Chocolate Chip Cookies with Pudding
Chocolate chip cookies with pudding are a fun dessert to make. Once you get a hold of one, they are hard to put down. The cookies, made with instant pudding, are a family favorite.
Prep Time: 20 minutes, Cook Time: 13 minutes
Yield: 36 cookies, Preparation Level: Beginner +
What I Love About This Recipe
- This is a very easy and straightforward recipe.
- Adding instant vanilla pudding gives the cookie a rich flavor.
- The pudding makes the cookies soft and chewy because of the cornstarch in the pudding.
- Instant pudding will add a subtle flavor boost to the cookies.
Ingredients
For this recipe, you will be digging into your pantry items.
- 1 cup butter (softened)
- 3/4 cup sugar
- 3/4 cup brown sugar (packed)
- 2 eggs
- 1 teaspoon vanilla
- 3.4 ounces instant vanilla pudding and pie filling
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
The recipe and printable instructions with measurements are listed below.
Step-By-Step Instructions
- Add the softened butter and sugar to a large mixing bowl.
- Next, add the brown sugar and cream together.
- Add the eggs and vanilla to the mix.
- Add the vanilla pudding powder. The pudding adds a creamy, rich flavor to the dough. It’s not overpowering but delicate enough that you can gently taste the light vanilla flavor. You will notice that the dough thickens pretty quickly after you add the pudding. It will be thick dough, but it will be nice and chewy.
5. Next, add the flour to the mixture.
6. Add the baking soda and salt and mix.
7. Add the chocolate chips and fold them into the mixture. At this point, the batter will be pretty thick. I personally like it when they thicken up like this; they are easy to scoop onto the cookie sheet.
8. Scoop the cookies onto the baking sheet, about two inches apart, and bake for approximately 13-15 minutes. The instant pudding keeps the cookies from spreading too much.
Substitutions and Variations
- You can easily switch out the pudding flavors in this recipe. Try them with butterscotch, vanilla, or lemon-flavored pudding.
- Switch out the chips for butterscotch chips, white chocolate chips, or dark chocolate chips.
- Add a pinch of cinnamon to spice things up a little.
Make Ahead Tips
- Make the chocolate chip pudding cookies a day in advance and refrigerate the dough until you are ready to use it.
- Roll the cookie dough into balls and freeze until you are ready to bake them. Let them sit at room temperature for about 30 minutes before baking, or they will not spread out much.
Leftovers and Storage
The cookies can be kept in an airtight container for up to a week.
More Delicious Recipes
- Hot banana pudding is a delicious and easy homemade dessert. You can eat it hot or refrigerate it.
- Southern bread pudding
- Slow cooker chocolate cake
- Homemade hot fudge pudding
Chocolate Chip Cookies with Pudding
Ingredients
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3.4 ounce package instant vanilla pudding and pie filling
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add the softened butter and white and brown sugars to a bowl and cream.
- Next, add the eggs and vanilla and mix together.
- Add the instant pudding and mix together.
- Then, add the flour, baking soda, and salt and mix.
- Add the chocolate chips and fold into the batter.
- Scoop onto a greased cookie sheet and bake for approximately 13-15 minutes.
Nutrition
Find more delicious recipes at Julia’s Simply Southern
