Chocolate Chip With Vanilla Pudding

So, you’re looking to whip up something ridiculously delicious without having to sell a kidney for ingredients or spend your entire Saturday slaving away? My friend, you’ve come to the right place. We’re about to dive into the magical world of Chocolate Chip Cookies with a secret weapon: vanilla pudding. Get ready for cookies so soft and chewy, they’ll make you question every other cookie you’ve ever met.

Why This Recipe is Awesome

Let’s be real, life’s too short for mediocre cookies. This recipe? It’s a game-changer. We’re talking melt-in-your-mouth, super soft, chewy perfection that stays fresh for days (if they even last that long, LOL). The secret ingredient, instant vanilla pudding mix, is like a cheat code for cookie brilliance. It makes them impossibly soft, adds a subtle extra vanilla kick, and keeps them from turning into hockey pucks after an hour.

Plus, it’s pretty much **idiot-proof**. Seriously. If I can nail these without setting off the smoke detector, you’re golden. It’s quick, easy, and delivers maximum deliciousness with minimum fuss. Your future self (and anyone you share them with) will thank you.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for your culinary adventure. Measurements are important, but don’t stress too much—we’re making cookies, not rocket science.

• 1 cup (2 sticks) unsalted butter: Room temperature, please! Don’t be a monster and try to cream cold butter. It’s a workout you don’t need.
• ¾ cup granulated sugar: The classic sweet stuff.
• ¾ cup packed light brown sugar: This is key for chewiness and moisture, don’t skimp!
• 2 large eggs: Straight from the fridge is fine for these.
• 2 teaspoons vanilla extract: The good stuff, not the imitation sadness. It really makes a difference.
• 2¼ cups all-purpose flour: Spoon and level, folks! Don’t pack it in like you’re building a sandcastle.
• 1 teaspoon baking soda: Our little leavening agent for that perfect puff.
• ½ teaspoon salt: Just a pinch to balance all that sweetness. Don’t skip it!
• 1 (3.4 oz) package INSTANT vanilla pudding mix: This is the star of the show! Make sure it’s **instant** and NOT the cook-and-serve kind. Also, don’t prepare it; just dump the powder in!
• 1½ cups chocolate chips: Your favorite kind! Milk, semi-sweet, dark—mix ’em up, go wild!

Step-by-Step Instructions

Alright, let’s get baking! Follow these simple steps and you’ll be munching on warm cookies in no time.

1. Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper or silicone mats. This makes cleanup a breeze and prevents sticking.
2. Cream the Good Stuff: In a large bowl (or your fancy stand mixer), cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
3. Egg-cellent Addition: Beat in the eggs one at a time, mixing well after each addition. Then stir in that glorious vanilla extract. Scrape down the sides of the bowl to make sure everything’s incorporated.
4. Whisk the Dry Bits: In a separate medium bowl, whisk together the flour, baking soda, salt, and the dry instant vanilla pudding mix. Make sure there are no lumps of pudding powder.
5. Combine Forces: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. **Do not overmix!** Overmixing leads to tough cookies, and we want soft and chewy.
6. Chip It In: Fold in those chocolate chips! I recommend doing this by hand with a spatula to avoid overmixing.
7. Scoop & Bake: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving a couple of inches between each cookie for spreading.
8. Golden Goodness: Bake for 9-11 minutes, or until the edges are lightly golden and the centers look slightly soft or underdone. They will continue to set as they cool. **This is a key tip for soft cookies!**
9. Cool Down: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Or just eat them warm. No judgment here.

Common Mistakes to Avoid

Even the pros make mistakes, but we can learn from them! Here are a few pitfalls to steer clear of:

• Not preheating your oven: Seriously, don’t skip this. It’s like trying to run a marathon without warming up. Your cookies will spread unevenly and bake poorly.
• Overmixing the dough: Once you add the flour, mix just until combined. If you keep mixing, you develop the gluten too much, leading to tough, cake-like cookies instead of soft, chewy ones.
• Overbaking your cookies: This is the cardinal sin of soft cookies! **Always take them out when the edges are set and the centers look slightly underdone.** They’ll finish baking on the hot baking sheet. A minute too long can turn perfect cookies into crispy bricks.
• Using the wrong pudding mix: Remember, it has to be **instant** vanilla pudding mix! The cook-and-serve kind won’t work its magic.
• Butter too soft (or melted): If your butter is too warm, your cookies will spread excessively and be flat. It should be soft enough to indent with your finger but not greasy or melty.

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something. Here are a few ideas to shake things up:

• Butter: Okay, IMO, butter is king. But if you *must* go dairy-free, a good quality plant-based butter substitute might work. I haven’t tried coconut oil for this recipe, so proceed with caution!
• Chocolate Chips: Get creative! White chocolate chips, dark chocolate chunks, peanut butter chips, butterscotch chips, or even M&M’s would be fantastic. Mix and match to your heart’s content.
• Pudding Mix Flavor: While vanilla is classic, imagine butterscotch pudding mix or even cheesecake pudding mix! The possibilities are delicious.
• Add-ins: A handful of chopped walnuts or pecans would add a lovely crunch. Or a sprinkle of flaky sea salt on top before baking for that gourmet touch!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use sugar-free pudding mix? You can, but I can’t guarantee the texture will be quite the same. The sugar in the pudding mix helps with moisture and chewiness. Live a little!
• My cookies are flat! What went wrong? Ah, the dreaded flat cookie! This usually means **too much butter, butter that was too soft (or melted), or not enough flour.** Make sure you’re spooning and leveling your flour and your butter isn’t greasy.
• How long do these cookies stay fresh? If you manage to hide them properly, they can last up to 3-4 days in an airtight container at room temperature. But let’s be real, they rarely make it past day one, do they?
• Can I freeze the cookie dough? Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer the frozen dough balls to a freezer-safe bag. Bake from frozen, adding a minute or two to the baking time. Future you will thank present you.
• Do I really need to use both brown and white sugar? Yes, wise friend! Brown sugar adds moisture and that delightful chewiness, while white sugar contributes to crisp edges and helps with spreading. It’s a perfect balance.
• What if I don’t have a stand mixer? No worries! A hand mixer works perfectly well. Or, if you’re feeling ambitious and need a bicep workout, a good old-fashioned whisk and elbow grease will get the job done too!
• Can I use self-rising flour? Nope! Self-rising flour already has leavening agents (like baking soda), and since this recipe calls for baking soda separately, you’ll end up with super puffy (and potentially weird-tasting) cookies. Stick to all-purpose!

Final Thoughts

So there you have it, your new go-to cookie recipe! You’ve officially leveled up your baking game with minimal effort and maximum deliciousness. These vanilla pudding chocolate chip cookies are not just a treat; they’re a hug in edible form. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Don’t forget to share, or don’t. I won’t judge.