Chocolate Chip Pudding Cookies

• 1 cup Bisquick Baking Mix
• 1 box Instant Vanilla Pudding Mix, 3 Ounce Box
• 1/4 cups Vegetable Shortning
• 1 whole Egg
• 1/4 cups Milk Plus Additional Teaspoons If Needed
• 1 Tablespoon Vanilla Extract
• 1/2 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 375F.
2. Dump Bisquick and pudding mix into a large mixing bowl. Cut in shortening with a pastry blender (or a fork or 2 knives or whatever) until the mixture resembles coarse meal.
3. In a separate bowl, lightly beat egg, milk and vanilla together. Add milk mixture to pudding mixture. Use a silicone or rubber spatula to lightly combine.
4. Add chocolate chips and stir to completely combine. Mixture should be pretty yellow and stiff. If it's too dry, add additional milk 1/2 a teaspoon at a time until evenly moist.
5. Using a scoop, portion dough onto cookie sheets. (I like to use a silpat or parchment underneath them.) Cookies bake for 10-12 minutes. They won't spread much, they'll just puff up. Don't allow them to brown.
6. For a chocolate chocolate chip variation, use chocolate instant pudding mix and add 2 Tablespoons of chocolate syrup instead of vanilla extract.

bisquick baking, vanilla pudding mix, ubc, egg, ubc, vanilla, semisweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-pudding-cookies-4/ (may not work)