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

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Prep Time 15

Cook Time 9

Servings

Calories 156kcal

Author Beth Pierce

Ingredients

2¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
1 cup light brown sugar
1½ teaspoons vanilla extract
2 large eggs
1 (3.4 ounce) 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

Store in an airtight container at room temperature for up to 4 days.
Freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw on the counter overnight.

Nutrition