Chocolate Chip Pudding Cookies
These chocolate chip cookies made with vanilla pudding mix are incredibly thick, soft, and chewy, and stuffed full of chocolate chips. The absolute BEST pudding cookie recipe!
Servings: 16 cookies
Calories: 225kcal
Ingredients
- 1 ¾ cups (218g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1.7 oz (48g) vanilla instant pudding mix
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, and pudding mix. Set aside.
- In a separate large bowl, whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Using a medium cookie scoop, drop scoops of the dough onto the prepared baking tray, and bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.