Soft, moist and delicious Chocolate Chip Pudding Cookies with both white chocolate and semi sweet chocolate chips will rock your world. These cookies are so soft and so delicious.
I was told by my boys that I could make these anytime day or night and they would eat them. They aren't wrong. I loved the texture of these cookies with the added pudding in them. Both soft and chewy.
Chocolate Chip Cookie Desserts are always a favorite for me. I love to add extra chips or split between two different chips. It only adds to the flavor which I love.
I really am excited about this recipe not only because I love biting into a hot cookie fresh out of the oven but the rave reviews I'm getting from friends, neighbors and of course my own family. I'll give you all the helpful tips below.
Dry Ingredients. All Purpose Flour, Brown Sugar, Granulated Sugar, Baking Soda, and Salt
Additional Ingredients. Instant Vanilla Pudding, Egg, and Vanilla Extract
How to make Soft Chocolate Chip Cookies
I can't stress enough. Use butter and egg that are room temperature. I often feel like a broken record but it really does matter.
Butter should sit out for 1 hour. Butter that has sat out for longer turns to mush and will not cream with other ingredients well.
It's also a real good idea to weigh the ingredients used. This ensures proper measurements and will give you the best results each and every time.
Using a large mixing bowl or stand mixer combine butter and granulated white sugar and cream for 2-3 minutes. Scrape down sides of bowl as needed. Mixture will turn a light yellow color and become very light and fluffy.
Add eggs and vanilla extract and continue to cream together until combined. Then add brown sugar and cream for another 2 minutes. The butter and sugars creamed together will be a light golden color and light and fluffy
In a separate bowl combine flour, baking soda, salt, and instant pudding mix. Mix ingredients together and gradually add dry ingredients to wet ingredients a little at a time making sure to combine everything together before adding more.
Scrape sides and bottom of mixing bowl as needed.
Hand stir in chocolate chips to cookie dough mixture. Allow cookie dough to chill for 20-30 minutes. This dough can be quite sticky and chilling the dough helps it be more manageable.
Scoop cookie dough using a medium cookie scoop onto a well greased or cookie sheet with parchment paper. Preheat oven to 350 degrees. Cookies are down with the edges are a light golden brown and center is set.
Allow cookies to cool a couple minutes on baking sheet before moving to cooling racks to cool completely.
In this recipe I use both a combination of White Chocolate Chips and Semi Sweet Chocolate Chips. It's a creamy blend of flavors that I just love.
You could also use Milk Chocolate Chips or even Butterscotch chips if you like. Mix and match chocolate chips to what you love best.
Chocolate Chip Cookies with Vanilla Pudding
I'll be honest, when I first heard of adding an instant pudding mix to a classic chocolate chip cookie I was skeptical. It was like the pudding was a secret ingredient or something and a well kept secret at that.
The cookie dough is sticky and I find it helpful to chill the dough for about 20 to 30 minutes which helps in scooping the cookies. Chilled dough tends to be less sticky.
These are the most moist chocolate chip cookies I've ever had and I'm curious to try this recipe a try and make chocolate pudding cookies too.
This recipe for a soft baked chocolate chip cookies will make about 36 cookies using a medium size cookie scoop. It's a perfect size batch to enjoy some right out of the oven, and then enjoy some later. Not to mention you can even freeze some too!
I know you are licking your lips ready to dive into these cookies hot out of the oven, but let me share with you some pro tips so your cookies are as ooey gooey delicious as min are.
Baking Sheet. I love to line my baking sheets with parchment paper. You can also spray pans with cooking spray or use a silicone liner. But I do love my parchment paper.
Measurements. Learn how to measure ingredients properly. With a kitchen scale ideally. This is the best way to ensure you have uniform results each and every time
Room Temperature. Using butter and eggs that are room temperature make all the difference. During the creaming process the butter and sugars will be cut allowing tiny air pockets to lift ingredients and make it light and fluffy. Butter that is too soft turns to mush.
Chocolate Chips. I like to use half white chocolate and half semi sweet chips. The combination is wonderful.
Extra Chips. Always always always press a few extra chips right on top of scooped cookie dough. It's for visual appeal mostly. But who doesn't love a cookie that is loaded with chocolatey goodness.
Storage and Freezing
Allow cookies to completely cool before storing. Cookies can be stacked on top of each other but I recommend placing a piece of parchment paper in between layers to prevent sticking.
Store cookies in a sealed container or ZipLoc Bag for up to a week. Cookies are best enjoyed within 2-4 days.
Freezing. Cookies can be frozen for up to 3 months when sealed in an air tight container or ZipLoc bag.
To freeze cookie dough, scoop dough into individual cookies and place on a baking sheet with parchment paper or a silicone liner. Freeze until firm. Remove from baking sheet and place in a ZipLoc Bag for up to 3 months.
Bake frozen cookie dough by placing on baking sheet and allowing to sit for 15 minutes before baking. Bake as directed.
Chocolate Chip Pudding Cookies
- 1 Cup Butter Softened
- ¼ Cup Granulated Sugar 50g
- ¾ Cup Brown Sugar 160g
- 2 Eggs Large
- 2 ¼ Cup All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 Ounce Vanilla Pudding Instant
- 1 teaspoon Vanilla Extract
- 2 Cup Chocolate Chips 1 cup White Chocolate, 1 Cup Semi Sweet
- Using a large mixing bowl or stand mixer combine butter and granulated white sugar and cream for 2-3 minutes. Scrape down sides of bowl as needed.
- Add eggs and vanilla extract and continue to cream together until combined.
- Then add brown sugar and cream for another 2 minutes.
- In a separate bowl combine flour, baking soda, salt, and instant pudding mix. Mix ingredients together
- Gradually add dry ingredients to wet ingredients a little at a time making sure to combine everything together before adding more.
- Hand stir in chocolate chips to cookie dough mixture.
- Allow cookie dough to chill for 20-30 minutes.
- Scoop cookie dough using a medium cookie scoop onto a well greased or cookie sheet with parchment paper.
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and center will be set.
- Remove from oven and allow to cool on pan for a couple minutes before moving to cooling racks