Pudding Chocolate Chip Cookies – thick and chewy and absolutely fantastic!
PUDDING CHOCOLATE CHIP COOKIES
When you want soft and chewy chocolate chip cookies, you need to try these Pudding Chocolate Chip Cookies. They are super easy and fun to make and always a hit with my family.
I wanted to include the pudding version for two reasons: I was really curious to see how adding pudding to cookie dough affects the texture of the cookies; I have been noticing more and more recipes for pudding cookies. Which means there are a lot of flavor possibilities out there. Pistachio pudding cookies anyone?Easy to make and oh-so-good! No refrigeration of the dough needed. Let the kids make them! Just like I did with my Funfetti Pudding Cookies.
Why should I add pudding mix to my cookie dough?
The addition of pudding makes the cookies have more pronounced vanilla flavor (especially if you use the French Vanilla pudding mix). It makes them soft and thick. We liked it. Especially our kids. It also makes the cookies thicker and softer.
More Chocolate Chip Cookies:
PUDDING CHOCOLATE CHIP COOKIES RECIPE:
- 3/4 cup unsalted butter soft
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 3.5 oz package vanilla pudding use French Vanilla for stronger vanilla flavor
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Line a baking sheet with a parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the dry ingredients (flour, pudding mix, soda and salt).
- In another large mixing bowl, beat butter for 30 seconds.
- Add both sugars and beat until light and fluffy, about 2 minutes.
- Add vanilla and egg and mix in well.
- Add the dry ingredients and mix until incorporated.
- Stir in the chocolate chips.
- If baking later: Scoop 1 and 1/2 tablespoon size cookie dough mounds onto a parchment paper lined sheet and freeze. Place frozen cookie dough balls into a ziploc bag and store for up to 3 months. You can also refrigerate the cookie dough balls for up to 24 hours to make the cookies even thicker.
- If baking right away: Scoop 1 and 1/2 tablespoon size cookie dough mounds onto the prepared sheet and bake for 11 minutes. Cool the cookies on the sheet for 3 to 5 minutes, then transfer onto a cooling sheet to cool completely.
- Store in an air-tight container for up to 5 days.