It seems like everyone is always on the hunt for the perfect chocolate chip cookie recipe (I know I am).
My hunt is over. And hopefully yours will be too.
The “perfect” cookie in my opinion is a little crunchy around the edges and then mush-city on the inside. These cookies are that and then some.
The secret? A packet of vanilla instant pudding.
The dough is absolutely insane. I ate so much I got a stomachache. And I continued to eat through the pain once I discovered how amazing the warm and gooey cookies were after I actually baked them.
Make these. TRUST me. They will be your new favorite.
They are so easy and so adaptable too. You could use any type of sugar, any type of candy or chocolate and any flavor of pudding (I saw a pumpkin spice flavor! Pumpkin spice cookie with cinnamon chips? I’ll make that).
Hope these cookies help get you through the mid-week slump! And if you don’t want to bake tonight…at least make some dough 😉
Chocolate Pudding Cookies
1 Cup Butter, Softened
1/2 Cup Brown Sugar
1/2 Cup Sugar
3.4 oz Instant Vanilla Pudding Mix
1 Teaspoon Vanilla
2 1/4 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Cup Chocolate Chips (or 2 Cups any kind of chip/candy you prefer)
1 Cup White Chocolate Chips
Preheat oven to 350 degrees and line 2-3 cookie sheets with parchment paper, set aside.
In the bowl of an electric mixer, cream butter and sugars together. Once well combined, add vanilla pudding mix and vanilla extract.
Add eggs, one at a time, beating well after each addition.
In a medium bowl, sift together flour, baking soda and baking powder.
Slowly add flour mixture, scraping down sides as needed.
Finally, add chocolate chips and stir until just combined.
Roll cookies into balls and bake for 80-10 minutes or until they are no longer wet in the center. Let cool slightly on pan before cooling on a wire rack.
Try not to eat all the dough…the cookies are pretty tasty once baked (and warm!).