Chocolate Chip Pudding Cookies
These chocolate chip pudding cookies bake up thick and soft, with chewy chewy edges and plenty of chocolate chips. The secret is a packet of instant vanilla pudding mix added dry! There's no need to chill the dough, so you can have homemade cookies in under 30 minutes.
PRINT RECIPE
PIN RECIPE
Servings: 15 cookies
INGREDIENTS
- 2 1/4 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature (about 65°F)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a light-colored cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.1 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy.1 (3.4-ounce) package instant vanilla pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the chocolate chips with a rubber spatula until incorporated.2 cups semi-sweet chocolate chips
- Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.
Notes
Butter: True room temperature butter should still feel cool to the touch (65°F) and only leave a small indent when you press on it firmly. I leave mine on the counter for about an hour. If you forget to soften, you're better off cubing the butter and beating it cold then microwaving!
Gluten-free: I’ve made these with 1:1 gluten-free baking flour (Bob's Red Mill is my favorite) in place of all-purpose flour.
How to freeze the dough: roll the dough into balls then freeze on a baking sheet. Once they're frozen solid, transfer to a plastic bag and freezer for up to 6 months. Bake from frozen for 1-2 minuets longer.
Freeze baked cookies: Allow to cool completely then store in an air tight container in the freezer for up to 3 months. Thaw at room temp then warm up in the microwave or oven.
Nutrition
Serving: 1cookie | Calories: 316kcal | Carbohydrates: 49.3g | Protein: 2.1g | Fat: 12.6g | Cholesterol: 32.5mg | Sodium: 489.9mg | Fiber: 0.5g | Sugar: 34.9g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
