We were heading over to my in-laws for a BBQ, and I decided to bake these cookies for shits and giggles. I was really just curious how adding the pudding would make the cookies, like if it was a shortcut to soft, chewy cookies. While the cookies were soft, I felt like they lacked flavor. I give these a “meh” rating, but they’re just fine as an everyday, snacking chocolate-chip cookie to satisfy a sweet-tooth.
CHOCOLATE CHIP PUDDING COOKIES
Based on this recipe.
2 1/4 cups (288 g) all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup salted butter, room temperature
3/4 cup (150 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 (3.4 oz.) package instant vanilla pudding mix, dry
2 eggs, room temperature
1 1/2 tsp. vanilla extract
2 cups chocolate chips
- Heat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat.
- In a medium bowl, whisk flour, baking soda, and baking powder.
- In the bowl of a stand mixer, cream butter and sugars.
- Add pudding mix and vanilla.
- Beat in eggs one at a time.
- With mixer on low speed, slowly add dry ingredients to wet ingredients until just combined.
- Fold in the chocolate chips.
- Scoop 1 1/2 tablespoons of cookie dough onto baking sheet. Bake 8-10 minutes (mine took ~11-12 minutes, center will look underdone). Let cool on baking sheet for 2-5 minutes, then remove to wire rack to cool completely.
NOTE: This recipe makes 24-36 cookies depending on size.