This recipe for Chocolate Chip Pudding Cookies will be the last chocolate chip cookie recipe you ever need! Thanks to the secret ingredient—instant pudding mix—these cookies bake up extra soft and stay soft for DAYS after you baked them. No more crunchy cookies left to sit in the cookie jar.
Plus, the vanilla pudding adds just an extra hint of sweetness that is oh so good. And the best part is no one will ever be able to guess that’s the secret to such delicious cookies. Bake a batch of these to share with your family or friends and watch them disappear. They will become your new favorite cookie!
2 ¼ cup all-purpose flour
1tsp baking soda
½ tsp salt
1 cup softened butter (two sticks)
¾ cup brown sugar
¼ cup granulated sugar
3/4oz box instant vanilla pudding mix
2 large eggs
1 bag semi-sweet chocolate chips or chunks
Preheat oven to 350 degrees and link a baking sheet with parchment paper
Whisk together the flour, baking soda and salt in a small bowl and set aside.
Either with a hand or stand mixer cream together butter and sugars. Add in pudding mix and cream again.
Add in eggs and vanilla and mix until well blended.
Slowly add in dry ingredients until just mixed together.
Fold in chocolate chips or chunks.
Scoop about three tablespoons balls of dough onto your baking sheet. Bake for 9-10 minutes or until just turning golden. Don’t overbake!
Cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.
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Quick tip: You can use any flavor instant pudding you like for these cookies—butterscotch is also great!