Chocolate Chip Pudding Cookies
These chocolate chip pudding cookies are thick, soft and packed with flavor. The pudding mix makes them irresistibly chewy and keeps them fresh for days.
Servings: 18 cookies
Equipment
- Cookie Scoop 1 ½-Tablespoon Size
Ingredients
- ½ Cup salted butter
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg large
- 1 Package vanilla pudding mix 3.4-Ounce
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together until smooth and creamy, making sure the sugar is fully dissolved.
- Whisk in the egg for about a minute, giving it time to fully incorporate with the creamed sugar.
- Lower the speed of the mixer and gently whisk in the flour, pudding mix, baking powder and baking soda.
- Your cookie dough might seem a little bit on the crumbly side once everything is fully combined, but it will stick together just fine when you form the cookie dough balls. Just mix the cookie dough until it resembles coarse, wet sand.
- Once the wet and dry ingredients are homogenous, fold in the white chocolate chips.
- Use a large spoon or a standard size cookie scoop to drop balls of dough onto a baking sheet.
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes before moving them to a wire cooling rack to cool completely.
Notes
Check your sugar: Make sure it’s fully dissolved into the butter before adding the egg to prevent spreading.
Don’t overmix: Stop mixing when the dough looks like coarse wet sand.
Size matters: Use a #40 medium cookie scoop (about 1 ½ tablespoons) for uniform baking and shape.
Warm before serving: Microwave cookies for a few seconds for that fresh-baked texture.
Don’t overmix: Stop mixing when the dough looks like coarse wet sand.
Size matters: Use a #40 medium cookie scoop (about 1 ½ tablespoons) for uniform baking and shape.
Warm before serving: Microwave cookies for a few seconds for that fresh-baked texture.
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 176IU | Calcium: 29mg | Iron: 1mg
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