Chocolate Chip Vanilla Pudding Cookies
Soft, slightly underbaked chocolate chip cookies flavored with vanilla instant pudding for extra tenderness.
Servings: 12 servings
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 oz vanilla instant pudding mix one package
- 2 eggs large
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips plus a few extra for topping
- parchment paper for lining baking sheet
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, use a hand mixer to cream together the room-temperature butter, brown sugar, and granulated sugar until light and creamy.
- Add the vanilla instant pudding mix, vanilla extract, and eggs to the butter mixture and beat until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.
- Stir in the 2 cups of semi-sweet chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press about 5–7 extra chocolate chips onto the top of each cookie dough mound.
- Bake at 350°F for 8–9 minutes, or until the bottoms are just beginning to brown and the tops still look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Equipment
- Hand Mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Parchment Paper
- Wire Rack
Notes
- These cookies are best slightly underbaked for a soft center.
- Use room-temperature butter for easier creaming.
- Press extra chips on top for a prettier presentation.
- One 3.4 oz package refers to standard instant pudding mix size.
- Yield is about 12 cookies.