When it comes to serving these pudding cookies, they pretty much steal the show all on their own. If you’re enjoying them as a sweet midday snack, why not pair them with a cup of your favorite coffee or a tall glass of cold milk? They’re also a splendid dessert following a casual dinner – think spaghetti and meatballs or a classic grilled cheese. If you’re feeling extra indulgent, try sandwiching a scoop of vanilla ice cream between two cookies for an impromptu ice cream sandwich that will surely put a smile on anyone’s face.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 (3.4 ounce) package instant vanilla pudding mix
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups semisweet chocolate chips
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 (3.4 ounce) package instant vanilla pudding mix
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups semisweet chocolate chips
Directions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the instant vanilla pudding mix until well blended, then add the eggs and vanilla extract, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the chocolate chips until they’re evenly distributed throughout the dough.
7. Drop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Variations & Tips:
– For a fun twist, try using different flavors of instant pudding mix like butterscotch or chocolate to explore new dimensions of flavor.
– If you’re a fan of nuts, throw in a half cup of chopped walnuts or pecans for added crunch.
– To keep your cookies moist and chewy, be sure not to overbake them; they should still look a bit soft in the middle when you pull them out of the oven.
– For those with dietary restrictions, you can try using gluten-free flour and sugar substitutes, though results may vary.
– Store any leftovers in an airtight container to keep them fresh – though I doubt they’ll last long!
– If you’re a fan of nuts, throw in a half cup of chopped walnuts or pecans for added crunch.
– To keep your cookies moist and chewy, be sure not to overbake them; they should still look a bit soft in the middle when you pull them out of the oven.
– For those with dietary restrictions, you can try using gluten-free flour and sugar substitutes, though results may vary.
– Store any leftovers in an airtight container to keep them fresh – though I doubt they’ll last long!
Next time the cookie craving hits, give these Chocolate Chip Pudding Cookies a whirl, and I promise you’ll have a new go-to recipe that’s as easy to whip up as it is satisfying. Happy baking, friends!