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Chocolate Chip Cookies with Pudding Mix

Three perfectly baked Chocolate Chip Cookies with Pudding Mix stacked slightly on a white plate.
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Make soft and chewy chocolate chip cookies using instant pudding mix for added moisture and flavor.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
  3. Beat in the egg and vanilla extract until combined.
  4. Add the dry instant pudding mix and mix well.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Stir in the chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers are still soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use instant pudding mix, not cook-and-serve, for the best texture. Vanilla pudding mix works well to enhance the standard cookie flavor.
  • Chilling the dough for 30 minutes before baking helps the cookies spread less and become thicker.
  • For extra chewiness, slightly underbake the cookies; they will set up as they cool.

Nutrition

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