These Chocolate Chip Pudding Cookies are made incredibly soft and chewy thanks to the addition of pudding mix! Use your favorite flavor mix to add extra flavor to make the best, softest chocolate chip cookies! This cookie recipe is so simple and so much fun to make!
Everybody loves a good, soft, chocolate chip cookie. Today’s recipe uses pudding mix to make these the best, softest, chewiest, and most flavorful chocolate chip cookies yet. Add this one to your list of other favorite cookies, including popular favorites like butter pecan cookies, cream cheese snickerdoodles, and Reese’s peanut butter cookies!
Chocolate Chip Pudding Cookies
Hey everyone! Sam here again from Sugar Spun Run, and today I’m so excited to share my new favorite chocolate chip cookie recipe with you! some of my favorite cookie recipes are made with cornstarch, which is a critical ingredient in making chocolate chip pudding cookies.
How to Make Chocolate Chip Pudding Cookies?
- Preheat oven to 350F and line cookie sheets with parchment paper.
- Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.
- Stir in dry pudding mix and beat well.
- Add vanilla extract and eggs, stir well to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients until completely combined.
- Stir in chocolate chips.
- Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2†apart.
- Bake at 350F for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).
- Allow cookies to cool completely on baking sheet before removing and enjoying.
What Kind of Pudding Can I Use to Make Pudding Cookies?
To make these cookies we’re going to be using instant pudding mix — just the mix. You definitely don’t want to make the pudding, we’re just throwing the dry mix into the batter. Use “Instant” pudding and not the kind that needs to be cooked on the stovetop (again, we’re not actually preparing the pudding, but the mixes are different and you want to use the right mix!).
Want More Great Cookie Recipes?
Chocolate Chip Pudding Cookies
- 1 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs (room temperature preferred)
- 1/2 teaspoon vanilla extract
- 2 3/4 cups + 2 Tablespoons all-purpose flour
- 1 packet (3.4oInstant vanilla pudding mix (or preferred flavor)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- Preheat oven to 350F and line cookie sheets with parchment paper.
-
Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.
- Stir in dry pudding mix and beat well.
- Add vanilla extract and eggs, stir well to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients until completely combined.
- Stir in chocolate chips.
- Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2” apart.
-
Bake at 350F for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).
- Allow cookies to cool completely on baking sheet before removing and enjoying.
from The Recipe Critic http://bit.ly/2Eva9zQ
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