Chocolate Chip Pudding Cookies

Stack of chocolate chip cookies on a cooling rack.

Print Recipe

5 from 1 vote

Soft-baked chocolate chip pudding cookies with a melt-in-your-mouth, chewy texture that stay fresh for days.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 239kcal

Author: Jessica

Ingredients

1 cup unsalted butter room temperature
1 cup light brown sugar packed
1 egg
1 egg yolk
2 teaspoon vanilla extract
1 (3.4 oz) instant vanilla pudding mix
2 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, beat butter and brown sugar until smooth and creamy.
Add eggs, vanilla and pudding mix and beat on high for 2 minutes or until light and fluffy.
Mix in flour, baking soda, salt until just combined. Stir in chocolate chips by hand with a rubber spatula.
Use a large cookie scoop or a ¼ cup of dough and drop the cookie dough onto the prepared baking sheet. Bake for 8-10 minutes, or until the cookies are lightly golden on the bottom and just set on top. Let them cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.

Notes

Storage Instructions: These pudding cookies will stay soft and fresh for up to 5 days stored in an airtight container at room temperature.

Freezing Instructions: To freeze raw cookie dough, roll dough into balls and flash freeze on a parchment lined baking sheet in a single layer. Once frozen, place into a resealable freezer-safe bag and freeze for up to 3 months. When ready to bake, take as many out as you need and bake straight from the freezer. You will need to add a few extra minutes of bake time, so adjust as needed.

To freeze baked cookies, allow the cookies to cool completely then place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before serving.

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