Soft and chewy pudding cookies will stay soft for several days, making them perfect for gift giving and mailing.
Keyword: Chocolate Chip Pudding Cookies
Servings: 363" cookies
2 1/4cupsall-purpose flour
3/4cuplight brown sugarpacked
13.4 oz packages instant vanilla pudding
2cupssemi sweet chocolate chips
Preheat oven to 350 degrees. Whisk together flour and baking soda and set aside. In a large bowl, cream butter and sugars. Add in the pudding mix and beat until light and fluffy.
Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
I use my medium scoop to make the cookies an even size. I like to bake up about half of the batch and then freeze the remaining dough. When I am ready to use it, I simply set it on the counter for 20-30 minutes and then scoop out the number of cookies that I want to bake at the time.
I bake these on a silpat mat for 11 minutes. Let them cool on the sheet for 5 minutes and then remove to wire racks. Enjoy!
This recipe multiplies beautifully. Originally published as a doubled recipe with 1/2 whole wheat flour. (To make the original recipe, double all ingredients and swap in 2 1/4 cups of whole wheat flour for half of the all-purpose flour listed.) Recipe notes have been updated and ingredient amounts were reduced to eliminate confusion with the large batch recipe.