Description
Delight in these soft and chewy Chocolate Chip Pudding Cookies made with instant vanilla pudding mix for extra moistness and a rich flavor. Combining the classic taste of milk chocolate chips with the unique texture from pudding, these cookies bake quickly and are perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 â…“ cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 1 bag (11 ounces) milk chocolate chips (such as Guittard baking chips)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup. Set them aside until ready to use.
- Combine Wet Ingredients: In a large bowl or stand mixer, add the softened butter, both the light brown sugar and granulated sugar, instant vanilla pudding mix, eggs, and vanilla extract. Beat on medium speed until the mixture is creamy and well combined, creating a smooth batter.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour and baking soda into the wet mixture. Beat on low speed just until combined to avoid overmixing, which can toughen the cookies. Stir in the milk chocolate chips evenly throughout the dough.
- Portion Dough and Bake: Drop the cookie batter by tablespoons onto the prepared baking sheets, spacing them adequately to allow spreading. Bake the cookies for 9 to 10 minutes; they may appear slightly underbaked but this ensures a soft center. Avoid overbaking to maintain the chewy texture.
- Cool and Serve: Remove the cookies from the oven and let them rest on the cookie sheets to cool. There is no need to transfer to a wire rack. Once cooled slightly, serve and enjoy these delicious pudding-infused chocolate chip cookies!
Notes
- Do not overbake the cookies; they look slightly underdone when removed but will firm up as they cool for a soft and chewy texture.
- Using instant vanilla pudding mix adds moisture and flavor, making these cookies extra tender.
- For a richer chocolate flavor, use high-quality milk chocolate chips like Guittard baking chips.
- Softened butter should be at room temperature for easier mixing and better texture.
- If you prefer crispier cookies, bake a minute or two longer, but keep a close eye to prevent burning.
