Chocolate Chip Pudding Cookies

An Irresistible Twist on a Classic: Chocolate Chip Pudding Cookies

There’s something magical about chocolate chip cookies. It’s a love affair that’s been going strong for years. But last year, I stumbled upon a delightful variation: pudding cookies. These cookies are not only soft and fluffy but remain that way for days, and their taste is simply extraordinary.

Why You’ll Love This Recipe

If you’re like me and can’t resist the allure of a chocolate chip cookie, this recipe will quickly become a favorite. The addition of instant pudding mix gives these cookies a unique texture, keeping them moist and chewy. Plus, they are the only type of chocolate chip cookie I’ve successfully made with whole wheat flour without losing their delightful softness.

Kitchen Equipment You’ll Need

• Mixing bowls
• Whisk
• Electric mixer
• Baking sheets
• Silpat mat or parchment paper
• Cooling racks
• Medium-sized cookie scoop

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup softened butter
• 3/4 cup packed light brown sugar
• 1/4 cup white sugar
• 1 (3.4 oz.) pack of instant vanilla pudding
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour and baking soda, then set aside.
3. In a large mixing bowl, cream together the butter, brown sugar, and white sugar until smooth and creamy.
4. Add the instant pudding mix to the creamed butter and sugars, beating until the mixture is light and fluffy.
5. Mix in the eggs and vanilla extract until fully combined.
6. Gradually add the flour mixture to the wet ingredients, mixing until just incorporated.
7. Stir in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
8. Using a medium cookie scoop, drop dough onto baking sheets lined with a silpat mat or parchment paper.
9. Bake for 11 minutes or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Tips for Success

• Ensure your butter is softened to room temperature for easier mixing.
• Using room temperature eggs helps the batter mix more evenly.
• Chilling the dough for 20-30 minutes before baking can prevent excessive spreading.

Additional Tips and Variations

If you’re a fan of nuts or dried fruits, feel free to add a cup of your favorite to the dough for extra flavor and texture. You can also experiment with different pudding flavors, such as chocolate or butterscotch, for a unique twist.

Nutritional Highlights (Per Serving)

These cookies offer a delightful indulgence with the added benefit of whole wheat flour. Each cookie is packed with semi-sweet chocolate chips, providing a satisfying treat.

Frequently Asked Questions (FAQ)

• Can I freeze the dough? Yes, the dough freezes well. Just scoop it into balls, freeze, and bake directly from the freezer, adding a couple of extra minutes to the baking time.
• How should I store these cookies? Store them in an airtight container at room temperature for up to a week.
• Can I use different pudding flavors? Absolutely! Experiment with different flavors to find your favorite combination.

Conclusion

Chocolate chip pudding cookies are a delightful twist on a classic favorite that you’ll want to make again and again. Their soft and chewy texture combined with rich chocolatey goodness makes them a hit with everyone. Give this recipe a try and share your delicious results with us. We can’t wait to hear how you enjoyed them!