Super Soft Chocolate Chip Pudding Cookies
For an easy, year-round treat give these Super Soft Chocolate Chip Cookies a try! They're super soft and chewy on the inside, with just a hint of crispiness on the outside. Absolute perfection!
Servings: 40 cookies
Equipment
- Hand Mixer or Stand Mixer
Ingredients
- 2 1/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 3.4 oz Vanilla Flavored Instant Pudding just the powder, don't make the pudding
- 1 cup Unsalted Butter room temperature
- 1/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar lightly packed
- 2 Large Eggs room temperature
- 1 tsp Vanilla Extract
- 12 oz Semi-Sweet Chocolate Chips
- Sea Salt Flakes optional, for sprinkling over cookies
Instructions
- Adjust the oven rack to the middle rack (or the one just above it) and preheat the oven to 375ºF. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and vanilla instant pudding. Set aside.2 1/4 cup All-Purpose Flour, 1 tsp Baking Soda, 3.4 oz Vanilla Flavored Instant Pudding
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until fully incorporated.1 cup Unsalted Butter, 1/4 cup Granulated Sugar, 3/4 cup Light Brown Sugar
- Add in the eggs and vanilla extract until completely blended. Scrape down the sides of the bowl as needed.2 Large Eggs, 1 tsp Vanilla Extract
- Reduce the mixer speed to low, then gradually add in your whisked dry mixture until well blended. Stir in the chocolate chips with a spatula.12 oz Semi-Sweet Chocolate Chips
- Using a spoon or cookie scoop, drop the cookie dough onto the parchment-lined cookie sheets, spacing them approximately 1 1/2 inches apart. For reference, I used a 1 1/2 tablespoon-size cookie scoop. If you're planning to freeze the cookies, you can place them close together on the parchment- or wax-paper-lined baking sheet. When done, place the scooped cookies into the freezer and freeze until solid. Then place into a freezer bag until ready to bake! No need to thaw them, but you may need to add 1 minute to the baking time.
- Sprinkle a little sea salt flakes over each cookie (optional), then bake for 8-10 minutes at 375ºF, until lightly browned around the bottom edges. For reference, mine were done at 9 minutes. They will be a little puffy when they come out of the oven, but they will go down once they cool.Sea Salt Flakes
- Remove from the oven, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Keep them stored in an airtight container for up to a week. To keep the cookies soft, add a slice of bread to the container.
Notes
Make sure your pudding mix says, "Instant Pudding and Pie Filling" and not "Cook and Serve Pudding and Pie Filling."
Cookie dough can be made ahead of time. Simply scoop the cookie dough onto a parchment- or wax-paper-lined baking sheet, spacing them close together. Freeze until the cookie dough balls are solid, then place them in a freezer-safe bag or container. When ready to bake, no thawing is needed. Simply place the cookies on a parchment paper-lined baking sheet and bake as instructed, and if needed, add an additional minute of baking time.
Recipe adapted from the 2001 A Taste of Bedminster Elementary School cookbook.
This recipe was originally published in 2018. The recipe has been updated slightly, along with the images and recipe content.
Nutrition
Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Calcium: 12mg | Iron: 1mg