Chocolate Chip Cookies Made With Pudding

So you’re craving something ridiculously good, something that screams “I tried, but also I really didn’t try that hard,” right? And you want cookies, but not just any cookies. You want the kind that hug your soul and whisper sweet nothings about chewy edges and melt-in-your-mouth centers. Yeah, I get it. We’re about to make those dreams a reality, and guess what? It involves a secret weapon that’s probably lurking in your pantry right now.

Why This Recipe is Awesome

Alright, listen up. This isn’t just another chocolate chip cookie recipe. Oh no, this is the Holy Grail of lazy baking. Why? Because we’re throwing a box of instant pudding mix into the batter. Yes, you heard me. And before you clutch your pearls, let me tell you why this is a game-changer:

• Unbelievable Softness: The pudding mix locks in moisture like a champ, making these cookies stay soft for days. Like, seriously, days.
• Chewy Perfection: Say goodbye to sad, crispy hockey pucks. These cookies have a delightful chew that’ll make you wonder where they’ve been all your life.
• It’s Idiot-Proof: If I, a person who once set off the smoke alarm making toast, can nail these, you absolutely can too. Minimal fuss, maximum deliciousness.
• Flavour Boost: That little box of magic doesn’t just add texture; it subtly boosts the flavor, making your cookies taste richer and more “bakery-like.” You’re welcome.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for your cookie conquest. Don’t skimp on the good stuff, unless I explicitly say it’s okay (spoiler: I probably won’t for butter).

• 1 cup (2 sticks) Unsalted Butter, softened: Not melted, not rock-hard from the fridge. Softened. Like, leave-it-on-the-counter-for-an-hour softened.
• ¾ cup Granulated Sugar: The usual sweet suspect.
• ¾ cup Packed Light Brown Sugar: Gives that lovely caramel note and extra chew. Don’t even think about swapping for all white sugar.
• 2 large Eggs: Room temp is always best for baking, FYI. It helps everything emulsify beautifully.
• 1 teaspoon Vanilla Extract: The more, the merrier, IMO. But don’t go crazy.
• 1 (3.4-ounce) box Instant Vanilla Pudding Mix: This is our superstar. Make sure it’s INSTANT, not the cook-and-serve kind, unless you want soup.
• 2 ¼ cups All-Purpose Flour: Fluff it up a bit before measuring.
• 1 teaspoon Baking Soda: To help them puff up nicely.
• ½ teaspoon Salt: Balances the sweetness and makes everything pop. Don’t skip it!
• 1 ½ cups Chocolate Chips: Your choice! Semi-sweet, milk, dark, a mix – go wild.

Step-by-Step Instructions

Time to get your hands a little dirty. But in a fun, delicious way!

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. Trust me, cleanup is a breeze this way.
2. Cream the Butter & Sugars: In a large bowl, or your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl!
3. Add Eggs & Vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Mix in the Pudding: Now for the magic! Add the dry instant pudding mix to the wet ingredients and beat until just combined. Don’t overmix!
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution, so don’t skip it!
6. Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet mixture, mixing on low speed (or by hand) until *just* combined. Stop mixing as soon as you see no more streaks of flour. Overmixing develops gluten and makes tough cookies. And nobody wants tough cookies.
7. Fold in Chocolate Chips: Gently fold in your chosen chocolate chips until evenly distributed.
8. Scoop & Bake: Drop rounded tablespoons (or use a cookie scoop for uniformity) of dough onto your prepared baking sheets, leaving about 2 inches between them.
9. Bake ‘Em Good: Bake for 9-11 minutes, or until the edges are lightly golden and the centers look set but still slightly soft. They’ll firm up as they cool.
10. Cool Down: Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or, you know, eat one while it’s still warm and gooey. I won’t tell.

Common Mistakes to Avoid

Because nobody’s perfect, and sometimes we just need a little gentle (or not-so-gentle) reminder.

• Using Cook-and-Serve Pudding: This is probably the biggest no-no. Instant pudding has different starches and thickeners that work their magic in the dough without needing to be cooked first. Cook-and-serve will just… not work.
• Overmixing the Dough: I cannot stress this enough. Once you add the flour, mix until *just* combined. Overmixing makes your cookies dense and tough. We want soft and tender, remember?
• Not Preheating Your Oven: Rookie mistake! A properly preheated oven ensures even baking and prevents your cookies from spreading too much or baking unevenly.
• Baking Too Long: Overbaked cookies are sad cookies. Take them out when the edges are set and the centers still look a tiny bit underdone. They continue to cook on the hot baking sheet.
• Using Cold Butter/Eggs: Room temperature ingredients emulsify better, leading to a smoother, more uniform dough. Plan ahead!

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something important. Here are a few tweaks you can make without totally messing things up (probably).

• Pudding Flavor Swap: Vanilla is classic, but why not try instant chocolate pudding for double chocolate cookies? Or butterscotch for a lovely caramel hint? Get creative! Just stick to instant pudding.
• Chocolate Chip Shenanigans: Mix it up! Use dark chocolate chunks, white chocolate chips, butterscotch chips, or even M&M’s. Or throw in some chopped nuts for a bit of crunch (pecans or walnuts work great).
• Butter: Okay, I said don’t skimp, but if you’re in a pinch, some people use half butter, half shortening for extra softness. But IMO, butter is king for flavor. Don’t even ask about margarine.
• Flour: You *could* try a 1:1 gluten-free flour blend, but I haven’t personally tested it, so bake at your own risk. Regular all-purpose flour is your safest bet for these.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly) sarcastic answers!

• Do I *really* need to chill the dough? For these specific cookies, no, you don’t *have* to. The pudding mix helps prevent excessive spreading. However, if you want slightly thicker, chewier cookies, a 30-minute chill in the fridge never hurt anyone.
• Can I use sugar-free pudding? Well, technically yes, but why hurt your soul like that? It *should* work structurally, but the taste might be a bit different. Proceed with caution.
• My cookies spread too much! What gives? A few culprits: your butter might have been too soft/melted, your oven wasn’t preheated properly, or your baking soda isn’t fresh. Also, make sure your baking sheets aren’t too hot between batches.
• How do I store these magical cookies? Store them in an airtight container at room temperature for up to 5-7 days. They genuinely stay soft for ages, thanks to our pudding pal!
• Can I freeze the dough? Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
• What if I only have cook-and-serve pudding? Seriously? Did you even read the “Common Mistakes” section? Go to the store and get instant! Or, you know, make actual pudding instead of cookies.

Final Thoughts

And there you have it, folks! Your new go-to recipe for chocolate chip cookies that are so good, people will think you spent hours slaving away. Little do they know, your secret weapon was a humble box of instant pudding. You’re basically a culinary genius, but with minimal effort.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a warm cookie, a cold glass of milk, and pat yourself on the back. You did good, kid. You did good.