Chocolate Chip Pudding Cookies
Soft, chewy cookies packed with chocolate chips and vanilla flavor, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure your butter is softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Substitute with applesauce or flaxseed meal for a vegan version.
- 1 small box (3.4 oz) instant vanilla pudding mix Use other flavors for variation.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips You can swap for white chocolate chips or butterscotch chips.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract and instant pudding mix until well combined.
- In another bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto ungreased baking sheets.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- The centers may look slightly underbaked; they will continue to firm up as they cool.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store any leftover cookies in an airtight container at room temperature for up to a week. You can freeze them for longer storage. Don't overmix the dough to keep the cookies soft. For chewy cookies, slightly underbake them as they will continue to bake on the sheet after taking them out of the oven.