Pudding Chip Cookies: 1 Easy Recipe
Okay, so you want to talk about cookies that are just… ridiculously soft and chewy? Like, melt-in-your-mouth amazing? You’ve *got* to try these Pudding Chip Cookies. Seriously, the secret weapon here is a little bit of instant vanilla pudding mix. It sounds wild, I know, but trust me on this one. It does something magical to the texture, giving them this incredible moisture that regular chocolate chip cookies just can’t touch. I remember the first time I tried these – they were a revelation! My grandma made them for a bake sale, and people were RAVING. They’re so simple to whip up, too, which is always a win in my book. Get ready for your new favorite cookie!
Why You’ll Love These Pudding Chip Cookies
Honestly, these cookies are a game-changer. Here’s why they’ll become your go-to:
- Super Soft & Chewy Texture: That pudding mix works wonders, giving them a melt-in-your-mouth quality.
- Crazy Easy to Make: Even if you’re new to baking, these come together in a flash. No fancy techniques needed!
- Irresistible Flavor: The classic chocolate chip taste gets a lovely subtle vanilla boost from the pudding.
- Perfect for Everything: Whether it’s a school bake sale, a family gathering, or just a Tuesday afternoon treat, these cookies are always a hit.
Gathering Your Pudding Chip Cookies Ingredients
Alright, let’s get our kitchen prepped for some cookie magic! Having all your ingredients measured out and ready to go makes the whole process so much smoother. For these amazing Pudding Chip Cookies, we’re sticking to pretty standard baking stuff, but with that one special ingredient that makes all the difference. Make sure your butter is nice and soft – not melted, but soft enough that you can easily indent it with your finger. And for the pudding mix, grab the little box of instant vanilla pudding, not the kind you have to cook on the stove. Trust me, it’s the key!
Dry Ingredients for Pudding Chip Cookies
First up, we’ve got our dry team. You’ll need 2 1/4 cups of all-purpose flour, which gives our cookies their structure. Then, we’ll add 1 teaspoon of baking soda to help them puff up just right, and 1 teaspoon of salt. Don’t skip the salt! It might seem weird in a sweet cookie, but it really balances out all the sweetness and makes the flavors pop. Just give these three a good whisk together in a medium bowl so they’re all evenly mixed before we add them to the wet stuff.
Wet Ingredients for Pudding Chip Cookies
Now for the fun part! We start by creaming together 1 cup (that’s two sticks!) of softened unsalted butter with 3/4 cup of granulated sugar and 3/4 cup of packed brown sugar. Creaming them means beating them together until they’re light and fluffy – this is what makes the cookies tender. Then, we’ll beat in 1 teaspoon of vanilla extract for that lovely aroma, and 2 large eggs, one at a time, to make sure everything emulsifies nicely. The superstar here is the 1/2 cup of instant vanilla pudding mix. Just stir it right in until it’s all combined. It’ll look a little different, but that’s exactly what we want!
The Star Add-ins: Chocolate Chips
And of course, no chocolate chip cookie is complete without… well, chocolate chips! We’re going to add 2 cups (about 12 ounces) of semi-sweet chocolate chips. I love semi-sweet because they’re not too sweet and have that classic chocolatey flavor. But hey, feel free to use milk chocolate chips if that’s your jam, or even dark chocolate for a richer taste. You can even toss in some chopped nuts like walnuts or pecans with the chips if you like a little crunch. Just fold them in gently at the end!
Step-by-Step Guide to Making Pudding Chip Cookies
Alright bakers, let’s get these amazing Pudding Chip Cookies into the oven! The whole process, from mixing to baking, takes about 25 minutes total, which is pretty speedy for cookies this good. First things first, let’s get that oven preheated to 375°F (190°C). While it’s heating up, grab your baking sheets and make sure they’re ungreased – the cookies have enough fat from the butter and will release just fine. Get everything measured out and ready to go, because once we start mixing, it moves pretty quickly!
Preparing the Cookie Dough for Pudding Chip Cookies
In a medium bowl, whisk together your flour, baking soda, and salt. This just makes sure everything is evenly distributed so you don’t get one big salty bite! Now, in a big bowl, this is where the magic starts. Cream together that softened butter, granulated sugar, and brown sugar. You want to beat this until it’s nice and fluffy – think light and airy, like a cloud! Then, beat in the vanilla extract and the eggs, but add the eggs one at a time, beating well after each one. This helps everything come together smoothly. Now, stir in that instant vanilla pudding mix. It might look a little thick or different, but that’s what we want! Finally, gradually add your dry ingredients to the wet ingredients. Mix until it’s *just* combined. Seriously, don’t overmix here! Overmixing can make cookies tough. Once it’s *just* mixed, gently fold in those yummy chocolate chips.
Shaping and Baking Your Pudding Chip Cookies
Now for the fun part: dropping the dough! Use a rounded tablespoon of dough for each cookie. You can just scoop it out or use a cookie scoop if you have one. Drop them onto your ungreased baking sheets, leaving about 2 inches between each one because they will spread a bit. Pop those baking sheets into your preheated oven. They’ll need about 9 to 11 minutes to bake. You’re looking for the edges to be lightly golden brown, but the centers should still look a little soft. That’s the secret to keeping them chewy!
Cooling Your Perfect Pudding Chip Cookies
Once they’re out of the oven, don’t rush to move them! Let the cookies cool on the baking sheets for about 2 to 5 minutes. This little bit of time on the hot sheet helps them set up properly and prevents them from falling apart. After they’ve had a moment to chill on the sheet, carefully transfer them to wire racks to cool completely. This allows air to circulate around them, so they don’t get soggy bottoms. And voilà! You’ve got perfect, soft, chewy Pudding Chip Cookies!
Tips for Achieving the Best Pudding Chip Cookies
Want to make sure your Pudding Chip Cookies are absolutely perfect every single time? It’s all about a few key little things. Follow these tips, and you’ll be biting into pure cookie bliss!
Ingredient Temperature Matters for Pudding Chip Cookies
This is a big one! Make sure your butter is truly softened, not melted. If it’s too warm, your cookies will spread too much and get flat. And use room temperature eggs! They mix into the butter and sugar mixture so much better, creating a smoother, more emulsified dough. It really makes a difference in the final texture of your Pudding Chip Cookies.
Don’t Overbake Your Pudding Chip Cookies
Seriously, this is probably the most important tip for that signature soft and chewy texture. You want to pull these cookies out when the edges are just starting to turn golden brown, but the centers still look a little underbaked. They’ll continue to cook on the hot baking sheet for a few minutes after you take them out of the oven. Resist the urge to bake them until they look completely firm; that’s how you end up with dry, cakey cookies instead of the delightfully soft ones we’re going for with these Pudding Chip Cookies!
Variations for Your Pudding Chip Cookies
While these cookies are fantastic just as they are, you can always play around a little! If you love a bit of crunch, toss in about a cup of chopped nuts like walnuts or pecans right along with the chocolate chips. Different chocolate chips are fun too – try white chocolate chips or even peanut butter chips for a twist. And for a little something extra special, try sprinkling a pinch of flaky sea salt on top of the cookies right after they come out of the oven. It really makes the chocolate flavor sing!
Frequently Asked Questions about Pudding Chip Cookies
Got questions about these amazing Pudding Chip Cookies? I’ve got answers! It’s pretty common to run into a few little hiccups when baking, but don’t worry, we can sort them out. These cookies are usually super forgiving, but knowing a few things can make all the difference.
Why are my Pudding Chip Cookies flat?
Oh, the dreaded flat cookies! This usually happens for a couple of reasons. If you over-creamed your butter and sugar, you might have incorporated too much air, causing them to spread out too much. Also, make sure your oven temperature is accurate – if it’s too low, they might not set properly before spreading. Sometimes, using too much sugar can also contribute to flatness. Just a gentle reminder to chill your dough if it seems really soft before baking!
Can I freeze Pudding Chip Cookie dough?
Absolutely! Freezing the dough is a fantastic idea if you want fresh cookies anytime. Just scoop your dough balls as usual, place them on a baking sheet lined with parchment paper, and freeze until they’re solid. Once frozen, you can transfer them to a freezer bag or container. When you’re ready to bake, just pop the frozen dough balls straight onto a baking sheet and add a minute or two to the baking time. Easy peasy!
How long do Pudding Chip Cookies stay soft?
These Pudding Chip Cookies are famous for staying soft and chewy for quite a while, which is one of the best things about them! Store them in an airtight container at room temperature. They should stay wonderfully soft for about 3 to 5 days. If you stack them, maybe put a piece of parchment paper between layers to prevent sticking, though they’re usually pretty stable!
Storing and Reheating Your Delicious Pudding Chip Cookies
Got leftover Pudding Chip Cookies? Lucky you! To keep them tasting just-baked and wonderfully soft, store them in an airtight container at room temperature. I usually pop them in a cookie tin or a good quality zip-top bag. They’re pretty great at staying soft for a good few days. If you want to bring a still-soft cookie back to life, just pop one or two in the microwave for about 5-10 seconds. It warms them up just enough to make them extra gooey and delicious again!
Nutritional Information for Pudding Chip Cookies
Just so you know, the nutritional info for these Pudding Chip Cookies is an estimate per cookie, assuming you get about 3 dozen out of the batch. Things like the exact brand of chocolate chips or butter you use can make a little difference, but this gives you a good idea! On average, one cookie has about 180 calories, 15g of sugar, and 10g of fat. They’re a tasty treat, and knowing the basics helps!
Print
Pudding Chip Cookies: 1 Easy Recipe
- Total Time: 25 minutes
- Yield: 3 dozen cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate chip cookies with a hint of pudding for extra moisture and a soft texture.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup instant vanilla pudding mix
- 2 cups (12 ounces) semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in vanilla extract and eggs one at a time.
- Stir in the instant vanilla pudding mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes, or until golden brown around the edges and still slightly soft in the center.
- Let cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For chewier cookies, use more brown sugar than granulated sugar.
- Add nuts along with the chocolate chips for extra flavor and crunch.
- Dough can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, pudding cookies, soft cookies, easy cookies, homemade cookies
