Chocolate Chip Pudding Cookies
If you’ve never had Chocolate Chip Pudding Cookies then you need to stop what you are doing and go make this recipe. Pudding cookies are soft and chewy, gooey, and full of flavour – and they stay soft for days. Really, they’re the best cookie you’ll ever eat.
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 10 minutes
Total Time: 1 hour and 30 minutes
Yield: 2 dozen
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 3.4 ounce box instant vanilla pudding mix or any flavour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups all purpose flour
- 1½ cups chocolate chips or any candy/chips
Method
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer).
- Mix in egg and vanilla until smooth.
- Add pudding mix, baking soda, and salt. Mix until combined.
- Mix in flour, then stir chocolate chips or other mix-ins.
- Scoop two tablespoon sized balls of cookie dough onto a cookie sheet covered with parchment or a baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least one hour.
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper or silpat baking mats.
- Place chilled cookie dough balls 2” apart on cookie sheet.
- Bake 9 to 11 minutes or until the edges just start to turn brown.
- Cool five minutes on cookie sheet before transferring to a rack to cool completely.
- Store in an airtight container for up to four days or freeze for up to one month.
From crazyforcrust.com
