Ingredients

• ¾ cup butter (1 ½ sticks), softened
• ⅓ cup brown sugar
• 1 tsp vanilla
• 1 package (3.4 oz) Vanilla Jell-O® Instant Pudding & Pie Filling Mix
• ⅓ cup plus 1 Tbs water
• 2 cups Cambrooke Baking Mix
• 1 ½: tsp baking powder
• ½ tsp salt
• ¼ cup (43g) mini semi-sweet chocolate chips (Can substitute these chocolate chips with pieces of Cambrooke Chocolate Cha-Cha`s for lower protein cookies.)

Directions

• Heat oven to 375 degree F.
• Combine butter or margarine, sugar and vanilla in a medium mixing bowl.
• Add pudding mix, water, CBF All Purpose Baking Mix, baking powder, and salt. Mix until smooth.
• Stir in the chocolate chips or Chocolate Cha-Cha`s pieces.
• Drop the dough by rounded tablespoonfuls, 2-inches apart, on non-greased baking sheets.
• Bake until just golden, about 10 to 12 minutes.
• TIP: Shape dough into a 2 1/2-inch roll and wrap firmly in waxed paper. Chill dough until firm, approx. 20 minutes. Cut into 1/2-inch slices.
• SUGGESTIONS: For Blond Brownies, press chocolate chip cookie dough into a lightly greased 8 inch square baking pan dusted with CBF Wheat Starch. Bake at 350 degrees F for about 20 minutes or until golden.

Nutrition

	Per Recipe	Per Serving
Protein, g	4	0.2
Calories	2870	120