Indulge in the perfect melt-in-your-mouth experience with these Chocolate Chip Pudding Cookies. These cookies are a delightful twist on the classic chocolate chip cookie, thanks to the addition of instant vanilla pudding mix. This secret ingredient ensures every bite is incredibly soft and chewy, making them an irresistible treat for any occasion.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Directions:
Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Prepare Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside for later use.
Cream Butter and Sugars: In a large bowl, beat 3/4 cup softened unsalted butter, 3/4 cup packed brown sugar, and 1/4 cup granulated sugar together until the mixture is light and fluffy. This step is crucial for achieving the perfect cookie texture.
Incorporate Pudding Mix: Add 1 (3.4 oz) package of instant vanilla pudding mix to the butter-sugar mixture and beat until well combined. The pudding mix adds moisture and a soft texture to the cookies.
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract to enhance the flavor.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies tender.
Fold in Chocolate Chips: Gently fold in 2 cups of semi-sweet chocolate chips. These chips will melt slightly during baking, creating pockets of gooey chocolate in every bite.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft and slightly underbaked for the best texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Optimal Enjoyment: These cookies are best enjoyed slightly warm when the chocolate chips are still gooey. You can microwave them for a few seconds to recreate that fresh-out-of-the-oven feeling.
Pairing: Serve these cookies with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream for a decadent treat.
Presentation: For a fun touch, arrange the cookies on a decorative platter or in a clear jar for a homemade gift. You can also drizzle melted chocolate over the tops for added flair.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week. This helps retain their soft, chewy texture.
Freezing: For longer storage, freeze cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave.
Preventing Hardening: To keep cookies from hardening, place a slice of bread in the container with the cookies. The bread will help maintain moisture and keep the cookies soft.
Reheating: If cookies become too soft after storage, reheat them in the oven at 350°F (175°C) for about 5 minutes to restore their original texture.
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FAQs:
Can I use a different flavor of pudding mix?
Yes, you can experiment with different flavors of pudding mix to create variations of these cookies. For instance, using chocolate or butterscotch pudding mix can add unique flavors to your cookies. Just be sure to use the same quantity as the vanilla pudding mix called for in the recipe.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is designed for baking and contains xanthan gum or guar gum to provide the right texture. Additionally, verify that the chocolate chips and pudding mix are gluten-free.
What can I do if my cookie dough is too sticky?
If your cookie dough is too sticky, you can chill it in the refrigerator for 30 minutes to an hour. Chilling the dough makes it easier to scoop and helps prevent the cookies from spreading too much during baking. If the dough is still sticky, you can gradually add a little more flour until it reaches the desired consistency.
Can I make the dough ahead of time and bake later?
Yes, you can make the cookie dough ahead of time and refrigerate it for up to 3 days. For longer storage, you can freeze the dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a resealable plastic bag or airtight container. Bake from frozen, adding a few extra minutes to the baking time.
Conclusion:
These Chocolate Chip Pudding Cookies are a delightful twist on a classic favorite, thanks to the addition of vanilla pudding mix that ensures each cookie is incredibly soft and chewy. Perfect for baking with family or as a sweet treat to share with friends, these cookies will become a staple in your dessert rotation. Enjoy every bite of this delicious, melt-in-your-mouth treat!
📖 Recipe:
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Chocolate Chip Pudding Cookies
- Total Time: 27 minutes
- Yield: Approximately 36 cookies
- Diet: Vegetarian
Description
Delight in the ultimate chocolate chip cookie experience with these Chocolate Chip Pudding Cookies. Featuring a blend of all-purpose flour and instant vanilla pudding mix, these cookies offer a soft and chewy texture that’s irresistibly moist. Loaded with semi-sweet chocolate chips, each bite delivers a perfect melt-in-your-mouth sensation. Ideal for any occasion, these cookies are sure to be a family favorite.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add instant vanilla pudding mix and beat until combined.
- Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden. Centers will remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a softer texture, do not overbake. The centers should look slightly underbaked.
You can substitute the vanilla pudding mix with other flavors like chocolate or butterscotch for different variations.
To keep cookies fresh, store them in an airtight container. For longer storage, freeze the dough or baked cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 36 cookies
- Calories: 190 kcal
