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Chocolate Chip Pudding Cookies

These cookies blend classic chocolate chip flavors with the soft, chewy texture from instant pudding mix, creating a delightful treat everyone will love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, cold Cold butter helps create the soft texture.
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 packet instant vanilla pudding mix (3.4 ounces)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
Chocolate Chips and Garnish
  • 2 cups semisweet chocolate chips, divided (12 ounces) Press some chips into the tops before baking.
  • Flaky sea salt, for garnish Optional, for added flavor.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit (175°) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing Ingredients
  1. 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.
  2. Turn the mixer to low, add the instant vanilla pudding mix, and blend for about a minute until smooth.
  3. Mix in the eggs and yolk one at a time, followed by the vanilla extract until everything is well combined.
Combining Mixtures
  1. Gradually fold in the flour mixture with a spatula until about halfway combined.
  2. Then, stir in 1 1/2 cups of chocolate chips until no streaks of flour are visible.
Baking the Cookies
  1. Portion the cookie dough into 2 tablespoon-sized balls and place them on the baking sheets, about 2 inches apart.
  2. Press the remaining chocolate chips into the tops and sprinkle with sea salt, if using.
  3. Bake for 8 to 10 minutes or until the edges are lightly golden.
  4. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container in the fridge for up to one week or freeze for two months. Reheat in the microwave for a few seconds to regain freshness.