These Double Chocolate Pudding Cookies are a classic cookie recipe with a little something extra! They're a soft, fluffy, chewy, and deliciously rich chocolate cookie that's loaded with semisweet chocolate chips and enhanced with the addition of instant pudding. These cookies are simple to make and taste like they came straight from the best bakery in town!
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.