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Chocolate Chip Cookies with Vanilla Pudding
Chocolate Chip Cookies with Vanilla Pudding
If you’re a fan of chocolate chip cookies, you should try this fun variation! Adding vanilla pudding mix. Yes, you read that right! Adding instant pudding mix to your cookie dough creates an ultra-soft, chewy texture that is simply irresistible. These Chocolate Chip Cookies with Vanilla Pudding will become your go-to recipe for a deliciously chewy treat every time.
These cookies are soft, chewy, and packed with chocolate chips! The vanilla pudding mix gives these cookies a delicious flavor while making the cookie so chewy! This recipe is an easy chocolate chip cookie recipe that turns out great every time.
Recipe Notes
- Salted or unsalted butter? Totally up to you. I think most cookie recipes need a little bit of salt to cut the sweetness, so I tend to prefer salted butter. If you only have unsalted butter, that will certainly work, but you may want to add 1/2 tsp of salt to your cookie dough
- I like to use two different sizes of chocolate chips to give them extra texture. You could also try two different types of chocolate chips: mix it up between smi-sweet, milk, and dark chocolate.
- These cookies stay soft for days! They can be stored at room temperature up to a week, if they last that long!
Variations of Chocolate Chip Cookies:
If you love chocolate chip cookies, you should check out these other variations as well:
- Bakery Style Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Classic Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Single Serve Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla butter bakery emulsion (can also use vanilla extract)
- 2 eggs
- 1 tsp baking soda
- (1) 3.4 ounce box of vanilla pudding mix
- 2 1/4 cups flour
- 3/4 cup semi-sweet chocolate chips, plus a few extra for topping cookies
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy
- Add in baking emulsion and eggs. If you do not have the LorAnn butter vanilla baking emulsion (which is the BEST), you can substitute classic vanilla extract. Mix until all combined
- Add in your dry pudding mix. Add in baking soda and flour. Mix until just combined.
- Fold in your chocolate chips until combined.
- Scoop cookies using a #40 cookie scoop. Top cookies with a few extra chocolate chips.
- Bake cookies for 8 minutes. Cookies should begin to turn golden brown around the edges, bit should still be a little glossy in the center. This bake time is for a soft, chewy cookie. If you prefer your cookies a little more done, add 1-2 minutes to bake time.
- Allow cookies to cool on parchment paper for an additional 10 minutes. Cookies will be soft and chewy, but will set more as they continue to cool.
Chocolate Chip Cookies with Vanilla Pudding
Course: DessertDifficulty: Easy24
servings10
minutes8
minutesIngredients
1 cup salted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla butter bakery emulsion (can also use vanilla extract)
2 eggs
1 tsp baking soda
(1) 3.4 ounce box of vanilla pudding mix
2 1/4 cups flour
3/4 cup semi-sweet chocolate chips, plus a few extra for topping cookies
3/4 cup mini chocolate chips
Directions
- Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy
- Add in baking emulsion and eggs. If you do not have the LorAnn butter vanilla baking emulsion (which is the BEST), you can substitute classic vanilla extract. Mix until all combined
- Add in your dry pudding mix. Add in baking soda and flour. Mix until just combined.
- Fold in your chocolate chips until combined.
- Scoop cookies using a #40 cookie scoop. Top cookies with a few extra chocolate chips.
- Bake cookies for 8 minutes. Cookies should begin to turn golden brown around the edges, bit should still be a little glossy in the center. This bake time is for a soft, chewy cookie. If you prefer your cookies a little more done, add 1-2 minutes to bake time.
- Allow cookies to cool on parchment paper for an additional 10 minutes. Cookies will be soft and chewy, but will set more as they continue to cool.
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