Chocolate Chip Pudding Cookies
User Reviews
5
Chocolate Chip Pudding Cookies
Description
This cookie recipe combines traditional cookie ingredients with instant vanilla pudding mix, which is key to achieving the signature soft and tender texture. Sugar and salted butter are creamed together for structure and flavor, then pudding mix and vanilla add moisture and subtle vanilla notes. Eggs bind the dough, while flour, baking soda, and salt provide lift and balance.
Milk chocolate chips folded into the dough add bursts of sweetness and a pleasing contrast of texture. Baking the cookies for 10 to 12 minutes results in edges that are golden and set, with centers that remain soft but firm up as they cool off the baking sheet.
The cookies offer a rich vanilla and chocolate blend suitable for a snack or dessert and can be stored for several days once cooled. The smooth texture and soft crumb make these cookies enjoyable fresh from the oven or later.
No additional notes are provided for storage or substitutions.
Ingredients
- 1 cup butter room temperature, salted
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 3.4 ounces instant vanilla pudding mix
- 2 teaspoons vanilla extract
- 2 egg room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups milk chocolate chips or semi-sweet
Instructions
- Preheat oven to 350 degrees Fahrenheit, then line a sheetpan with parchment paper.
- Cream together 1 cup salted butter,¾ cup light brown sugar, and ¼ cup granulated sugar using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
- Mix in 3.4 ounces instant vanilla pudding mix.
- Add 2 teaspoons vanilla extract and 2 eggs, and mix until combined.
- Add 2½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Mix until the dough is just combined.
- Stir in 1½ cups milk chocolate chips,using a rubber spatula.
- Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 24cookies | |
| Calories | 227kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 171mg | 7% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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