Description
These Chocolate Chip Pudding Cookies are delightfully soft and chewy, combining classic chocolate chips with instant vanilla pudding mix for added moisture and flavor. Perfectly golden on the edges and tender in the center, they make an irresistible treat for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter with the light brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
- Add Pudding Mix and Eggs: Mix in the instant vanilla pudding mix, followed by the eggs and vanilla extract, blending thoroughly until the batter is smooth.
- Combine Mixtures and Add Chocolate Chips: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the dough.
- Scoop and Bake: Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft.
Notes
- Ensure butter is softened to room temperature to achieve proper creaming.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- If desired, chill the dough before baking to reduce spreading and get thicker cookies.
- Store baked cookies in an airtight container for up to one week.
