Chocolate Chip Pudding Cookies: Soft, Chewy & Delicious
Hey y’all! Are you ready to whip up a batch of cookies that will have everyone asking for the recipe? These Chocolate Chip Pudding Cookies are a delightful treat, combining the classic appeal of chocolate chip cookies with a secret ingredient that makes them incredibly soft and chewy. Perfect for family gatherings, parties, or just a sweet treat for yourself. Let’s get cooking!
Why You’ll Love This Recipe
- Soft and chewy texture that stays fresh longer.
- Quick and easy to make, perfect for beginners.
- Versatile enough for various mix-ins beyond chocolate chips.
- Made with simple ingredients you probably already have at home.
- Perfectly sweet with a touch of vanilla flavor.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional)
Directions
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour and baking soda. Set aside.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and fluffy. This should take about 3 minutes.
Step 3: Add Pudding Mix and Wet Ingredients
Add the instant pudding mix to the creamed mixture, stirring until combined. Beat in the eggs one at a time, followed by the vanilla extract.
Step 4: Combine Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips and nuts if using.
Step 5: Bake the Cookies
Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly browned. Cool on wire racks.
Notes
- For best results, make sure your butter is at room temperature. Learn more about baking with butter.
- You can refrigerate the dough for 30 minutes before baking for a thicker cookie.
- Using dark brown sugar will give a richer flavor.
Variations
- White Chocolate Macadamia: Substitute white chocolate chips for semisweet and add macadamia nuts.
- Peanut Butter: Add 1/2 cup of peanut butter to the dough for a nutty twist.
- Oatmeal Chocolate Chip: Mix in 1 cup of rolled oats for added texture.
Required Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Wire racks
- Measuring cups and spoons
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a sealed container for up to 3 months.
Suggested Pairings
Serve these cookies with a cold glass of milk, a scoop of vanilla ice cream, or alongside your favorite coffee or tea for a delightful snack.
Pro Tips
- Chill the cookie dough before baking to prevent spreading. Discover more cookie baking tips.
- Measure your flour correctly to avoid dense cookies.
- Use a cookie scoop for evenly sized cookies.
FAQ
- Can I use regular pudding instead of instant? No, instant pudding is necessary for the right texture.
- What if I don’t have vanilla pudding mix? You can substitute with any other instant pudding flavor.
- How do I make these gluten-free? Use a 1:1 gluten-free flour blend in place of all-purpose flour.
