Chocolate Chip Pudding Cookies
These chocolate chip cookies with pudding mix are the softest, chewiest cookies around. They have golden edges, a delicious caramel flavor, and slightly gooey centers.
Servings 36 cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar lightly packed
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.5 oz package instant vanilla pudding mix*
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups chocolate chips
Preheat the oven to 350F degrees. Line cookie sheets with parchment paper or baking mats.
In a large bowl beat together the butter and sugars until fluffy (about 2 minutes).
Mix in the eggs and vanilla extract.
With the mixer on low speed mix in the pudding mix, flour, baking soda & salt. Turn off the mixer and scrape down the sides of the bowl as necessary.
Mix in the chocolate chips. I typically mix in 1 ¾ cups, and reserve ¼ cup of chocolate chips for dotting the tops of each cookie.
Form the dough into balls about 1.5 tablespoons in size. Place 2 inches apart on the lined cookie sheets.
Bake 1 cookie sheet at a time for 8-10 minutes, or until the tops are just set.
Cool for at least 10 minutes on the baking tray, before transferring to a wire rack to continue cooling.
Use instant vanilla pudding mix, not cook & serve. Do not prepare the pudding first, just dump the pudding mix into the dough.
Store cookies in an airtight container for up to 5 days. Baked cookies can be frozen, then thaw in the fridge.
To freeze cookie dough, make the dough and form into balls. Place balls in a ziploc bag, and freeze. When ready to bake, bake from frozen. They'll take about 1 minute longer to bake.
Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg