Pudding Chocolate Chip Cookies
User Reviews
4.6
Pudding Chocolate Chip Cookies
Description
This recipe blends softened butter with both brown and granulated sugars to create a creamy base. Vanilla instant pudding powder is added alongside eggs and vanilla extract, infusing moisture and a slight creamy flavor that differentiates the dough. Dry ingredients include all-purpose flour, baking soda, and salt, which are mixed then combined with the wet ingredients to form a cookie dough.
Semi-sweet chocolate chips are stirred in for rich chocolate notes. The dough is portioned by tablespoonfuls and baked on parchment-lined sheets at 350°F. Around 10-12 minutes of baking soften the edges into a light golden color while preserving soft, slightly set centers. Cooling on the pan for a few minutes before transferring to a rack helps them firm without drying out.
Sprinkling flaky sea salt on warm cookies is optional, offering a contrast to the sweetness. The recipe specifies to use dry pudding mix only, not prepared pudding, to achieve the intended texture.
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 vanilla instant pudding mix 3.4 oz package
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet.
- Bake for 10-12 minutes, or until slight golden and set around the edges. The centers should still be soft. Remove cookies from oven. You can sprinkle the cookies with flaky sea salt, if desired. Let the cookies cool on baking sheet for a few minutes. Transfer to a cooling rack and cool completely.
Notes
- Use dry vanilla instant pudding mix, not prepared pudding, for the proper cookie texture.
- Sprinkling flaky sea salt after baking can add a subtle salty contrast to the sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 86mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 175IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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