These chocolate chip pudding cookies are a delightful combination of softness and incredible flavor. The secret ingredient that adds the final wow-factor is the vanilla pudding mix.
Preheat oven to 375 degrees Fahrenheit for 8-10 minutes.
In a large bowl using stand mixer or hand mixer; they both work for this recipe, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract.
1 Cup Butter, 1/4 Cup Granulated Sugar, ¾ Cup Brown Sugar, 1 Teaspoon Vanilla Extract
Add the eggs one at a time.
2 Large Eggs
In a separate bowl, I like to whisk the flour, pudding mix, and baking soda together first, then slowly add the dry ingredients to the wet ingredients mixture. Mix on low speed until just combined.
Stir in the chocolate chips and walnuts if you are choosing to have nuts in your cookies.
11 Ounces Chocolate Chips, 1 Cup Walnuts
Line cookie sheets with parchment paper. Using a cookie scoop drop cookie dough balls onto cookie sheets. If you don’t have a cookie scoop, you can use a tablespoon to scoop out the dough and scrape off the dough with another spoon onto the baking tray. Pro Tip. These cookies don’t spread much, so I press the center flat a bit before baking.
Bake chocolate chip cookies for 8-9 minutes until edges are golden brown but centers are still soft. If you like soft cookies, don’t over bake. Remove from oven, let sit on the cookie sheet for 1-2 minutes. Then transfer to wire cooling rack to cool completely. Pro Tip. If they are too hot when you transfer them, they could break in half; therefore, cooling on the baking sheet takes care of this problem.
Repeat scooping and baking process for remaining cookies or freeze cookie dough for later (see below for instructions on how to freeze cookie dough).
Storing Cookie Dough in RefrigeratorIf you don't plan to bake the cookies immediately, store the cookie dough in the refrigerator.Place the dough in an airtight container, freezer bag, or wrap it tightly with plastic wrap to prevent it from drying out.Most cookie doughs can be refrigerated for up to 72 hours.Freezing Cookie DoughFor longer storage, consider freezing the cookie dough. Pro Tip. Shape the dough into individual portions or roll it into a log before wrapping it in plastic wrap. Place the wrapped dough in a resealable plastic bag to prevent freezer burn.Cookie dough can be frozen for up to three months.Baking Frozen Cookie DoughTo bake from frozen dough, place frozen balls of dough in a preheated oven at 350 for about 10-12 minutes, until edges are crispy, and the centers are still a bit soft.
Storing Baked Cookie
Room TemperatureMost cookies can be stored at room temperature in an airtight container. Pro Tips. Keep different types of cookies in separate containers to prevent flavor transfer. Add a piece of bread to the container to help keep the cookies soft.Cookies stored at room temperature are typically good for up to a week.RefrigerationIf your cookies have perishable ingredients (like cream cheese or custard), or if you live in a warm climate, refrigerate them.Place cookies in a single layer or with parchment paper between layers to prevent sticking. Bring refrigerated cookies to room temperature before serving for the best taste and texture.Freezing Baked CookiesA great way to store cookies for an extended period is to freeze them.Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer frozen cookies to a resealable plastic bag or airtight container, separating layers with parchment paper.Cookies can be frozen for up to three months.ThawingWhen ready to enjoy frozen cookies, thaw them at room temperature or in the refrigerator.If you like warm cookies, you can reheat them for a few minutes in a preheated oven. It’s a good idea to label containers with the date to keep track of freshness.
Helpful tips when making the best chocolate chip pudding cookies
While these cookies are pretty much fool-proof, we do have a few tips to make sure that you have great results every time.Bring Ingredients to Room Temperature. Allow ingredients like butter and eggs to come to room temperature before using. This ensures better incorporation and a smoother batter.Measure Ingredients Accurately. Use accurate measuring cups and spoons for precise measurements. Baking is a science, and accurate measurements lead to consistent results. For instance, if you use too much flour, you’ll end up with a dry and crumbly texture. They may not spread properly during baking, and you’ll have thicker and cake-like cookies.Cream Butter and Sugar Thoroughly. Creaming butter and sugar together create air pockets that contribute to the cookie's texture. Beat them for a few minutes until light and fluffy for better results.