Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are soft, chewy cookies made with instant vanilla pudding mix for extra moisture and flavor. A simple cookie recipe with bakery style results.
Servings: 18
Ingredients
- 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 3.4 ounce Instant Pudding
- 1 teaspoon Vanilla Extract
- 2 Cup Chocolate Chips 1 cup White Chocolate, 1 Cup Semi Sweet
Instructions
- 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
Notes
Pro Tips
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. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!