The addition of dry vanilla pudding mix to these classic chocolate chip cookies, help to keep these cookies soft for days and even weeks! Plus the ratio of pudding mix to flour to butter ensures these cookies will bake up perfectly! If you are looking for a fun twist of that American classic cookie, give these pudding cookies a try!
Who doesn’t love a homemade, freshly baked, straight from the oven chocolate chip cookie?? I know I can’t resist them! 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) and the cookie dough freezes well for months as well. Which means you always have chocolate chip cookies available to you at any time. Mmmmm….
To make these cookies, you need your regular chocolate chip cookie basic ingredients BUT also the addition of dry vanilla pudding mix!
COOKIE DOUGH! COOKIE DOUGH! COOKIE DOUGH!
Lets bake!!
Mini 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
- 3 cups all-purpose flour
- 6 tablespoons dry, instant vanilla pudding mix (DRY----not actual pudding)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups mini 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.
Nothing better than a heaping plate of homemade chocolate chip cookies!
Mmmm…melty chocolate. A crisp outer edge with a super soft middle…
XOXO,
Kelly
PIN ME ↓
2 Comments
Kim Lange
September 10, 2020 at 7:48 PMThese look so amazing Kelly! They look so soft and chocolatey! 🙂 Pinned!
Laura
September 11, 2020 at 2:56 PMKelly, these are beautiful and look so chewy and moist! Love this simple idea!