Soft & Chewy Pudding Chocolate Chip Cookies: The Best Recipe!
Have you ever taken a bite of a cookie so soft, so irresistibly chewy, that you had to stop and savor every second? That’s exactly what you get with Pudding Chocolate Chip Cookies, a recipe that turns a simple batch of cookies into bakery-style perfection.
Servings: 24
Calories: 195kcal
Ingredients
- 2 ¼ cups 280g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- ¾ cup 150g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 3.4oz / 96g box instant vanilla pudding mix
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups 340g semisweet chocolate chips
Instructions
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs individually, ensuring each is fully mixed in before adding the next, then stir in the vanilla extract. Mix in the instant vanilla pudding until fully combined, this keeps the cookies soft and chewy.
- In a separate bowl, combine the flour, baking soda, and salt, whisking them together thoroughly.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined, don’t overmix!
- Fold in the semisweet chocolate chips, making sure they’re evenly distributed.
- For extra chocolatey cookies, top each ball of dough with a few more chips before baking.
- Scoop dough onto a parchment-lined baking sheet, spacing them out.
- Preheat the oven to 350°F (175°C) and bake for 10 minutes, just until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool entirely.
- Enjoy your soft, chewy Pudding Chocolate Chip Cookies!
Notes
- Don’t overbake, take them out when the edges are golden but the center is still soft.
- Make sure your butter is softened, not too melted, to avoid spreading.