Description
Chocolate Chip Pudding Cookies are soft, chewy, and incredibly moist cookies enhanced with instant pudding mix for a bakery-style texture that stays fresh for days. Loaded with rich chocolate chips, they’re a sweet treat everyone will love.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package instant vanilla pudding mix (dry)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: 1/2 cup white chocolate chips, chopped nuts, or toffee bits
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add dry pudding mix and beat until well combined.
- Mix in eggs and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips and any optional mix-ins.
- Scoop dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes, until edges are lightly golden but centers still look soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not prepare the pudding mix—use it dry.Chilling the dough for 30 minutes can help prevent spreading and enhance flavor.Add a slice of bread to your storage container to keep cookies soft longer.Use chocolate pudding mix for a double chocolate version.Freeze cookie dough balls for up to 2 months; bake from frozen with 1–2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
