Chocolate Chip Pudding Cookies

These delectable Chocolate Chip Pudding Cookies have a secret ingredient: vanilla pudding! This sweet addition keeps these cookies soft and sweet. Perfectly paired with a glass of milk.

Course cookie

Cuisine American

Keyword how to make pudding cookies, pudding cookies, why add pudding mix to cookies

Prep Time 15

Cook Time 9

Servings

Calories 156kcal

Author Beth Pierce

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
1 cup light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1 3.4 ounces box instant vanilla pudding mix
12 ounces semi semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees. Cover your baking sheets with silicone mats or parchment paper.
Whisk together your flour, baking soda, and salt. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, scraping the bowl and beaters. Add the pudding mix and vanilla. Mix to combine and turn the mixer to low. Add the eggs one at a time, mixing after each one. Add the flour mixture, scraping down the bowl, and beaters several times. Turn the mixer off and stir in the chocolate chips.
Drop by rounded spoonfuls onto a prepared baking sheet. Bake for 8-9 minutes or until lightly browned. Let cool for 5 minutes and remove to cookie cooling racks.

Notes

Always preheat and prepare the oven by making sure the rack is placed in the center.
Use silicone baking mats or parchment paper for even nonstick baking.
Measure flour by spooning in measuring cups and leveling off with a table knife.
Remove eggs from the fridge about 30 minutes in advance to come to room temperature.
Soften butter at room temperature for at least one hour...perhaps a little shorter in the heat of the summer. Ideally, you should be able to gently press the stick and leave a small indentation in the butter. If it is too soft, the cookies may spread too fast, and if it is too hard, they will not spread enough.
A good measurement for cookie dough is 1 1/2 tablespoons. I use this size cookie scoop to place my batter on baking sheets.
Do not crowd the cookie sheet. The cookies need to be far enough apart for heat to get around them and brown them.
Last but not least, and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
For a change of taste, swap the flavor of pudding and the chips.
Store in an airtight container at room temperature for up to 4 days.

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