Chocolate Chip Pudding Cookies Recipe

Introduction

Chocolate Chip Pudding Cookies are soft, chewy, and packed with rich chocolate chips. The addition of instant vanilla pudding gives these cookies a moist and tender texture that’s simply irresistible.

Ingredients

• 1 cup butter (softened)
• ¾ cup packed brown sugar (light or dark)
• ¼ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 package instant vanilla pudding mix (5.1 ounces)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 375˚F (190˚C).
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Step 3: In a separate bowl, combine the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
4. Step 4: Fold in the semisweet chocolate chips evenly throughout the dough. Use a medium cookie scoop (about 2 tablespoons) to drop rounded portions onto a cookie sheet.
5. Step 5: Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are just set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

• For extra gooey cookies, slightly underbake by removing them at 9 minutes.
• Substitute half of the semisweet chocolate chips with white or milk chocolate chips for variety.
• Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat frozen cookies in a warm oven for a few minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any flavor of instant pudding mix?

Vanilla is recommended for the best flavor and texture, but you can experiment with other flavors like chocolate or butterscotch for a unique twist.

Why does this recipe use pudding mix?

The instant pudding mix adds moisture and a tender texture, making the cookies softer and chewier than traditional chocolate chip cookies.

Chocolate Chip Pudding Cookies Recipe

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★★★★★

4.5 from 92 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: Approximately 3 dozen cookies 1x

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Description

These Chocolate Chip Pudding Cookies combine a soft, chewy texture with the delightful flavor of vanilla pudding and classic semisweet chocolate chips. Perfectly balanced with a hint of brown sugar sweetness and baked to golden perfection, they make a comforting treat for any occasion.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter (softened)
• ¾ cup packed brown sugar (light or dark)
• ¼ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 package instant vanilla pudding mix (5.1 ounce)
• 1 teaspoon baking soda
• 1 teaspoon salt

Add-ins

• 2 cups semisweet chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 375˚F (190˚C) to ensure it reaches the ideal temperature for baking your cookies evenly.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, which helps create the perfect texture for the cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Gradually blend this dry mixture into the wet ingredients until fully combined, creating the cookie dough.
5. Incorporate Chocolate Chips: Gently fold in the semisweet chocolate chips, distributing them evenly throughout the dough without overmixing.
6. Scoop Cookies: Using a medium cookie scoop (approximately 2 tablespoons), drop the dough onto a cookie sheet lined with parchment paper or a non-stick surface, spacing the cookies evenly apart.
7. Bake: Place the cookie sheet in the preheated oven and bake for 9-11 minutes, or until the edges are golden brown and the centers appear just set, ensuring a chewy center.
8. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• You can substitute the vanilla pudding mix with chocolate pudding mix for a chocolate-flavored twist.
• Ensure the butter is softened but not melted for optimal creaming.
• Do not overbake to maintain the cookies’ chewy texture.
• Storing cookies in an airtight container keeps them fresh for up to 5 days.
• For a nutty version, consider folding in ½ cup chopped walnuts or pecans along with the chocolate chips.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip cookies, pudding cookies, soft cookies, vanilla pudding cookies, easy cookie recipe, chewy cookies, classic cookies