Pudding Cookies Chocolate Chip

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. What if I told you there’s a magical cookie that practically bakes itself, tastes like a dream, and involves… pudding? Yeah, you heard right. Pudding. In a cookie. Get ready for your new obsession: Pudding Chocolate Chip Cookies!

Why This Recipe is Awesome

Listen, if I can make these without burning down the kitchen (and trust me, that’s a real possibility on a Monday), you can too. They’re ridiculously soft, chewy, and stay fresh for what feels like an eternity (if they last that long, which they won’t). Plus, that secret pudding ingredient? It’s basically cheating your way to cookie perfection. It’s idiot-proof, even I didn’t mess it up.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened. The good stuff. Don’t even think about rock-hard butter; it’ll judge you.
• ¾ cup granulated sugar. Sweetness personified.
• ¾ cup packed light brown sugar. The other sweet stuff. Adds that chewiness, you know?
• 2 large eggs, at room temperature. Cold eggs are just… rude.
• 1 teaspoon vanilla extract. The soul of all cookies. Don’t skimp!
• 2 ¼ cups all-purpose flour. The trusty binder.
• 1 teaspoon baking soda. Our little lift-off agent.
• ½ teaspoon salt. Just a pinch, to balance the sweetness.
• 1 (3.4 ounce) box instant vanilla pudding mix. The star of the show! Make sure it’s instant and dry, no making actual pudding first, duh.
• 1 ½ cups chocolate chips. Your preferred kind – milk, semi-sweet, dark. Go wild!

Step-by-Step Instructions

1. Preheat & Prep: First things first, get that oven hot! 350°F (175°C) is our magic number. Line a baking sheet with parchment paper.
2. Cream the Goodness: In a big bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Like a cloud, but tastier.
3. Eggs & Vanilla In: Beat in the eggs, one at a time, then stir in that glorious vanilla extract. Scrape down the sides, no ingredient left behind!
4. Whisk the Dry Stuff: In a separate, smaller bowl, whisk together the flour, baking soda, and salt. And yes, dump in that dry instant pudding mix now! This is the secret sauce, remember?
5. Combine Carefully: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Nobody likes a tough cookie (pun intended).
6. Chocolate Time!: Fold in your chocolate chips. Be generous! You deserve it.
7. Scoop & Bake: Scoop generous balls of dough onto your prepared baking sheet. Leave some space, they like to spread. Bake for 9-11 minutes.
8. Cool Down (or Not): They might look slightly underdone in the center, but that’s the secret to their chewiness! Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Or just eat them warm, I’m not your boss.

Common Mistakes to Avoid

• Using cooked pudding: Remember that ‘dry mix’ part? Yeah, don’t ignore it. Using actual, prepared pudding will give you… well, a mess. And probably not cookies.
• Overmixing the dough: This is the number one killer of tender cookies. Mix until just combined. Seriously, stop when you don’t see flour anymore.
• Ignoring room temperature ingredients: Cold butter and eggs don’t emulsify as well, leading to less fluffy, less amazing cookies. Plan ahead, friend!
• Baking too long: These cookies are meant to be soft and chewy. Pull them out when the edges are golden and the centers look slightly underdone. They’ll continue to bake on the hot sheet.
• Not preheating the oven: Rookie mistake! An evenly preheated oven ensures even baking. Patience, grasshopper.

Alternatives & Substitutions

• Pudding Flavors: Vanilla is classic, but why not try chocolate pudding mix for double chocolate cookies? Or maybe butterscotch? The world is your oyster (or, you know, your pudding aisle).
• Chocolate Chips: Mix it up! White chocolate chips, dark chocolate chunks, peanut butter chips, M&Ms… you name it. Go wild with your fillings!
• Flour: For a gluten-free version, a 1:1 gluten-free baking flour blend might work, but I haven’t personally tested it, so proceed with caution and maybe a prayer.
• Butter vs. Margarine: Can you use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, IMO. Trust me on this one.

FAQ (Frequently Asked Questions)

• My cookies came out flat! What happened? Oh, bummer! Could be a few things: your butter might have been too soft (melted, even?), your baking soda could be old, or your oven temp is off. Always check your leavening agents!
• Can I chill the dough? Absolutely! Chilling the dough for at least 30 minutes (or even overnight!) can deepen the flavors and help prevent spreading. Just bring it closer to room temp before scooping.
• How long do these cookies last? In theory, up to a week in an airtight container at room temperature. In reality? Maybe 24 hours if you’re lucky and hide them well.
• Can I freeze the dough? Heck yeah! Scoop balls of dough, flash freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes to the bake time.
• What kind of pudding mix should I use? Instant pudding mix, any brand! Just make sure it’s the instant kind and you’re adding it dry. No actual pudding allowed in the dough!
• Do I have to use unsalted butter? Unsalted gives you control over the salt content. If you only have salted, just reduce the added salt in the recipe by about ¼ teaspoon. You’re welcome.

Final Thoughts

Alright, my fellow cookie enthusiast! You’ve officially graduated from ‘cookie curious’ to ‘cookie master.’ These Pudding Chocolate Chip Cookies are about to become your go-to. They’re ridiculously easy, ridiculously delicious, and perfect for impressing friends, bribing co-workers, or just treating your fabulous self. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking, and don’t forget to save one for me!