Chocolate Chip Pudding Cookies
Elevate your cookie experience with these warm, gooey, and chewy chocolate chip pudding cookies that are simple to make and perfect for sharing.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure at room temperature
- 1 cup brown sugar, packed Brown sugar adds moisture and flavor
- 1/2 cup granulated sugar
- 2 large eggs Ensure at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour All-purpose flour provides structure
- 1 package (3.4 oz) instant vanilla pudding mix Adds moisture and texture
- 1 teaspoon baking soda Leavening agent
- 1/2 teaspoon salt Enhances flavor
Mix-Ins
- 2 cups chocolate chips Use high-quality chocolate chips for best flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer for about 2-3 minutes.
- Add the instant vanilla pudding mix and beat until fully combined, ensuring no lumps are present.
- Crack in the eggs and add the vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually combine the dry mixture with the wet ingredients, mixing gently until just combined.
- Stir in the chocolate chips until evenly distributed.
Baking
- Drop rounded balls of dough onto ungreased baking sheets, ensuring space between each ball.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for one minute before transferring them to wire racks to cool completely.
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Notes
For best results, use room temperature ingredients and don't overmix the dough. Chill the dough for 30 minutes before baking for thicker cookies. Store in an airtight container at room temperature for up to a week or freeze for up to three months.