Chocolate Chip Cookies Made With Pudding

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be real, sometimes you just want a cookie that’s ridiculously soft and chewy, and then you remember that *that* requires some magical baking skills you might not possess. Well, my friend, prepare to have your mind (and your taste buds) blown, because we’re about to embark on a glorious journey to chocolate chip cookie nirvana, with a little secret weapon: PUDDING!

Why This Recipe is Awesome

Seriously, this recipe is a game-changer. You know how some cookie recipes are all “cream the butter and sugar for exactly 7 minutes or the cookie gods will smite you”? Yeah, this ain’t that. We’re talking about cookies that are practically idiot-proof. The pudding mix does all the heavy lifting, ensuring your cookies are outrageously soft and have this subtle, delightful flavor that just makes you go “hmmm, what IS that amazingness?” It’s so simple, even I managed not to turn them into hockey pucks (and let’s be honest, that’s a real risk for me). Plus, you can totally customize the pudding flavor, which is basically like giving yourself permission to be a cookie mad scientist. Go wild!

Ingredients You’ll Need

• 1 stick (that’s 8 tablespoons, for those of us who measure in vibes) of unsalted butter, softened. Don’t be that person who microwaves it into a greasy puddle.
• 1/2 cup granulated sugar. Standard stuff, no need to get fancy.
• 1/2 cup packed brown sugar. This is where the chewy magic happens, so pack it like you mean it.
• 1 egg. Just one. Don’t go overboard, we’re not making an omelet.
• 1 teaspoon vanilla extract. The silent hero of baked goods.
• 1 box (about 3.4 oz, but check yours!) of instant vanilla pudding mix. Yes, *instant*. This is our secret weapon.
• 1 1/4 cups all-purpose flour. The usual suspect.
• 1/2 teaspoon baking soda. For a little lift, but not too much. We want soft, not sky-high.
• 1/4 teaspoon salt. To balance out all that sweetness.
• 1 cup chocolate chips. Or more. Who am I to judge your chocolate chip needs?

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Seriously, **do this first**. No preheated oven = sad cookies.
2. In a large bowl, cream together the softened butter and both sugars until light and fluffy. It should look like a delicious, sugary cloud.
3. Beat in the egg and vanilla extract until everything is happily combined. Give it a good stir.
4. Now, for the main event: add the entire box of instant pudding mix. Stir it in until it’s evenly distributed. It’s going to look a little dry and strange at first, but trust the process.
5. In a separate, smaller bowl (or just sprinkle it over the wet ingredients if you’re feeling adventurous and like doing dishes later), whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. **Don’t overmix!** We’re not making bread here.
7. Gently fold in your glorious chocolate chips. Be generous.
8. Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Give them some space; they like to spread out and mingle.
9. Bake for 8-10 minutes, or until the edges are lightly golden and the centers still look a little soft. They’ll firm up as they cool, so resist the urge to overbake.
10. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience, grasshopper.

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven. Rookie mistake. Your cookies will be pale and sad.
• Overmixing the dough. This develops gluten and makes your cookies tough, not tender. Stop when you just see no more dry flour.
• Using melted butter instead of softened. This will result in flat, greasy cookies that spread like a wildfire.
• Ignoring the “softened” instruction for butter. It’s there for a reason, folks! It helps create that perfect fluffy texture.
• Baking them for too long. Those centers should look a little underdone when you take them out. They finish cooking on the hot pan.

Alternatives & Substitutions

Okay, so what if you’re feeling a *little* more adventurous?

• Pudding Flavors: Vanilla is classic, but why stop there? Chocolate pudding mix will give you double the chocolate goodness. Butterscotch? Lemon? Strawberry? The world is your cookie oyster! Just make sure it’s *instant* pudding mix, not the cook-and-serve kind. FYI, cook-and-serve will make your cookies weirdly custardy.
• Chocolate Chips: Feel free to mix it up! White chocolate chips, peanut butter chips, M&Ms, chopped nuts – go for it.
• Butter: You *can* use margarine, but IMO, butter is the undisputed champion for flavor and texture. Don’t skimp on the good stuff if you can help it.

FAQ (Frequently Asked Questions)

Can I make these gluten-free? Technically, yes, by swapping out the flour for a good gluten-free blend. But the texture might be a *little* different. It’s worth a shot if you’re committed!

Why are my cookies so flat? Probably the butter situation (see mistakes above!) or you might have overmixed the dough.

My cookies are too cakey, not chewy. What went wrong? You might have used too much flour, or you might have overbaked them. Remember, a slightly underdone center is key!

Can I freeze the cookie dough? Absolutely! Scoop them into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, just add a couple of extra minutes. Genius, right?

How long do these last? In an airtight container at room temperature, they should be good for 3-4 days. But let’s be real, they won’t last that long. 😉

Final Thoughts

See? Easy peasy, lemon squeezy… I mean, pudding-y! These cookies are ridiculously good, deceptively simple, and guaranteed to impress. Whether you’re baking for a crowd, a date, or just your own discerning palate, these pudding-powered beauties are the answer. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!