Delish Chocolate Chip Pudding Cookies
Soft, thick chocolate chip cookies made with instant vanilla pudding for extra chew and bakery-style flavor—quick to make, no chilling required.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened room temperature
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3.4 ounce instant vanilla pudding mix dry mix from a 3.4 ounce box
- 2 large egg eggs
- 2 teaspoon vanilla extract
- 2.25 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 cup semi-sweet chocolate chips
- 0.75 cup chopped walnuts optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the dry instant pudding mix until fully incorporated.
- Add eggs and vanilla; beat until smooth and creamy.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients and mix on low just until the dough comes together.
- Fold in chocolate chips and walnuts (if using). Do not overmix.
- Scoop dough into 1.5 tablespoon portions and arrange on prepared sheets, spacing about 2 inches apart.
- Bake 9 to 11 minutes, until edges are set and tops look just dry; centers should still be soft.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
For extra-thick cookies, chill the dough for 30 minutes. Swap in instant French vanilla or butterscotch pudding for a flavor twist. Store airtight at room temperature up to 4 days or freeze baked cookies up to 2 months.