, 2013 at 5:10 PM

      It could have been that your baking soda is old. I’ve had that happen a time or two.

      Reply
    • Angela says

      February 26, 2017 at 2:02 PM

      Make chocolate chip bars …..then you won’t waste ingredients.

      Reply
  20. carla says

    January 9, 2011 at 5:38 PM

    Made these again at Christmas….and they came out delicious again!!

    Reply
  21. Rose says

    January 10, 2011 at 12:23 AM

    I have to hand it to you!! I chose to bake these over an expert chef on the Food Network!! I read the reviews to your recipe and couldn’t resist! These are THEE BEST cookies I have EVER made, and I have made a lot of cookies!! I love the finish after you eat them, it’s not just sugar sitting around in your mouth, and the pudding mix gives it such a nice flavor…I’m excited to try coconut cream with roasted coconut flakes..I plan to try some other variations..Thank you so much for sharing this recipe…I LOVE IT!!

    Reply
  22. Rose says

    January 14, 2011 at 9:42 AM

    OK…I was so excited after making my first batch, ideas of variations swirled around in my head!! I’ve made a batch, that is absolutely scrumptious! I used the full recipe, I just replaced the vanilla pudding with chocolate pudding, added 1/4 cup cocoa powder to the salt, baking soda and flour mixture and added about 8oz regular size peanut butter chips to the batter. My husband couldn’t resist eating as soon as I started to transfer them onto cooling racks and then couldn’t stop eating them 😀 I’ve been spreading this recipe like wildfire!!!

    Reply
    • Pennies on a Platter says

      January 14, 2011 at 11:46 AM

      Rose,

      WOW! I just might have to try that!! Sounds delicious and irresistible!

      -Nikki

      Reply
  23. Kevin says

    January 15, 2011 at 9:16 PM

    Mine didn’t turn out quite like your pictures but I think its because I am at a high altitude. They weren’t quite as fluffy as they show in your picture when the cookie is torn in half.. It was like they were not cooked all the way through. I used 3 cups of flour but I think I need to use more. Any suggestions for adjustments for higher altitude?

    Reply
    • Pennies on a Platter says

      January 15, 2011 at 9:47 PM

      Kevin –

      Try adding a little more flour, but if you search the internet for tips and tricks on making alterations for recipes in a higher altitude, you should find some information to help. How high are you? My sister is at 7500 feet in Colorado Springs and hasn’t figured out how to make cookies yet!

      -Nikki

      Reply
    • Kevin says

      January 16, 2011 at 10:07 AM

      Small world, that is where I am. A friend of mine who gave me this recipe made no adjustments to the recipe. As I baked the cookies I increased te heat a bit and added two mins to the cooking time and that helped. I think next time I will add more flour to see I’d that makes a difference.

      Reply
      • Pennies on a Platter says

        January 17, 2011 at 9:07 PM

        Yes, it IS a small world! 🙂 Let me know how your progress goes with the cookies!

        Reply
  24. Em says

    January 24, 2011 at 9:20 AM

    Loved these!!! New fav receipe – did not have crisco, used all butter and still fluffy and great! Wasn’t sure about pudding mix, but if already buying choc chips will add this to the list… Thanks for sharing!

    Reply
  25. Anonymous says

    February 13, 2011 at 3:01 PM

    Me and my husband absolutely love these cookies. My husband wanted a fluffy cookie since mine always come out flat so I found this recipe. I have got to say these are the best cookies I have ever made. I used regular chocolate chips and some peanut butter chips since I had them on hand and the cookies came out great just like in the picture. They taste great, are fluffy, and dont turn rock hard after a day. This is definitely the cookie I will be making from now on.

    Also,
    Myndi- did you prepare the pudding mix by adding milk? That would explain the mushiness of your dough. I was a little confused at first when I saw the ingredient list and didnt know if I should make the pudding or just add the dry package. But I threw in the dry pudding mix (no milk) and the dough wasnt mushy at all. I actually thought the dough was too stiff after adding all 3 cups of flour but the cookies still came out great.

    Reply
  26. Ashley says

    February 14, 2011 at 11:27 AM

    I know I’ve given you kudos before but I want to let you know this is the only chocolate chip cookie recipe I use. I’ve made coconut, butterscotch and today just traditional.
    I feel like I should owe you royalties for all the compliments I get on these cookies 🙂 Thank you again for sharing!

    Reply
  27. amy says

    February 14, 2011 at 4:08 PM

    i’m about to make these and i can’t wait. i only have choc. pudding mix in the house so that is what i’m going to use. Also, i don’t have butter flavored crisco stick, but i do have traditional crisco, so i figure that is basically the same, right? i love that so many people have had success with your recipe! it gives me hope that i will finally find that elusive fluffy, puffy, chewy cookie i have been looking for!

    Reply
  28. Taylor says

    March 1, 2011 at 6:35 PM

    Hi, I tried this recipe tonight, and my cookies came out flat and a bit crunchy 🙁 i’m not sure why. I used the exact recipe, and i’m not at a high altitude. I used all three cups of flour…any ideas? Thank you!

    Reply
    • Nikki says

      March 1, 2011 at 8:40 PM

      Hi Taylor,

      I’m sorry, but it’s impossible to tell what went wrong. Maybe the butter was warmer than room temperature? I’ve heard that as being one of the biggest culprits of flattened cookies. Sorry it didn’t work out for you! I make them all the time and they are never flat and crunchy. It’s funny how different results can happen even when following the exact recipe, on anything. Maybe try using an oven thermometer to make sure your oven temp is correct?

      Reply
      • Taylor says

        March 2, 2011 at 8:00 PM

        I’ll try those suggestions. Thanks!

        Reply
        • Nikki says

          January 8, 2012 at 7:55 PM

          Just a quick update… someone else gave a tip to make sure you’re not using expired baking soda. 🙂

          Reply
  29. Megan says

    March 14, 2011 at 12:45 PM

    I made your cookies…..they came out of the oven super puffy and awesome….. but then they fell 🙁 I don’t know why. I did everything just like the recipe. Maybe I should have added more flour? I did use all 3 cups, but live in Florida so the humidity is pretty high. Any other ideas? I want them to be big fat cookies so badly!! Even though they fell they still were the best chocolate chip cookies I have ever made so at least I have that 🙂

    Reply
    • Nikki says

      March 14, 2011 at 1:48 PM

      Hi Megan,

      Your cookies have a sense of humor, huh? What a tease! So sorry they fell after looking so puffy and delightful. It’s hard to tell why, but you could be on to something regarding the high humidity. Another thought is something I was told by my friend who gave me the recipe. She mentioned one time that she taps the baking sheet on the counter right after taking them out of the oven, to force them to stop cooking or something like that. It was a quick mention, and I didn’t really grasp what she was saying and I don’t do this step myself. But, maybe there is something to this that will help your cookies stay puffed? Or, maybe you shouldn’t tap them on the counter (because I know some other types of cookies I’ve made all of a sudden flatten when the pan is tapped.)

      I’ve never had this problem with these cookies, though. They always stay very puffy for me…yet we are in a very dry climate. 🙂

      Reply
  30. Anna says

    March 22, 2011 at 1:48 PM

    Omg I just made a batch of these and they turned out even better than I anticipated. Thankyou soooo much for the recipe I’m going to save it forever!

    Reply
  31. Denise says

    May 12, 2011 at 2:36 PM

    I’ve made theses SEVERAL times since my sister turned me on to these amazing cookies. I’d say in the last 8 months, I’ve made these about 10 times. I’m trying the freezing method as I have a bake sale coming up. So, we’ll see how they turn out!
    GREAT COOKIE!

    Reply
  32. Jenny says

    May 16, 2011 at 4:34 PM

    Could you use cook and serve pudding instead of instant?

    Reply
    • Nikki says

      May 16, 2011 at 7:15 PM

      Jenny, I don’t believe so. I couldn’t tell you exactly why not, but I think you should probably use instant for best results. 🙂

      Reply
  33. Denise says

    May 17, 2011 at 8:24 AM

    At any point in time was this recipe amended from 3Tbsp to the now 1Tbsp?
    The very first time I made these, they looked exactly like your picture above… now they turn out flatter. Still taste super yummy!

    Reply
    • Nikki says

      May 17, 2011 at 8:54 AM

      Denise, lol, no! It was never 3 Tbsp. It’s funny (yet frustrating) how different results can happen in the kitchen even when using the same exact ingredients and without knowing why. It could be anything…from temperature in the room, to oven temp being off, to having butter too soft or too hard, etc. Hope the cookies go back to being puffy for you! 🙂

      Reply
      • Angela says

        February 26, 2017 at 2:05 PM

        Is there any thing you would add (such as an extra egg, etc) to make Chocolate, chocolate chip cookies?

        Reply
    • staci says

      March 27, 2012 at 8:36 PM

      ok, this is weird, but I, too, thought it said 3 Tbls so that’s what I used!!! I even read the childish, whiny comment from justtracy and read it was 3 Tbls. The first batch is baking as we speak, but I’ll say that I’m loving the raw dough! (yes, yes, you nay-sayers of raw egg, but I live dangerously and so far *fingers crossed* haven’t gotten ill from raw dough in the 45 years I’ve been baking) When I read the recipe (several times during the past three weeks since I bookmarked these) I was thinking that 3T would taste hugely salty. Not so. I used reg. Crisco as that’s what I have, whole wheat flour (I have reg white, but DH likes WW) and used 3 cups. No chips, but chopped up part of a bar chocolate from Trader Joe’s. brb
      oven singing cookies out and cooling. 12 mins as these were big ole’ chubbies. ate another spoon o’ dough. yum. So far, they’re quite puffy and golden beautiful. cooled 5 min on sheet, just slid onto rack to finish. They collapses a little bit, but are still puffier than other recipes I’ve tried and I’ve tried for years. This is my first batch of instant pudding ones, though. 😀
      Yes, baking is a science (I love watching Alton Brown’s Good Eats for the science of it) and soooo many things affect baking. For the record, I’m at 864 ft elevation, shouldn’t make any difference at all. The recipe can’t be blamed, it’s what and how we do it. My butter was too warm, I know. The eggs are supposed to be at room temp, mine were cold, etc. AND I used 3 freaking Tablespoons of Soda, ROFL! 😀
      My cookies are now non-poofy, but certainly not flat. I will definitely use this recipe again and THANK YOU for sharing it. yummmy doughhhhhhhhh

      Reply
      • Nikki says

        March 27, 2012 at 9:19 PM

        hahaha! Staci, thank you for this! You made me laugh and I just read your entire comment to my hubs. 🙂 Wow, 3 tablespoons!! lol!

        Reply
        • staci says

          March 28, 2012 at 2:04 PM

          😀 lol- glad to be of service! When I made them last night, it was unfair to the recipe because it was spur of the moment and I softened the butter too much (from freezer) and hadn’t set out the eggs hours before like I usually do and of course, had that little “issue” of the soda…

          Well, this morning they’re flatter, but still nothing like me other recipes through the years. My 85yo FIL bit into one and said nothing but “salty”. Meh, he thinks everything is salty, so I don’t count that. Sorry Dad. When DH got home last night, he came in sorta woke me up as I was dozing and said YUM! And said I could make these any time. I asked if they were salty and he said nope, why? Oh, nooooo reason I said. 🙂 I had two for breakfast with coffee and think they’re delish and of course, I will continue to eat the dough that I stashed in the fridge.

          I will definitely make these again using your recipe as you wrote it and look forward to it! I’ve been enjoying your delightful blog and look forward to trying some more of your recipes!

          Reply
          • Nikki says

            March 28, 2012 at 2:17 PM

            🙂

  34. Mary Jo says

    June 25, 2011 at 6:01 AM

    I just found your recipe and made some of these cookies this morning – delicious!!! Great recipe. I blogged about them here:
    http://craftersnotebook.blogspot.com/2011/06/chocolate-chip-cookies.html and linked back to your recipe page. Thank you!

    Reply
  35. Rachel says

    August 6, 2011 at 9:24 AM

    Hello,

    I just finished making these cookies and I’m sad to say they did not turn out at all puffy. I wish I could attach a picture to show. Some are so flat they actually have holes in them. I followed the recipe to the letter too, even timing how long they were on the pan on the cooling rack before moving them off the pan. I don’t know what could have gone wrong, but I was very disappointed.

    Reply
    • Nikki says

      August 6, 2011 at 12:47 PM

      Hi Rachel,

      I’m sorry your cookies didn’t turn out. Unfortunately, baking is down to a particular science and every person’s oven is different. There are so many possibilities that could have contributed to the lack of puffiness. I’ve lived in three different homes since the first time I made these, yet somehow every oven I’ve used (gas and electric) they had the same puffy results. If you’re up to it, try one more time. You never know when you may have measured something wrong and not noticed, melted the butter/shortening too much (did you use shortening?), mixed the batter too long, oven temperature is off (I recommend purchasing an oven thermometer), live in a higher elevation, too much humidity in weather that day, etc. I could go on and on. 🙂 Thanks for the note. Hope you have better results next time!

      Reply
  36. Kristyn says

    September 1, 2011 at 9:53 PM

    These were awesome! Mine didn’t stay puffed (butter was too warm, perhaps?), but were delicious all the same. Next time I may refrigerate the dough before baking to see if that helps them puff. But either way, they’re scrumptious. Thanks for sharing!

    Reply
    • Nikki says

      September 2, 2011 at 1:00 AM

      Hi Kristyn, Did you use butter or shortening? If you used butter, they will not stay as puffy. Shortening helps with the texture. 🙂

      Reply
      • Kristyn says

        September 3, 2011 at 3:19 AM

        I used both as directed in the recipe, but I do think my butter was too warm. Lobed them anyhow, though, so no complaints!

        Reply
        • Kristyn says

          September 3, 2011 at 3:20 AM

          *loved, not lobed…

          Reply
  37. Holly says

    September 4, 2011 at 1:30 PM

    Love them! Your cookie taste great and actually looks like the picture. No false advertising here. I used bread flour, and they still turned out great. I think the secrete must be in that pudding. Whatever it is, this cookie has won me over. I use the silicone pads on my baking sheets and have noticed a big difference in general when baking (for thoes who get flats or burns) Thanks so much.

    Reply
  38. anickh says

    September 12, 2011 at 2:55 AM

    Oh my gosh! Crazy cuz the other day I tried the pudding chocolate chip cookies and I thought “this could use an extra 3/4 cups of flour.” and so I added 3/4 c flour and made exactly this recipe. It really is a good one and one that EVERY kid will LOVE

    Reply
  39. anickh says

    September 12, 2011 at 3:59 AM

    oh and when i said “pudding chocolate chip cookies” i wasnt talking about your recipe, i was talking about the typical pudding cookie recipe that everyones been using that calls for 2 1/4 c flour. but every time i would make that one, my cookies would be flat so then i tried your recipe (this one above-which calls for 3 cups flour), and bam!!! PUFFY CHEWY cookies. NIKKI, Your recipe is amazing

    Reply
  40. anickh says

    September 16, 2011 at 9:12 PM

    I Made these today and blogged about them. They turned out more perfect that I expected. Super puffy, chewy and doughy. Great recipe. anickh.blogspot.com

    Reply
  41. vanessa says

    October 9, 2011 at 2:47 PM

    These cookies are to die for! I tried just using butter because I didn’t have any crisco, but for sure the crisco is what makes these cookies puffy.

    Reply
  42. Alyssa T. says

    October 15, 2011 at 6:46 PM

    Cookies are in the oven, first pan came out, they are delicious but not really all that puffy. Beautiful and delish…but not puffy. We’ll see with this next pan out of the oven…refrigerated the dough. HMM…anyways..love the addition of the pudding..makes a total difference. xo.

    Reply
    • Nikki says

      October 15, 2011 at 9:26 PM

      It’s interesting to hear how some people get puffy and some don’t. It could be anything (maybe butter or Crisco too soft/melty?) But, I’m glad you like the taste, which is what counts! 🙂

      Reply
  43. Denise says

    November 3, 2011 at 9:49 AM

    I’ve made this recipe at least 20 times! The very first time they came out “puffy” like your picture, all the rest they have not… BUT they still are nice, soft and gooey! YUM

    I have on several occasions, frozen the dough, in logs to make at a later date. I just let the dough sit at room temp for about 15-20 min and cut and bake. They always turn out great!!!

    Reply
    • Nikki says

      November 6, 2011 at 1:43 PM

      What a great idea, Denise! So glad you’ve made these countless times and enjoy them even when they’re not puffy. Maybe I should rename these the “Usually perfectly puffy…” 😉

      Reply
  44. Kelly Jean says

    December 11, 2011 at 4:40 PM

    I’ve made these cookies several times now, switching up pudding mixes to try new flavors. Today, though, I have found the most amazing Christmas combination! Chocolate pudding with semi-sweet chocolate and mint chips. I’m not gonna lie…they are delicious!!
    The past few times I’ve made these, I used 3 cups of flour, and for some reason, my cookies were never as puffy as yours. This time though, I used 2.5 cups, and they’re beautiful 🙂 I also used a baking stone and a metal cookie sheet. The cookies baked on the baking sheet have stayed nice and puffy, whereas the other cookies fell. 🙁 Oh well, at least I know which sheet to use! Thanks for the amazing recipe!

    Reply
    • Nikki says

      December 11, 2011 at 6:22 PM

      Thanks, Kelly! I also interchange between a baking stone and two different metal baking sheets. I can’t remember if the stone turns out the puffiest cookies, but I do notice a difference between the two metal sheets. The one I use with the silicone liner causes the cookies to spread a little more, and don’t turn out quite as puffy. The other metal sheet (I believe from Pampered Chef) bakes up nicely puffed cookies. 🙂 I love your Christmas combination! Will have to give it a try!! If you make them again, snap a pic and post it on the Pennies on a Platter facebook page. Would LOVE to see them!

      Reply
  45. Amanda says

    December 13, 2011 at 11:49 AM

    not puffy:( taste good…ten minutes=burnt. baked for 7min. they taste good…but I’m a tad dissappointed…

    Reply
    • Nikki says

      December 13, 2011 at 2:54 PM

      Hi Amanda, If your cookies were burned in only 10 minutes, you might want to invest in an oven thermometer to make sure your oven temperature is correct. Sorry they didn’t turn out, but that’s the thing with baking. All kitchens can have different results.

      Reply
      • Amanda says

        January 8, 2012 at 1:43 PM

        however, my family did love the flavor! I froze the rest of that batch…and am currently making another! Thanks! sorry, if I sounded offending…didnt mean it! (:

        Reply
  46. Sue says

    December 14, 2011 at 6:59 PM

    These are absolutely the best cookies I have ever made, and I’ve been making cookies for 30+ years. Thanks SO much for sharing this recipe!

    Reply
    • Nikki says

      December 14, 2011 at 7:56 PM

      Wow, Sue! That is a GREAT compliment! Thank YOU for your review! 🙂

      Reply
  47. Teri says

    December 15, 2011 at 9:10 PM

    PUFFY!!!!! I am IN LOOOOOVE! Thank you for sharing such perfection! I have to go now, I have a few pounds to gain 😉

    Reply
  48. Mary O'Brien says

    December 16, 2011 at 11:43 AM

    I baked these cookies exactly to your recipe and they were not puffy. What did I do wrong? I’ve been searching and searching for a puffy cookie recipe and was so excited to find yours. Help, please!!

    Reply
    • Nikki says

      December 16, 2011 at 1:04 PM

      Hi Mary, There is no way I can tell you what went wrong since I wasn’t there with you, and even then, baking can have different results in different kitchens. Sorry!

      Reply
      • Nikki says

        January 8, 2012 at 8:01 PM

        *New tip: Make sure you are using baking soda that is not expired. 🙂

        Reply
  49. Raizel says

    December 19, 2011 at 9:51 AM

    When I first made these cookies, they turned out puffy. Since then, the cookies haven’t been the same. After much research, I finally figured out why myself and many of the others here have had problems with not getting the puffy effect! TEST YOUR BAKING SODA BEFORE USE!!! Put some baking soda in a bowl and add water. You should get lots of crazy bubbles! If you have only a couple bubbles here and there, time to open a new box! I’m so happy I figured it out because these cookies are the most made in my house and forever part of my recipe bible!

    Reply
    • Nikki says

      December 19, 2011 at 11:24 AM

      Ahhhh… GREAT point! Thank you!! 🙂

      Reply
  50. Raizel says

    December 19, 2011 at 10:03 AM

    I’ve made a couple moderations, which resulted in this absolutely amazing variation I came up with! Substitute peppermint extract for vanilla extract, add candy cane pudding mix (I’m assuming it’s seasonal, so stock up if you want to make year round) instead of vanilla, and with only about 3 or 4 oz mini chocolate chips, I also add crushed peppermint bits. THESE ARE TO DIE FOR! I’m thinking about dipping them half-way into melted chocolate the next time I make them. I passed this recipe on to my best friend; she made with gingerbread pudding and white chocolate chips. She said they came out good, but needed more of the gingerbread flavor. I suggested molasses, which is going to be my next variation experiment 😉

    Nikki, this is an amazing recipe and I love how I can experiment and know that they’ll be delicious every time no matter what!

    Happy baking!!!!

    Reply
    • Nikki says

      December 19, 2011 at 11:24 AM

      I love this, Raizel! What a wonderful holiday combination. Thanks for sharing!

      Reply
  51. cassandra says

    January 31, 2012 at 1:01 PM

    i have been trying cookie recipes left and right for the last year and a half but can’t get anything thicker than a piece of paper. i tried these and they are thicker but more like a nestle cookie that you buy from the store with a little more character. i guess it just has to do with where i’m living because i never had an issue with my cookies being beyond flat before living here. my family does love this recipe, though i do add some spices.
    thank you for the recipe

    Reply
    • Nikki says

      January 31, 2012 at 5:25 PM

      Hi Cassandra, Where do you live? If you are in a higher elevation, then your location might be the issue. If not, make sure you are using baking soda that is not expired. 🙂

      Reply
  52. Robyn says

    March 6, 2012 at 8:36 PM

    Please help! I made these cookies twice…they look nothing like cookies they get FLAT and burn ?

    Reply
    • Nikki says

      March 6, 2012 at 8:49 PM

      Have you tried it with a new box of baking soda? Most of the time if the cookies are flat, it is because the baking soda is not good. If it’s over 1 month old, I would go get a new box. I’ve only had one time that they turned out flat (never burned, though) and the next day I made them with a newly opened box of baking soda and they were puffy again. Another reason could be because of different weather climates. Where are you located? But, if your cookies burned, your oven temperature might be off. There are so many other reasons your cookies could turn out flat, that it is impossible for me to tell you what went wrong exactly. Sorry!! Hope this information helps.

      Reply
  53. Kristen says

    March 17, 2012 at 10:38 PM

    I was wondering what the vanilla pudding does to the cookies? If you make it without the pudding, will the cookies not be good?

    Reply
    • Nikki says

      March 17, 2012 at 10:55 PM

      Hi Kristen,
      I have never tried it without the pudding, so I’m not sure what the results would be. Personally, I like the flavor it adds. It is possible that if you just leave it out, then the cookies will not be as soft. But, really, I don’t know for sure and you’ve made me want to try it out of curiosity! 🙂

      Reply
  54. nlsnickerdoodle says

    March 22, 2012 at 6:46 AM

    just made these this morning….absolutely delicious!!! perfect puffy chocolate chip cookies…just like i like them! thanks for sharing!!!

    Reply
  55. Katie says

    April 12, 2012 at 12:14 PM

    Just made these cookies and oh my goodness! They are amazing! Perfectly puffy and delicious. I used regular Crisco instead of the butter flavored. This will now be my go-to Choco Chip Cookie recipe, thanks! =)

    Reply
  56. crystal says

    May 29, 2012 at 3:48 PM

    Okay, so I have NEVER baked chocolate chip cookies before, and this is the FIRST recipe that I have tried! I have one question, when the recipe says to “Turn” the cookies, does that mean to turn the entire cookie sheet around OR to flip each individual cookie? I’m hoping that you believe in the philosophy that “No question is a stupid question”…..lol….thanks!

    Reply
    • Nikki says

      May 29, 2012 at 6:55 PM

      Lol! I should change the verbiage maybe. 🙂 Rotate the cookie sheets, not the individual cookies. 🙂

      Reply
  57. Gloria says

    June 7, 2012 at 6:53 PM

    Tried these cookies, they were great. Went by the recipe 1 st time. 2nd time I tried it with chocolate pudding, great also. The second time I changed my oven to broil @ 350 halfway through and didn’t have to turn the cookies. Much prettier!

    Reply
    • Nikki says

      June 7, 2012 at 8:33 PM

      Thanks, Gloria. Not sure how rotating the cookie sheets or not affects the look of the cookies? Were you actually flipping the cookies over, or rotating the pans? 🙂

      Reply
  58. Sara B. says

    June 20, 2012 at 1:08 PM

    I know I’m a little late (try 2 years) to commenting on this.. but I found this recipe probably last summer in 2011 and I fell in love! I have never found a recipe that bakes so perfectly every single time! My friends always want me to make this recipe saying I make the best cookies! Obviously I can’t take the credit and I don’t because you deserve it all! Amazing recipe! And Don’t worry, it’s still being used all the time! 🙂 Like today! Rainy days are the best for baking! Thank you so much!!!

    Reply
    • Nikki says

      June 20, 2012 at 2:47 PM

      Thanks, Sara! I agree, rainy days are definitely the best baking days! 🙂

      Reply
  59. Alex says

    June 21, 2012 at 3:06 PM

    How are we suppose to turn halfway through?

    Reply
    • Nikki says

      June 21, 2012 at 4:39 PM

      Yes, rotate the pans halfway through baking. (Don’t flip the cookies, just rotate the pan.)

      Reply
  60. Avis says

    June 27, 2012 at 6:07 PM

    I absolutely love this recipe! I have made these cookies 3 times and everytime…perfection. Mine look just like your pictures! A funny story, actually…a friend of my son’s got into the cookie jar, where by chance, there was ONE cookie left. I won’t even say HOW LONG that solo cookie had been in the jar, but after eating it, he told me it was the best chocolate chip cookie ever! That says alot for these cookies. Thanks, Nikki. 🙂

    Reply
    • Nikki says

      June 27, 2012 at 8:04 PM

      haha!! That’s a great story! Thanks for sharing, and LOVE that these turn out so great for you, too! 🙂

      Reply
  61. Adeline says

    July 1, 2012 at 9:33 AM

    What a pity we don’t have the same measures in France… And Crisco, I don’t know what it is…

    Reply
    • Tracy says

      February 28, 2013 at 11:26 AM

      Crisco is a brand name for vegetable oil shortening. Using 1/2 butter and 1/2 shortening helps to keep the cookie from spreading during baking.

      Reply
  62. Ashley says

    August 3, 2012 at 7:58 PM

    I’ve used pudding mix in cakes before and they are super moist, so I got excited when I saw this recipe. Lately my cookies have been coming out flat, but thanks to this thread, I think I’ve figured out why! I made this recipe last night and they turned out beautiful and delicious. I even made some substitutions. I didn’t have any vanilla pudding, so I used chocolate fudge pudding and added another 1/4 cup of cocoa (probably could have used even more cocoa). I have a negative connotation of crisco, so I used all butter instead (1 cup). My baking soda was in fact old, so I cracked open a new box and I think that’s the reason they looked so great. I also used this new soda on another one of my go-to recipes and they were puffier than normal so it must be due to the new soda. Brought them to work and everyone loved them. Thanks for the recipe!

    Reply
    • Nikki says

      August 3, 2012 at 9:54 PM

      Thanks, Ashley! I’m so glad the feedback via this thread helped you! 🙂 Your variation sounds delicious!

      Reply
  63. Ashley says

    August 11, 2012 at 8:59 PM

    Someone asked if cook & serve pudding mix worked and I can confirm it does! I made a batch with the cook & serve pudding mix by accident (I didn’t realize I bought the wrong kind). They still turned out great! They were very pretty and delicious!

    Reply
    • Nikki says

      August 11, 2012 at 9:28 PM

      Thanks, Ashley! 🙂

      Reply
  64. Anonymous says

    October 12, 2012 at 2:31 AM

    I tried out the recipe and it was delicious! Chewy, soft, and thick! I love this recipe!!!

    Reply
  65. Alicia says

    November 24, 2012 at 6:51 PM

    I love this recipe. This is a go to for me. They come out perfect every time.

    Reply
  66. Emma says

    December 6, 2012 at 12:13 PM

    These are fabulous. I made them once before, and they turned out great even in a crappy dorm oven. I was planning on using the dough to make oreo-filled cookies for a bake-off. That ought to be phenomenal.

    Reply
  67. Arlene says

    December 10, 2012 at 4:34 PM

    I just made these and they look (and taste) AHHmazing! i didn’t have brown sugar so i used 3tbs of honey and i didn’t have crisco sticks so i used 1 3/4 butter and 1/4 vegetable oil and they came out perfect.

    Reply
    • Nikki says

      December 10, 2012 at 6:42 PM

      Thanks, Arlene! Neat adaptation!

      Reply
  68. Minn Mani says

    December 18, 2012 at 4:58 PM

    I made these cookies and the first time they came out perfectly! They were so puffy and soft and delicious! They were a big hit and I definitely knew I would be making these often! However, the next few times I made the cookie, they were not puffy and had a very strong salt taste, even when I lowered the amount of salt later. What should I do to get rid of the salt taste and leave a nice sweet taste? And why do you think they didn’t rise the second to fourth time I made this? Overall, these cookies are definitely a favorite of mine!

    Reply
  69. Tracy says

    February 28, 2013 at 11:30 AM

    I happened upon this recipe after a Google search. The cookies came out wonderfully puffy although, I can taste the baking soda in the finished product. No one else in my family mentioned the taste so, that’s a good thing! Thanks for the recipe.

    Reply
  70. Emily says

    April 13, 2013 at 5:17 PM

    Awesome cookies!!

    Reply
  71. Alana says

    May 28, 2013 at 3:56 PM

    Question: Do I leave the pudding mix dry and do I actually make real pudding?

    Reply
    • Nikki says

      May 28, 2013 at 4:32 PM

      You add the dry pudding mix to the batter. Do not fix the pudding itself.

      Reply
  72. Misty says

    August 2, 2013 at 5:12 PM

    Wow! Probably don’t need another great comment but I can’t resist. This is the VERY first time in my 34 years that I’ve ever made great cookies. That is huge to me. Even my niece and nephew, who have an amazing baker for a mom, loved them and she asked me for the recipe. Looking forward to trying different pudding flavors out, have butterscotch in the pantry…..mmmm. May work out nicely 🙂
    Thank you for posting this and making me look like I can bake!!

    Reply
    • Nikki says

      August 3, 2013 at 9:09 AM

      haha! Thanks, Misty! I loved reading this! (There is no such thing as too many great comments.) 😉

      Reply
  73. Emma says

    August 2, 2013 at 6:38 PM

    Wow, amazing cookies!!! Definitely the best I’ve ever had!

    Reply
    • Nikki says

      August 3, 2013 at 9:07 AM

      Thanks, Emma! So glad you enjoyed them! Thanks for the feedback. 🙂

      Reply
  74. CC says

    October 3, 2013 at 3:27 PM

    At a grad party in Spring 2013 I tasted a neighbors awesome puffy choc chip cookies. They refused to share the recipe with me (can you believe it?) so I set off to find my own. I found this recipe and have not gone wrong with it yet!! Theyre fool-proof and everyone loves them. Im making my 4th giant batch for the Homecoming game. Good job!

    Reply
    • Nikki says

      October 4, 2013 at 6:44 AM

      Yay!! (I hate when people are so protective of their recipes, so glad you found this one!) 🙂

      Reply
    • Kathy says

      May 25, 2014 at 12:32 PM

      The same thing happened with my daughter’s friend. She had an amazing cookie recipe, but refused to share it. I found this recipe online and when we made the cookies everyone was asking us for the recipe. The first batch I made was really doughy, but then I cooked it for 3 minuted longer and they were amazing.

      Reply
  75. Erin says

    October 3, 2013 at 4:58 PM

    Absolutely LOVE this cookie recipe! Can honestly say I can never use another cookie recipe again. I make these for any occasion and they are always a hit! Not to mention, I enjoy baking them too! I have only tried using chocolate chips and peanut butter chips.. Could m&m’s be an option? Or would that lose the puffiness? I will have to eventually try it .. Anyways, unbelievable cookies!

    Reply
    • Nikki says

      October 4, 2013 at 6:43 AM

      Thanks, Erin! You can definitely use M&M’s! 🙂 I recommend the mini’s…Yum!

      Reply
  76. Becky says

    December 19, 2013 at 4:50 PM

    These cookies had amazing taste and not too sweet. They were very soft and chewy. Flat-my baking soda was expired!!! I will definitely use this recipe again!!!

    Reply
  77. Deb says

    January 15, 2014 at 6:37 PM

    I made these cookies today to take with me to our vet clinic for putting up with me when our dog was sick. As soon as I walked in the door at home the phone was ringing and the vet was asking me for the recipe. They said they were the best cookies they had ever tasted. I printed out your recipe and took them a copy. I have never been able to bake a good cookie, but these were perfectly puffy. Thanks!

    Reply
    • Nikki says

      January 15, 2014 at 7:50 PM

      Oh, thank you, Deb! Glad to put a smile on your face as well as the vet clinic! 🙂

      Reply
  78. Jeannette says

    February 23, 2014 at 6:54 PM

    OMG!!!!!!!!!! The first batch was horrible 🙁 The batter was so flaky that the chocolate chips wouldn’t stick?!?!? After cooking they tasted ok, but were dry. I was sooo dissapointed because the pictures and comments raved about these litte guys. So, stubborn as I am, I made a second batch… instead of 3 1/4 cups of flour, I used 2 2/3 cups flour….. HOLY COW!!!! What a difference!!!! I’ve never had a more delicious cookie in my life!!!!!!!!!! I still think I need to add just a dash more flour.. but OMG they were good!!! I also cooked them 1 min longer. My question of the day is ..well really I have 2 questions… how do you store them so they don’t dry out? Also, would I be able to form the batter into a tube shape, wrap in parchment paper and freeze??? I like fresh cookies.. but they wouldn’t last 2 days in my house cooked..lol Thanks for sharing.. they are amazing.. Looking forward to trying different variations 🙂

    Reply
    • Nikki says

      February 23, 2014 at 7:54 PM

      Hi Jannette! I’m so glad you persevered and tried again! You’re a wise one for knowing that baking results can vary greatly between kitchens, so more or less flour can make a huge difference. 🙂 I store mine in an airtight container at room temperature for a few days. You can most definitely wrap the batter in a tube shape and freeze, the slice and bake. It might take a minute or two more of baking time, just watch them carefully. 🙂

      Reply
      • Nikki says

        February 23, 2014 at 7:55 PM

        (Or, for freezing, drop rounds onto parchment lined baking sheet and freeze for about an hour, then place the cookie dough balls into a freezer bag. When ready, just take out how many dough balls you want and bake!)

        Reply
  79. Kathy says

    May 25, 2014 at 12:26 PM

    I tried these and cooked them for exactly 10 minutes like it said to on the recipe and they came out doughy. Any reason why that would happen?

    Reply
    • Nikki Gladd says

      May 25, 2014 at 4:01 PM

      Hi Kathy,
      Ovens can vary in temperature, and altitude, humidity, weather conditions, etc. can also affect baking times. Looks like you baked them for 3 minutes longer and they were perfect? (According to another comment you made.) 🙂 I’m going to update this recipe so that it states baking times can vary.

      Reply
  80. Lianne says

    December 2, 2014 at 2:10 PM

    I made these cookies and they came out amazing! One question, I thought they might be missing something, I checked back and realized I used light brown sugar vs Dark brown and I didn’t pack it in tightly- should I have done that? I also used mini choc chips. Another question I had was about the dough- it was falling apart in my hands, almost like sand- I really had to roll the dough tight- like I was making a meatball- to get it to stick- is that normal? I suck at making cookies, but these came out great and super puffy! I love this recipe and now just want to perfect it! Thanks!

    Reply
    • Nikki Gladd says

      December 2, 2014 at 3:57 PM

      Hi Lianne,
      The type of brown sugar you use shouldn’t matter, but you should pack it when measuring. Also, sounds like you should use a little less flour next time since the dough was crumbly. 🙂

      Reply
  81. Christine says

    December 6, 2014 at 8:43 AM

    Nikki, I made these cookies a few months ago and they came out flat.., But I later realized I had picked up a 1.5 oz box of pudding instead of 3.4 oz I am pretty sure that was my problem.. but I look forward to trying to make these beautiful looking cookies soon (hopefully they turn out puffy next time). i really enjoy your blog. keep up the great work.

    Reply
  82. Maddie says

    June 20, 2015 at 11:41 AM

    BEST COOKIES EVER!!!!! So puffy and delicious! Made these for my dad and he couldn’t stop eating them!

    Reply
  83. Lauren says

    August 14, 2016 at 1:05 PM

    I love love love this recipe. I’ve been using it for quite a while (from the Pennies on a Platter days!) but recently I’ve been experimenting. The last couple of times I’ve been adding different freeze dried fruits mixed in with the cocolate chips. My absolute favorites are strawberry-chocolate chip and raspberry-white chocolate chip. The base recipe hasn’t changed at all with the additions. I’m excited to keep experimenting

    Reply
    • Nikki Gladd says

      August 20, 2016 at 11:53 AM

      I love those additions! Thanks for sharing, Lauren! (And, wow, you’ve been using it since Pennies! LOVE that!)

      Reply
  84. Jason says

    November 11, 2016 at 3:55 PM

    Very nice depth 😀

    Reply
  85. Mark says

    June 4, 2017 at 9:50 AM

    With all the great comments on how wonderful these cookies come out I was hoping for better results the cookies looked great coming out of the oven, nice and puffy and golden brown. At first bite they taste great, but they have an after taste. We can taste the baking soda coming through at the end and they are slightly over sweet.

    I would like to give it another chance, maybe cut back the baking soda, salt and sugar just a little and see what happens.

    Reply
  86. Nicole says

    March 26, 2018 at 1:51 AM


    Hello! how much pudding mix will I add if in teaspoon?

    Reply

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