When I think about the comfort of home and the simple joys of family, I always come back to the memories of baking together in the kitchen. There’s something incredibly special about gathering everyone around the table while the aroma of fresh cookies fills the air. These Chocolate Chip Pudding Cookies are a family favorite and have been in our household for years. They’re not just delicious; they’re a reminder of sweet moments spent together.
What I love most about these cookies is their soft, chewy texture. The secret? A box of instant vanilla pudding mix! This little trick makes all the difference, creating a cookie that’s wonderfully moist and bursting with flavor. Every time I make these cookies, I can see my kids’ eyes light up. They never last long, and there’s always a request for a second batch.
Whether you’re whipping them up for a school bake sale or just to enjoy with a cozy cup of tea, these cookies are sure to please. I remember baking them on rainy afternoons when we couldn’t go outside to play, turning a gloomy day into something warm and delightful. It’s these small, shared experiences that create lasting memories. So, gather your ingredients, roll up your sleeves, and let’s make some magic in the kitchen with these delightful cookies!
How to Make
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup softened salted butter
- 3.4 oz box of instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon baking soda
- 2 ⅓ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 3/4 cup packed light brown sugar
- 1/4 cup white granulated sugar
- 11 oz bag of milk chocolate chips
Directions
Start by preheating your oven to 375°F (190°C).
In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, pudding mix, eggs, and vanilla extract. Use a hand mixer on medium speed until the mixture is smooth and well-combined.
Slowly incorporate the flour and baking soda into the wet mixture, mixing gently to avoid overworking the dough. Once everything is just combined, carefully fold in the chocolate chips to ensure they’re evenly distributed.
Using a tablespoon, scoop out dough balls onto ungreased baking sheets, leaving enough space between them to allow for spreading.
Bake in the preheated oven for 9-10 minutes, or until the edges turn a lovely golden brown. Don’t be alarmed if they look a little soft in the middle; this will keep your cookies delightfully chewy!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storing Suggestion
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but I doubt they’ll stick around that long!
Cooking Tips
If you want to switch things up, try adding a cup of chopped nuts or swapping half of the chocolate chips with white chocolate or butterscotch chips for a different flavor twist. Just ensure your ingredients are at room temperature for the best results.
Serving Suggestions
These cookies pair perfectly with a tall glass of cold milk or a warm cup of coffee. For an added touch, consider serving them with a scoop of vanilla ice cream on top for a delightful dessert!
Ingredient Substitutions
If you don’t have vanilla pudding mix on hand, you can substitute it with an equal amount of cornstarch and a bit of vanilla extract. Additionally, for a dairy-free version, you can use coconut oil in place of butter and almond milk for the eggs.
Seasonal Variations
During the holidays, consider adding a sprinkle of cinnamon or nutmeg for a festive twist. You can also incorporate seasonal add-ins like dried cranberries or chopped pumpkin for a seasonal flavor boost!
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend. For a dairy-free option, use plant-based butter and dairy-free chocolate chips.
FAQ
Can I freeze these cookies?
Yes! You can freeze the dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
How can I make these cookies chewier?
For chewier cookies, make sure not to overbake them. The cookies should still look slightly underbaked when you take them out of the oven. Additionally, chilling the dough before baking can also enhance the chewiness.
What’s the best way to store leftover cookies?
Store leftover cookies in an airtight container at room temperature. If you want to keep them extra soft, add a slice of bread to the container. The cookies will absorb moisture from the bread.
Can I use different types of chocolate chips?
Absolutely! Feel free to use dark chocolate, semi-sweet, or even white chocolate chips, depending on your preference. You could also mix different types of chips for a fun variation.
How long do these cookies stay fresh?
When stored properly in an airtight container, these cookies can stay fresh for up to a week. If you want to keep them longer, consider freezing them!
Can I double the recipe?
Yes, you can easily double this recipe if you want to make a larger batch. Just make sure to use a big enough mixing bowl, as the dough will increase in volume.
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup butter softened (salted)
- 3.4 oz instant vanilla pudding mix box
- 2 large eggs
- 1 teaspoon baking soda
- 2 ⅓ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 3/4 cup light brown sugar packed
- 1/4 cup white granulated sugar
- 11 oz milk chocolate chips bag
Instructions
- Preheat your oven to 375°F.
- In a large mixing bowl, combine softened butter, brown sugar, granulated sugar, pudding mix, eggs, and vanilla extract. Mix on medium speed until everything is creamy and well-blended.
- Gradually add the flour and baking soda to the wet ingredients. Mix slowly until just combined, being careful not to overmix. Gently fold in the chocolate chips.
- Using a tablespoon, scoop dough onto ungreased baking sheets, spacing each cookie apart.
- Bake for 9-10 minutes, just until the edges begin to turn golden. The cookies might look slightly underbaked, but don't worry—this keeps them soft and chewy!
- Once out of the oven, allow the cookies to cool directly on the baking sheet.
- Enjoy these warm delights with a glass of milk!
