Description
These chocolate chip pudding cookies are soft, chewy, and moist thanks to the addition of instant vanilla pudding mix, making them a delicious twist on the classic chocolate chip cookie.
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups all‑purpose flour
- 1 (3.4‑ounce) box instant vanilla pudding mix (dry)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi‑sweet chocolate chips
Instructions
- Cream the butter with brown and granulated sugar on medium speed for 1–2 minutes.
- Beat in the eggs, one at a time, then add vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, instant pudding mix, baking powder, baking soda, and salt.
- Reduce mixer speed to low and gradually mix the dry ingredients into the wet until just combined.
- Fold in the chocolate chips evenly.
- Chill the dough in the fridge for 30 minutes. Preheat oven to 350 °F (175 °C).
- Drop dough balls using a tablespoon or 1″ scoop onto a parchment‑lined baking sheet, spacing 2″ apart. Optionally press a few extra chocolate chips on top.
- Bake for 10 minutes until edges are set and centers look soft.
- Transfer cookies to a wire rack and cool for 5 minutes before serving.
Notes
- Chilling the dough helps cookies retain shape and enhances flavor.
- Try different pudding flavors or mix-ins like nuts or toffee bits for variety.
- Microwaving for 5–10 seconds can revive cookies after a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
