You’ll Never Guess What Makes These Cookies So Soft and Dreamy!
Imagine sinking your teeth into a cookie that’s not just chewy but also creamy. Yes, it sounds like a dream, but that’s exactly what you get with Chocolate Chip Pudding Cookies. This dessert combines the beloved flavors of your classic chocolate chip cookie with the added bonus of instant pudding mix. Trust me, once you try these, you’ll never look at traditional cookies the same way again!
Why Make This Recipe
First off, these cookies are a total crowd-pleaser! If you want a treat that’ll have everyone coming back for seconds (or thirds), look no further. Plus, they’re an absolute breeze to make—who doesn’t love a recipe that cuts down on cleanup time?
And did I mention how they stay soft for days? It’s like they’ve found the secret to eternal youth. A win-win for families and cookie monsters alike! 🍪
Ingredients
You don’t need fancy stuff — just these basics!
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 ounce) packet instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 2 large eggs + 1 yolk
- 2 cups (12 ounces) semisweet chocolate chips, divided
- Flaky sea salt, for garnish
Directions
Time to make some magic happen! Follow these steps, and you’ll be golden. ✨
- Preheat the oven to 350 degrees Fahrenheit (175°) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the cold butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Turn the mixer to low, add the instant vanilla pudding mix, and blend for about a minute until smooth. Then, mix in the eggs and yolk one at a time, followed by the vanilla extract until everything is well combined.
- Gradually fold in the flour mixture with a spatula until about halfway combined. Then, stir in 1 1/2 cups of chocolate chips until no streaks of flour are visible.
- Portion the cookie dough into 2 tablespoon-sized balls and place them on the baking sheets, about 2 inches apart. Press the remaining chocolate chips into the tops and sprinkle with sea salt, if using.
- Bake for 8 to 10 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Make Chocolate Chip Pudding Cookies (Overview)
Let’s break it down: Start by mixing your dry ingredients, then beat the butter and sugars until fluffy—like a cloud! Add the pudding mix for that addictive texture, toss in the eggs, and stir in the flour. You’re basically mixing a love potion of flavor here. Pro tip: Don’t skip pressing those extra chocolate chips on top—because more chocolate = more happiness!
How to Serve Chocolate Chip Pudding Cookies
These cookies are fantastic on their own, but why not elevate the experience? Serve them warm with a scoop of vanilla ice cream for an epic dessert. Imagine the warm cookie against the cool ice cream—seriously, you’ll want to do a happy dance. 🍦
How to Store Chocolate Chip Pudding Cookies
You can keep these cookies fresh for up to one week in the fridge or pop them in the freezer for about two months. Just make sure they are in an airtight container. For reheating, microwave them for a few seconds to get that fresh-from-the-oven vibe back!
Tips to Make Chocolate Chip Pudding Cookies
- Use cold butter—it helps create that soft and chewy texture.
- For a twist, substitute some of the chocolate chips with nuts or white chocolate.
- Don’t overcrowd the baking sheet; give each cookie room to spread and shine.
- For a cheeky touch, try using different flavored pudding mixes.
- Allow the cookies to cool a bit before transferring to a wire rack to avoid any melty situations!
Variation
Feeling adventurous? You can easily switch things up by adding in some peanut butter chips or using dark chocolate chips for a richer flavor. You can even make them vegan by using plant-based butter and egg replacements. The possibilities are endless!
FAQs
- Can I use margarine instead of butter? Yes, but you might want to stick with real butter for that delicious flavor and texture.
- Can I make these ahead of time? Absolutely! You can prepare the dough, refrigerate it, and bake when you’re ready. Who doesn’t love fresh cookies?
- What’s the best way to freeze these cookies? Freeze them in a single layer on a baking sheet for a couple of hours, then store them in an airtight container. Just grab and bake whenever the craving hits!
📌 Pin this recipe for your next cozy dinner night!
Chocolate Chip Pudding Cookies
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (175°) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the cold butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Turn the mixer to low, add the instant vanilla pudding mix, and blend for about a minute until smooth.
- Mix in the eggs and yolk one at a time, followed by the vanilla extract until everything is well combined.
- Gradually fold in the flour mixture with a spatula until about halfway combined.
- Then, stir in 1 1/2 cups of chocolate chips until no streaks of flour are visible.
- Portion the cookie dough into 2 tablespoon-sized balls and place them on the baking sheets, about 2 inches apart.
- Press the remaining chocolate chips into the tops and sprinkle with sea salt, if using.
- Bake for 8 to 10 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.