The Best Soft Chocolate Chip Pudding Cookies
Soft, flavorful and the perfect balance of cookie to chocolate. These are my favorite chocolate chip cookies of all time! They keep for a long time just kept in a container on the counter.
Ingredients
- 1 cup salted butter softened
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 3.4 oz. instant vanilla pudding mix not prepared
- 2 large eggs
- 1 tsp vanilla extract
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 ⅓ cups chocolate chips 12 oz bag, either semi-sweet or milk
Instructions
- Preheat oven to 375 degrees F.
For cookie dough:
- In a large bowl, mix together the butter, both sugars, pudding mix, eggs and vanilla. Beat with a hand mixer, on medium speed until creamy and combined.
- Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
For baking:
- Drop batter by Tablespoons on parchment lined cookie sheets. Bake for only 8-10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)
- Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. I store these in a Ziploc at room temperature for however long they last (they are just as delicious on day 4 as day 1).
Notes
Recipe from Life In the Lofthouse.
Nutrition
Calories: 110kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 95mgPotassium: 14mgFiber: 0.1gSugar: 10gVitamin A: 173IUCalcium: 7mgIron: 0.2mg
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