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A special cookie recipe: Daddy's Cookies

Today we're featuring Doughmakers, a pebbled cookie sheet that we think is a must-have for any kitchen. And here's a special cookie recipe to go along with it. Happy baking!


Daddy's Cookies

By Angella Dykstra of Dutch Blitz

Daddy's Cookies

When I first met and started dating my husband, he had a cookie recipe from his Mom that he made on a regular basis. Part of the (extremely routine) lunch in his family included a Cookie. When we got married I took over the making of the Cookie. I tweaked the recipe a bit and made the Cookie even better. No offense to my mother-in-law; there is just room for improvement, you know?

After years of eating the New! And Improved! Cookie, my husband said that he was bored of it. I did some more fudging with the recipe and now have a cookie recipe that is hands down the best recipe on the planet. You may think I am kidding, but I can assure you that I am not.

· 2-1/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1 cup butter, softened (We use margarine)
· 3/4 cup packed brown sugar
· 1/4 cup white sugar
· 1 (3.4 ounce) package instant white chocolate pudding mix. (Vanilla will do in a pinch, but you seriously need to try the white chocolate jello pudding mix.)
· 2 eggs
· 1 teaspoon vanilla extract
· 2 cups semisweet chocolate chips
· 1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter, brown sugar, and white sugar. I use a KitchenAid stand mixer (It changed my life! Seriously.) A hand-mixer will work just fine. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. And whip it. Whip it good. I usually beat the mixture for a good two minutes or so, until it is light and fluffy. The end result is phenomenal. Trust me.

3. Blend in the flour and baking soda. I use a spoon to do this part.

4. Finally, stir in the chocolate chips and nuts (We don't use them but feel free to go, well, nuts.) Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

5. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

My go-to tip for cookies is to under-cook them a little. This may not work for meat, per se, but under-cooking Cookies is all sorts of awesome.


  • Sara Says:

    Wow, Angella, pudding mix?!?!?? I have to try this.

  • Dutch Blitz » Daddy’s Cookies Says:

    [...] (locally) famous cookie recipe is posted over at The Daily Grommet. You need to make these. Trust [...]

  • bethany actually Says:

    These sound good, I might have to try them and see how they compare to my usual chocolate-chip cookies!

    My go-to tip for cookies: always, always double (or even triple!) the amount of vanilla extract.

  • Camels & Chocolate Says:

    I think I need to try this, like five minutes ago. Heading to the store now... =)

  • Jen Says:

    I can vouche for these cookies. Delicious! I've made them several times over the past few years since you shared the recipe with me. Yum!

  • heidikins Says:

    um, done and done.

    (Adding to shopping list: white chocolate pudding, size larger yoga pants to accomodate sure-to-be-expanding waistline.)


  • julespieri Says:


    I will definitely try these out. I make chocolate chip cookies so often that my three boys sometimes don't even finish the batch! They sit on the counter until I eat them all. That is a bad bad thing. Time to mix things up.

    I probably need better pans too....like these Pebble ones.

    And...there are some really good sounding cookie recipes on the Grommet home page under "Talk about this Grommet" today. https://www.thegrommet.com/products/139-Doughmakers-Gourmet-Bakeware-

  • Amanda Says:

    I would never have through to put pudding mix into my cookies. Seems like I may just have to surprise my husband with a batch of truly homemade cookies...they sound awesome!
    Thanks for sharing.

  • Making little sacrifices | Committed: The Ties that Bond | Work It, Mom! Says:

    [...] This past week I had a post up over at The Daily Grommet which is all about the cookies that I make for my (chocoholic) husband and (by default) my (chocoholic) children. The kids refer to said cookies as “Daddy’s Cookies.” [...]

  • BethanyWD Says:

    Man! I bought REGULAR chocolate pudding mix this weekend JUST to try this cookies. Do you think it would work?

    I'll probably still try - can't taste too bad! It's chocolate after all!

    (Note to self: put white chocolate pudding mix on my grocery list).

  • Angella Says:

    Matthew has made them with the chocolate pudding mix. The richness might just kill you, but they might be worth it.

    Vanilla pudding is also amazing.

  • Dian Bua Says:

    That’s awesome!!! I look for stand mixers for my wife.And how to choose it.Which brands is the best ?I saw many web about this but your web is the best for me.Thank you.

  • Jackie Says:

    I've been using a similar recipe for years and absolutely love the texture that the pudding mix gives to the cookies. I'll have to try the white chocolate. I've been stuck on french vanilla for a while.

  • amy Says:

    OMG! love

  • pam Says:

    They're in the oven right now...counting the seconds.. I'll let you know (my number one taste tester is home...

  • Jeanne Says:

    So jealous Pam! Wish you could send some our way.

  • pam Says:

    Ok..done, and they turned out amazingly (if i do say so myself) thanks for the great recipe...

  • vanessa Says:

    In the process of making these right now, and they are really good! I used French Vanilla instant
    pudding. They are so light and moist -not too sweet. A new favorite for me! Thanks.

  • Christine Says:

    Wow!! I came across your recipe and was really excited to give it a try and I am glad I DID! The pudding mix enhances the chocolatey flavor x's kazillion!!! Thank you so much!

  • Tori Says:

    Glad they worked out for you Christine!

  • Jenn Bo Says:

    I marked this recipie some time ago, but just made them. I was only able to find white chocolate pudding in sugar free (bonus, fewer calories per cookie). I received several compliments ("best chocolate chip cookies, seriously"). One thing I did was to sprinkle a few flakes of a light sea salt on the cookies prior to baking. I chose to do this since my butter was unsalted and I forgot to add a little salt to the dry ingredients. Lastly, I messed up and used baking powder instead of soda, but it all turned out fine. A little research indicated you can switch baking powder for baking soda, but you cannot replace baking powder with baking soda (see about.com). I feel like I should be commenting on epicurious, but mostly I wanted to say thanks for giving me a hit!

  • joel otten Says:

    I have discovered fantastic ideas on this wonderful site and i also will bookmark the concept relating to afterwards.

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