Go Back

Chocolate Chip Pudding Cookies.

I had to give these a try and the household was not disappointed! They are soft, a bit chewy and chocolatey enough to satisfy! If you are a chocolate chip cookie connoisseur, the taste should be familiar!
5 from 1 vote
Print Pin

Ingredients

  • 1 c salted butter, softened to room temperature
  • 3/4 c dark brown sugar
  • 1/4 c granulated sugar
  • 1- 3.4 oz box INSTANT vanilla pudding, JELLO brand preferred over store brand
  • 2 large, room temperature eggs
  • 1 t vanilla extract
  • 2-1/3 c all-purpose flour, fluffed, spooned and leveled I used King Arthur All-Purpose Flour
  • 1 t baking soda`
  • 1 bag mini-chocolate chips(10 oz-about 2 cups) You could use any type of chips you prefer.

Instructions

  • Preheat oven to 375°F.
  • In a stand mixer, or a large bowl, beat the butter, sugars, pudding mix, eggs and vanilla on MEDIUM speed.until creamy and combined with no spots of butter visible.
  • In a small bowl, whisk together the flour and baking soda. Blend into creamed mixture on LOW speed until well combined.
  • Stir in the chocolate chips until equally distributed.
  • Using a cookie scoop, drop onto a parchment paper-lined rimmed baking sheet.
  • Do not bake any longer than 10 minutes!
  • Remove pan from oven and place onto a cooling rack. Allow the cookies to cool on the cookie sheets.
  • Once cooled, you can transfer to cooling racks.
  • Using a cookie scoop, this made about 4 dozen cookies.