Step up your cookie game with these soft, chewy, and fluffy Chocolate Chip Pudding Cookies that melt in your mouth and are downright crave-worthy!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 36cookies
Calories: 158kcal
Ingredients
1cupbuttersoftened
¾cuppacked brown sugarlight or dark
¼cupwhite sugar
2large eggs
1teaspoonvanilla extract
2 ¼cupsall-purpose flour
1package instant vanilla pudding mix(5.1 ounce)
1teaspoonbaking soda
1teaspoonsalt
2cupssemisweet chocolate chips
Instructions
Preheat oven to 375˚F.
In a large bowl, cream together the butter and sugars. Add eggs one at a time, mixing in between. Then stir in vanilla extract.
Combine the flour, pudding mix, baking soda and salt. Mix into the wet ingredients a little at time until completely incorporated.
Fold in the chocolate chips. Then use a medium cookie scoop (about 2 tablespoons) to place onto a cookie sheet.
Bake for 9-11 minutes or until edges are golden brown and center is just set.
Notes
Substitutions:
Brown sugar – You can use light or dark brown sugar. Dark gives you a little more chew and deeper flavor from the extra molasses in it, but they are both great for this cookie recipe.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
at room temperature for up to 3-4 days
in the refrigerator for 5 days
in the freezer up to a month.
How to Freeze: This recipe freezes well. These cookies can be frozen before or after cooking. See “how to freeze” section in original post for full instructions.