Pudding Cookies
User Reviews
5
Pudding Cookies
Description
The recipe uses softened butter creamed with light brown and granulated sugar, then eggs and vanilla for a rich base. Adding instant vanilla pudding mix to the flour, baking soda, and salt contributes extra moisture and tenderness, resulting in a chewy cookie texture. Chocolate chips stirred in complement the vanilla flavor.
The cookies bake at 350°F, spread moderately, and finish with a slightly glossy top and golden edges indicating doneness. Cooling on the pan before transferring preserves the cookies’ soft texture. They store well up to one week in an airtight container, making them convenient for everyday treats.
The recipe encourages variation by using different pudding flavors and mix-ins like nuts or dried fruit. Pressing a few chocolate chips on top before baking improves presentation.
Ingredients
- 1 cup butter softened (227g, unsalted
- ½ cup light brown sugar 110g, packed
- ¼ cup granulated sugar (50g)
- 2 large egg
- 1 teaspoon vanilla extract
- 1 (3.4oz) box instant vanilla pudding mix
- 2⅓ cup all-purpose flour (280g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips (360g)
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, stopping to scrape down the bowl between each egg, until well incorporated and fluffy.
- Add the pudding mix, flour, baking soda, and salt. Beat on low speed until combined. Scrape down the bowl. Add the chocolate chips and stir in by hand until evenly distributed. Using a 2-tablespoon scoop, scoop the cookie dough and place on the lined baking sheet 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden but the tops are still a little shiny. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 1 week.
Notes
- For uniform cookies, roll dough into balls and gently press them into disks before baking.
- Try different instant pudding flavors like chocolate, lemon, or pistachio to vary the cookie taste.
- Additional mix-ins such as nuts, sprinkles, citrus zest, dried fruit, or crushed pretzels can customize texture and flavor.
- Press a few chocolate chips atop each cookie before baking for a bakery-style appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 130mg | 5% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 266IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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