Chocolate Chip Pudding Cookies
If you’re a fan of classic chocolate chip cookies, you’ll definitely want to try this recipe for Chocolate Chip Pudding Cookies. This twist on the classic recipe includes a box of vanilla instant pudding mix which adds an extra level of flavor and texture to the cookies. Plus, the addition of pudding mix helps keep these cookies soft and chewy even after they’ve cooled.
To make these cookies, start by mixing together the dry ingredients in a medium bowl – flour, baking soda, salt, and instant pudding mix. In a separate bowl, cream together the butter, brown sugar, and regular sugar until smooth, then beat in the eggs and vanilla extract. Gradually add the dry ingredients to the butter sugar mixture, mixing until well combined. Finally, stir in the chocolate chips.
One of the great things about this recipe is that you can chill the cookie dough for 20 minutes before baking if you prefer, which helps the cookies hold their shape and prevents them from spreading too much. But if you’re short on time, you can skip the chilling step and still get delicious cookies.
Preheat your oven to 375 degrees and prepare your baking sheet. Grease the baking sheet or line it with non-stick foil, parchment paper, or a Silpat liner. Use a teaspoon or a small ice cream scooper to place rounded teaspoons of cookie dough onto the prepared baking sheet, leaving some room for the cookies to spread. Bake for approximately 10 minutes, or until the edges of the cookies are slightly golden brown.
Once your Chocolate Chip Pudding Cookies are done baking, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. You can enjoy these cookies while they’re still warm and gooey, or wait until they’ve cooled for a more classic cookie texture.
These Chocolate Chip Pudding Cookies are a fun twist on a classic recipe and are sure to become a new favorite in your household. They’re easy to make, and the addition of the pudding mix adds an extra layer of flavor and texture that sets them apart from other chocolate chip cookie recipes. Give them a try and see for yourself!
Chocolate Chip Pudding Cookies
- 2 ¼ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 (3.4 oz) box of Vanilla Instant Pudding Dry Mix
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi sweet chocolate chips
In a medium bowl mix together the dry ingredients; flour, baking soda, salt, and instant pudding mix, set aside. In a separate bowl cream together the butter, brown sugar, and regular sugar until smooth, then beat in eggs and vanilla. Gradually add the dry ingredients to the butter sugar mixture, mix until combined. Stir in semi-sweet chocolate chips.
Chill batter for 20 minutes (optional). Preheat the oven to 375° degrees and prepare your baking sheet. Grease baking sheet, or use non-stick foil, parchment paper, or a Silpat liner.
With a teaspoon or a small ice cream scooper, place a rounded teaspoon full of cookie dough on a prepared baking sheet, allowing room to spread. Bake for approximately 10 minutes, pulling cookies out when they are slightly golden brown around the edges.