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These chocolate chip pudding cookies deliver the kind of thick chewy center and soft texture every cookie lover dreams about The secret ingredient is a box of instant vanilla pudding mix which transforms a classic treat into something utterly irresistible This is one of those recipes I keep bookmarked for bake sales and family game nights because it never lets me down
The first time I tried adding pudding mix to my cookies I could not believe how much softer they stayed My sister now requests a batch every time she visits with her kids
Ingredients
- Allpurpose flour: Brings the structure to the cookies use the freshest flour for best results
- Baking soda: Essential for rise check yours is not past its best date
- Butter: Softened at room temperature gives rich flavor and tender texture
- Light brown sugar: Adds a deep caramel note choose a soft pack for best freshness
- White sugar: Brings balance to the sweetness
- Instant vanilla pudding mix: The secret to moist and soft cookies choose a goodquality brand for full flavor
- Eggs: Room temperature eggs help everything bind evenly
- Vanilla extract: Rounds out the flavor those small bottles with visible seeds add a premium touch
- Semisweet chocolate chips: Use a favorite brand for the best melty pools of chocolate in every bite
- Maldon salt for topping: This is optional but adds a lovely hint of saltiness and crunch choose a flaked finishing salt for best texture
Instructions
- Make the flour mixture:
- Whisk flour and baking soda together in a medium bowl set aside This blend ensures the cookies rise evenly and have the right texture
- Cream butter and sugars:
- In a large bowl mix softened butter with brown and white sugars until well blended Creaming should take about three to four minutes and the mix will look pale and fluffy This forms the base for a great cookie texture
- Add pudding and beat:
- Sprinkle in the dry pudding mix and continue beating until the batter is light and airy This is when the signature pillowy texture develops
- Mix in eggs and vanilla:
- Crack the eggs in one at a time mixing well after each Add the vanilla which will round out the buttery sweet notes Stir until you have a smooth homogenous mixture
- Incorporate dry ingredients:
- Gradually add the flour mixture stirring between additions so everything is fully integrated Stop mixing as soon as you see no streaks of flour to keep the cookies tender
- Fold in chocolate chips:
- Gently stir the chocolate chips through the dough You want them evenly scattered so each bite is chocolatey
- Shape and bake:
- Scoop about two tablespoons of dough for each cookie and roll them into balls Place them onto a baking tray lined with parchment paper with room to spread Bake at three hundred fifty degrees Fahrenheit for eleven to twelve minutes Cookies should look puffy and pale with just the slightest hint of doneness at the edges
- Salt and cool:
- Remove from the oven and right away sprinkle with a whisper of Maldon salt if you like Let the cookies cool five minutes on the sheet then transfer to a rack to finish cooling The cookies will set up to the perfect chewysoft texture as they cool
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My favorite part is always sneaking a cookie while still warm The pudding always keeps these cookies wonderfully squidgy even days later My family has voted these better than storebought hands down
Storage Tips
These cookies hold up beautifully at room temperature for four to five days Store in an airtight tin or zip bag with a piece of bread tucked in to maintain softness For longer storage freeze the dough balls in a single layer then move to a freezer bag they bake up straight from the freezer with just an extra minute or two
Ingredient Substitutions
You can swap the instant vanilla pudding for french vanilla or even white chocolate pudding for a twist Stick to real butter for the richest result but if needed use a fullfat plant butter Eggs can be replaced with flax eggs for an eggfree version Semi sweet chips are a classic but try half dark or milk chips for a mixed chocolate surprise
Serving Suggestions
Fill a cookie jar and watch them vanish by the handful Serve warm with a scoop of vanilla ice cream or sandwich two with buttercream for the ultimate dessert at a kids birthday party These also make wonderful gifts in clear bags with a ribbon and a handwritten tag
A Cookie Worth Sharing
Chocolate chip pudding cookies are a retro treat that deserves a comeback The original recipe surfaced in the nineteen seventies when instant pudding mixes were all the rage and home bakers wanted softthick cookies I love pulling these out for nostalgic family events or anytime I want to make people feel especially welcome
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Theres no substitute for good butter The better the butter the better the cookie
Frequently Asked Questions
- → What does pudding mix add to the cookies?
Pudding mix adds moisture and softness, helping create a tender, chewy texture.
- → How do I prevent the cookies from overbaking?
Bake until puffy and barely set. Remove them before edges brown; cooling on the sheet completes the bake.
- → Can I use different types of chocolate chips?
Yes, try dark, milk, or white chocolate chips, or mix in your favorites for variety.
- → Why finish with Maldon salt?
A sprinkle of flaky salt balances the sweetness and highlights the chocolate flavors in each bite.
- → Can I chill the dough before baking?
Absolutely. Chilling helps develop deeper flavor and can improve cookie texture and shape.