Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are an awesome thing. They stay soft and chewy for days, and they taste fabulous. Whether you’re a long-time chocolate chip cookie lover or a newcomer to this sweet world, there’s something about these cookies that makes them irresistible. I’ve been a chocolate chip cookie addict for as long as I can remember, but last year, I discovered the magic of pudding cookies. Despite our usual efforts to avoid packaged foods, I can’t resist grabbing the pudding needed for these cookies. They’re the only type of chocolate chip cookie I’ve successfully converted to a whole wheat variety that remains soft and chewy. I like to think that the whole wheat balances out the pudding—sounds reasonable, right? Plus, these cookies and their dough freeze beautifully. And yes, I admit, they taste amazing straight from the freezer.
Why You’ll Love This Recipe
These Chocolate Chip Pudding Cookies are a delightful twist on the classic cookie. The addition of pudding mix keeps them soft and chewy for days, making them a perfect treat to have on hand. The recipe is versatile enough to accommodate whole wheat flour without losing any of its charm. Plus, you can easily freeze both the dough and the baked cookies, ensuring you always have a sweet treat ready to enjoy.
Kitchen Equipment You’ll Need
- Oven
- Baking sheet
- Large mixing bowl
- Medium scoop (for even cookies)
- Whisk
- Silpat mat or parchment paper
- Wire racks
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup white sugar
- 1 (3.4 oz) package instant vanilla pudding
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat your oven to 350 degrees F. Whisk together the flour and baking soda, then set aside.
- In a large bowl, cream the butter and sugars together. Add in the pudding mix and beat until the mixture is light and fluffy.
- Mix in the eggs and vanilla until smooth. Gradually add the flour mixture, ensuring it’s well incorporated. Finally, stir in the chocolate chips.
- Use a medium scoop to portion out the cookies evenly. I like to bake about half the batch and freeze the rest of the dough. When you’re ready to bake the frozen dough, let it sit at room temperature for 20-30 minutes before scooping and baking.
- Place cookies on a baking sheet lined with a silpat mat and bake for 11 minutes. Let them cool on the sheet for 5 minutes before transferring them to wire racks. Enjoy!
Tips for Success
- Ensure your butter is softened for easier creaming.
- Room temperature eggs blend better with the mixture.
- For consistent cookie sizes, use a cookie scoop.
Additional Tips or Variations
Feel free to experiment with different pudding flavors, like chocolate or butterscotch, for a unique twist. You can also add nuts or dried fruit for extra texture and flavor. If you’re using whole wheat flour, you might need to adjust the baking time slightly to achieve the desired softness.
Nutritional Highlights (Per Serving)
Each serving of these delightful cookies is packed with flavor and offers a comforting sweet treat. Please note that the exact nutritional information will vary based on specific ingredients and portion sizes.
Frequently Asked Questions (FAQ)
Can I use a different type of pudding mix? Yes! Feel free to try different flavors to see what you like best.
How do I store these cookies? Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Can I make the dough ahead of time? Absolutely! The dough freezes well, so you can prepare it in advance and bake fresh cookies whenever you like.
Conclusion
These Chocolate Chip Pudding Cookies are a must-try for any cookie lover. Their soft, chewy texture and rich flavor make them a delightful treat for any occasion. Give this recipe a try, and don’t forget to share your baking adventures with us. We’d love to hear how your cookies turned out!
