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:
Pumpkin Oatmeal Chocolate Chip Cookies
Peanut Butter 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.
Stephanie @ 52 Kitchen Adventures says
September 5, 2012 at 9:50 pmI’ve never tried pudding in a cookie. You’re right – the flavor possibilities are endless! You could come up with some really fun, unique combinations. I loved your CCC Monday series. I’m looking forward to seeing what you come up with next!
Ann P. says
September 5, 2012 at 3:53 pmAnna, are you going to post the ULTIMATE best CCC that you’ve found, or did I miss it already?
Anna @ Crunchy Creamy Sweet says
September 5, 2012 at 8:12 pmNext Monday, sweet Ann! Thank you!
Anna @ hiddenponies says
September 5, 2012 at 12:19 amWhat a delicious series, I’m sad to see it go! Hope you had a great long weekend 🙂
Ramona says
September 4, 2012 at 3:55 pmThese are seriously gorgeous, tempting and totally amazing looking cookies. You know CCC are my favorite baked good… now I can’t believe how many ways I can enjoy them (thanks to your series). Have I told you how much I love this series? 🙂
Anna @ Crunchy Creamy Sweet says
September 5, 2012 at 3:22 pmAwww, that is so sweet of you, Ramona 🙂 Thank you!
Jessica@AKitchenAddiction says
September 4, 2012 at 12:03 pmI hope you had a great Labor Day weekend! I think having these cookies to munch on would help me adjust to getting back into a routine after the long weekend!
Anna @ Crunchy Creamy Sweet says
September 4, 2012 at 1:23 pmYes, we did. Thank you, Jessica!
Sues says
September 4, 2012 at 11:29 amYum! I love the idea of a cakey, vanilla-y cookie 🙂
Kristina says
September 4, 2012 at 9:48 amI’ve been so curious about pudding cookies too! I’ve seen a couple varieties and it totally confuses me, I don’t understand the pudding bakes up?? Definitely need to give a try then, I love softer cookies and the extra vanilla sounds delicious! Hope you had a great Labor Day weekend!
Gerry @ Foodness Gracious says
September 3, 2012 at 10:57 pmI’m lounging!! Wake me up in January 🙂 Great cookies, just what I need right now..
Anna @ Crunchy Creamy Sweet says
September 4, 2012 at 1:21 pmLucky you, Gerry! Thanks for stopping by!
Anne@FromMySweetHeart says
September 3, 2012 at 10:00 pmOh Anna….these do look scrumptious! I actually love a cakey cookie! Especially in chippers! I have really enjoyed your CCC Mondays! Is there a new series we can look forward to? Hope you had a fabulous weekend!
Anna @ Crunchy Creamy Sweet says
September 4, 2012 at 1:20 pmYes, there will be a new series. I am still working on it 🙂 Thank you so much for following along on CCC Mondays, sweet Anne! Have a fabulous day! xoxo