Pudding Choco Chip Cookies
Ultra‑soft, chewy cookies enriched with instant pudding mix and loaded with melty chocolate chips—an easy homemade treat everyone will love.
Ingredients
- 2¼ cups 280 g all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 10 tablespoons 140 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¾ cup 165 g light brown sugar, packed
- 1 box 3.4 oz / 96 g instant pudding mix (vanilla or chocolate)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups 255 g semisweet chocolate chips
- Optional: flaky sea salt or coarse sugar for sprinkling
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets.
- Whisk flour, baking soda, and salt.
- Cream butter and both sugars until fluffy.
- Mix in instant pudding mix on low speed.
- Add eggs one at a time, then vanilla.
- Gradually add dry ingredients; mix until just combined.
- Fold in chocolate chips.
- Chill dough for 30 minutes.
- Scoop dough onto sheets; sprinkle with salt or sugar.
- Bake 10–12 minutes until edges are golden. Cool on sheets 5 minutes; transfer to racks.
- Nutrition (per cookie, approx.)
- Calories: 160
- Carbs: 22 g
- Protein: 2 g
- Fat: 7 g
Notes
Use instant (not cook‑and‑serve) pudding mix for best texture.
Try different pudding flavors: butterscotch, banana, cheesecake.
Freeze dough balls and bake from frozen, adding 2–3 minutes.
Dough can chill up to 24 hours for deeper flavor.