best chocolate chip cookie recipe using vanilla pudding

Oven temperatures vary, so therefore will cooking times. This recipe makes it easy to bake soft and moist cookies, but hey, things happen! Overbaking is the most likely culprit of dry cookies.

To get that lovely crinkle texture (which gives these cookies that crunchy-on-the-outside, chewy-on-the-inside texture), give the baking sheet a light slam on the counter to gently deflate them immediately after removing them from the oven. How Do You Get The “Crinkle” Look On Top Of The Cookies? This recipe calls for instant pudding mix. Do not use cook & serve or already-made pudding, as only the instant powdered pudding mix will create the right texture for these cookies. Try switching up the flavor of these cookies by using different mix-ins - milk chocolate chips, butterscotch chips, peanut butter chips, white chocolate chips…so many fun possibilities!įrequently Asked Questions Can You Use Any Kind Of Pudding Mix?.If you need to use salted butter, skip the added salt in the recipe.While the pudding mix is essential to the texture, the flavor of the mix doesn’t overtake the other flavors in the dough, so you have a little flexibility here to use what is in your pantry. I used instant vanilla pudding mix, but you can use instant chocolate pudding mix or even cheesecake flavored.When cookies are done baking, remove from oven and transfer to a wire rack to finish cooling.Store your cooled baked cookies at room temperature in an airtight container for up to 5 days. Bake for 8-10 minutes, or until lightly browned on top. Roll into balls, then place the cookie dough balls onto your prepped baking sheets roughly two inches apart. Use a medium cookie scoop to portion out balls of cookie dough that are about 1 1/2 Tablespoons each.Stir or fold in chocolate chips with a wooden spoon or spatula.Mix the dry ingredients into the batter, until combined. Add the vanilla extract and eggs, and beat until smooth. Add the pudding mix and cocoa powder and beat again until fully incorporated. Add the flour, salt, and baking soda.You can use an electric hand mixer or a stand mixer with paddle attachment. In a large mixing bowl, cream together the butter and sugar.To Prep: Preheat oven to 350 degrees F and line two baking sheets with parchment paper, aluminum foil, or silicone mat. Stand mixer or electric mixer with large mixing bowl.Parchment Paper or Non-stick silicone baking mat.1 packet powdered instant pudding mix, vanilla or chocolate.I think I’ve found my new go-to chocolate cookie recipe! And I think I’m going to try out some new pudding cookie recipes…stay tuned!Īffiliate links provided for your convenience in re-creating this recipe read disclosure policy here. Moist and decadent, these Pudding Mix Cookies are so delicious you’ll want to make them every day! The best part about this recipe is that even though they are made from scratch, these cookies are really easy to make! Just mix, roll into balls, and bake! With big chunks of chocolate mixed into the batter, you’ve got a chocolate-lover’s dream come true! They’re dense and decadent, not like a cake-style cookie recipe. Texture-wise, these chocolate chip pudding cookies are similar to a fudge brownie. Yep, you read that right! Adding instant pudding mix to your cookie batter creates a chewy, sweet, soft, and flavorful cookie every single time. What is the secret ingredient to perfectly chewy and moist cookies? These chocolate pudding mix cookies use instant pudding mix as part of the batter, so the cookies come out super moist and delicious every single time!

Best chocolate chip cookie recipe using vanilla pudding