pudding chocolate chip cookies
While I am well aware that the blog world is saturated with chocolate chip cookie recipes, I just couldn’t help but post this recipe. I first had these cookies when my mom sent me a batch in a care package last year, and I haven’t been able to get my mind off of them since. It just seemed that every time I would go to make cookies and remember this recipe, I would never have a package of pudding on hand.
I had the chance to make these when I went home a couple of weekends ago and my mom had about 15 pudding packets in her cupboard. After we had a good laugh about her insane amount of instant pudding, I immediately got to baking the cookies. Now that I’ve had the chance to make them and try them again, I don’t think I will ever let my cupboard go without having a packet of emergency instant pudding mix. These cookies are soft, thick, stay moist for days, and are sure to make any tummy a happy tummy. To make these cookies even more fun, any variety of pudding mix can be used with any combination of add-ins. Pistachio pudding with white chocolate chips, maybe? Banana pudding with butterscotch chips? Chocolate pudding and mint chips? The possibilities are endless.
Chocolate Chip Pudding Cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
2 1/4 cups all purpose flour
1 packet instant vanilla pudding
1 tsp baking soda
1 tsp salt
1 cup mini chocolate chips
Preheat oven to 375 degrees F.
In medium bowl, combine flour, pudding mix, baking soda, and salt. Whisk together to combine.
In large bowl with electric mixer, cream together the butter and sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, and then the vanilla.
Gradually add in flour mixture, beating until combined. Finally, stir in chocolate chips with wooden spoon.
Drop by the tablespoon onto an ungreased baking sheet.
Bake at 8 to 10 minutes.