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.
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Cookies, Pudding Cookies
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.
Notes
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.