Hello, there! While this recipe has been around for a long time, I felt it needed some fresh attention and appreciation. This is by far the best cookie recipe I have ever made!!! Chocolate chip cookies are soft and chewy because they are prepared with pudding to keep them soft! Whether it’s for dipping in a cool glass of milk, putting between two scoops of ice cream, or eating warm and gooey right out of the oven, these cookies are a must-have.

Chocolate chip pudding cookies are the most tender and delicious chocolate chip cookie recipe I’ve ever tried, and it really deserves to be featured. I make these for everyone and they are a hit with everyone, even my regular readers!!! The previous few years have seen me make this recipe innumerable times, and I’ve honed down on the specific techniques and tactics that ensure these cookies come out perfectly on every occasion. I hope you appreciate these as much as I do. Thanks for reading!

Since an old friend’s mother shared her pudding recipe with me, I’ve been making these chocolate chip pudding cookies on a regular basis. It used to be considered “our secret ingredient” since it was unheard of at the time of the pudding boom. Everyone is now aware of the excellent ingredient that allows these cookies to remain so soft.

Although I’ve been working on this recipe for many years, we just recently discovered my preferred approaches after much trial and error. As a result, I’d want to share them with you!

To make sure the butter is well incorporated with the brown sugar and granulated sugar, cream it for the designated period. When you cream the butter and sugar together, the sugar cuts into the butter and causes air pockets to form in the mixture. This is what causes the cookies to bake tall and not spread out all over the place when they bake. It also gives them a thick and chewy texture.

Use parchment paper instead of regular paper! A silicone baking surface may also be used, although parchment is my preferred choice. It ensures even baking, and the cookies remain thick and chewy throughout the baking process.

When they come out of the oven, sprinkle chocolate chips on top of them. In the batter, there is a generous quantity of chocolate chips; however, placing a few additional chocolate chips on top of each cookie immediately after it comes out of the oven makes them look wonderful! So that the exterior of the cookie matches the delicious and gooey cookie on the inside?


280 grams.Of all-purpose flour.

A small spoon.Of baking soda.

1/2 small spoon.Of salt.

2 sticks.Of unsalted butter, softened at room temp.

160 grams.Of packed brown sugar.

50 grams.Of granulated sugar.

Vanilla instant pudding mix, I used the small package.

2 large eggs.

A small spoon.Of vanilla extract.

Semi-sweet chocolate chips, I used 250 grams.


Step 1:

Before you begin, the oven should be preheated at 350 degrees Fahrenheit, and prepare a baking sheet by lining it with parchment paper and setting it aside.

Step 2:

The second step you need to do is whisk together the all-purpose flour, with baking soda, and salt In a medium-sized mixing bowl, then set it aside for later.

Step 3:

For at least 3 minutes, use a stand or electric mixer to cream the butter and sugar together on high speed until light and fluffy. This step must not be skipped, it’s so important to have the same cookies dough I made.

Step 4:

Once everything is incorporated, you can now add in the pudding mix, with vanilla extract, and eggs and beat on high for 2 to 3 minutes until well blended.

Step 5:

Slowly incorporate half of the dry ingredients into the wet components, turning the mixer on low to begin so that the flour does not spread across the kitchen. Increase the speed of the mixer to high and mix until everything is well incorporated.

Step 6:

Repeat the process with the remaining dry ingredients until the dough is barely mixed. Stir in the chocolate chunks with a rubber spatula until they are well integrated.

Step 7:

On the prepared baking sheet, you need to drop cookies using a cookie spoon and pop them in the oven to bake for 10 to a max of 12 minutes, just until the top gets slightly brown and the center is just set.

Step 8:

And to finish, you need to allow the cookies to cool on the baking sheet for two minutes before moving them to a cooling rack. I hope that you’ll enjoy it!!!

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