The addition of dry vanilla pudding mix to these classic chocolate chip cookies, help to keep these cookies soft for days and even weeks.
I love the versatility of this pudding cookie recipe, because you can mix up the dough and let the dough chill in the refrigerator overnight (to split up the work time) or store the cookie dough in a freezer bag for months and then bake whenever your need for cookies hits.
To make these cookies, all you need are your basic ingredients for chocolate chip cookies, BUT also dry vanilla pudding mix!
Chocolate Chip Pudding Cookies
Print RecipeIngredients
- 12 tablespoons unsalted butter, room temperature
- 1 cup white, granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 3 cups all-purpose flour
- 6 tablespoons dry, instant vanilla pudding mix (do not make the actual pudding)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
Preheat oven to 350-degrees. Line two cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add both sugars to the butter and beat until light and fluffy. Scrape the sides of the bowl down as needed. Add the egg and vanilla extract into the sugar mixture and beat until batter is well mixed. Turn the mixer to low speed and slowly add the flour, DRY instant pudding mix, nutmeg, baking soda and salt. Mix until combined. Stir in chocolate chips by hand.
Using a standard cookie scoop, scoop cookie dough balls onto prepared baking sheets.
Bake cookies, one cookie sheet at a time, in 350-degree oven for 11-12 minutes. Remove cookies from oven and let cookies set on cookie sheet for 10-minutes, then transfer to a wire rack to cool.
Notes
Store in an airtight container at room temperature. Cookies will stay soft and fresh for several days.
XOXO,
Kelly
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