Double Chocolate Chip Pudding Cookies
User Reviews
5
Double Chocolate Chip Pudding Cookies
Description
This recipe adds instant chocolate pudding mix to a classic chocolate chip cookie dough, enhancing moisture and softness. Butter and sugars creamed together form a rich base, which is combined with eggs and vanilla for flavor. Flour and baking soda provide structure and leavening, while chocolate chips and optional nuts add texture and chocolate intensity.
Shaping dough into spoonfuls spaced evenly on parchment-paper-lined sheets allows for even cooking. Baking at 375°F for 8-10 minutes develops slightly crisp edges but preserves a tender, chewy middle. Cooling on the baking sheet before transferring helps the cookies hold together and finish setting without crumbling.
Portioning with a small cookie scoop ensures uniform cookie size and appearance, which is useful for sharing or events. The recipe suggests freezing baked cookies for up to three months and storing leftovers in airtight containers for several days.
Ingredients
- 1 cup butter (softened)
- ¼ cup sugar
- ¾ cup brown sugar (packed)
- 2 egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 oz instant chocolate pudding mix package
- 1 tsp baking soda
- 2 cups chocolate chips
- 1 cup nuts (optional)
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream butter, sugar, brown sugar, and egg together then add the vanilla and beat in.
- Combine the flour, pudding mix, and baking soda together in a bowl, then slowly add it to the creamed mixture and mix well.
- Stir in the chocolate chips and nuts (if using), mix until evenly distributed.
- Drop dough by spoonfuls about 2" apart on baking sheet, then bake for 8-10 minutes.
- Let cool on baking sheet for 5 minutes before transferring to cooling rack to finish cooling. Enjoy!
Notes
- Using a small cookie scoop helps produce evenly sized cookies for consistent baking and presentation.
- Allow cookies to cool on the baking sheet for five minutes before moving them to a cooling rack to keep them intact.
- Baked cookies can be frozen in airtight containers for up to three months without losing texture.
- Store cookies in sealed bags or containers at room temperature for up to five days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 93mg | 4% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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