Chocolate Chip Pudding Cookies – Barefeet in the Kitchen

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With a rich, buttery crust and chock full of irresistible chocolate, these chocolate chip pudding cookies nail all the delicious details. Plus, they stay soft and chewy for days.

Overhead horizontal shot of salted chocolate chip pudding cookies. It's served on a white tray and served with checkered red and white hand towels.

chocolate chip pudding cookie

I’ve made this recipe countless times over the years. Perfect for potlucks and gifts. And I’m often asked why it’s so soft and chewy.

The not-so-secret ingredient is instant pudding mix. It’s that simple. In addition to their incredibly chewy texture, these cookies freeze beautifully, making them especially easy to grab right when you need them.

And I just happened to find out that both the cookies and the dough taste really good right out of the freezer. Yes, I admitted that. I often bake half of the cookies and freeze the remaining cookie dough.

When you’re ready to use your frozen dough, let it sit on the counter for 20 to 30 minutes to thaw slightly, then remove it to make as many cookies as you want to bake.

Overhead vertical shot of salted chocolate chip pudding cookies on a cooling rack.Underneath the rack are hand towels with a red and white checkered pattern.

Why add pudding mix to cookies?

Perhaps you are one of the many bakers who have never tried pudding cookies before. So, if you’re wondering why we put pudding mix in cookies, let me tell you, the word you’re looking for is MOIST.

Pudding mixes are a bit of a trick when used in cookie recipes, as they contain some dry ingredients (like cornstarch) that help absorb and retain moisture. Cookie recipes using pudding mix produce moister cookies that stay chewy longer.

Overhead close-up shot of salted chocolate chip pudding cookies placed on a cooling rack.Below the rack are red and white checkered hand towels.

chocolate chip pudding cookie recipe

To make this recipe you will need the following ingredients:

  • flour and baking soda
  • granulated sugar and brown sugar
  • One package instant vanilla pudding
  • butter and eggs
  • vanilla extract
  • semi-sweet chocolate chips
  • Maldon salt for topping (option)
Vertical shot of chocolate chip pudding cookies topped with salt. A red and white checkered tenugui towel is served on a long white plate.

First, preheat the oven to 350°F. Whisk together the flour and baking soda and set aside. Cream the butter and sugar in a large bowl. Next, add the pudding mix and mix until light and fluffy.

Add eggs and vanilla and mix until smooth. Then add the flour mixture and mix well. Finally, add the chocolate chips and mix well to coat the entire batter.

Scoop out about 2 tablespoons and roll into balls. Bake on a baking sheet lined with parchment paper for 11 to 12 minutes. Once puffed up and barely cooked through, remove from the oven. Don’t make it brown.

Sprinkle as desired maldon salt As soon as you remove the cookies from the oven. Let the cookies cool on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Overhead vertical shot of salted chocolate chip pudding cookies placed on a cooling rack.Below the rack are red and white checkered hand towels.

salted chocolate chip cookies

Looking for more recipes like these Salty Chocolate Chip Cookies?

The chewy texture of pudding cookies and the decadent flavors of toffee and chocolate create a decadent taste in these Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that is delicious even when eaten in one bite.

This is not your average chocolate chip cookie recipe. These are hands down the best chewy chocolate chip oatmeal cookies. Please note that you cannot eat just one!

Vertical shot of chocolate chip pudding cookies topped with salt. A red and white checkered tenugui towel is served on a long white plate.

Chewy, crispy oatmeal chocolate chip cookies are a classic cookie. If you like your oatmeal cookies to be firm and chewy, this is the one for you.And these chocolate chip nutella cookie cup It looks absolutely drool-worthy.

These coconut chocolate chip cookies have both white and dark chocolate in addition to lots of coconut. They taste so good right out of the oven, and they’re still great two days later.

Oats, peanut butter, chocolate chips, M&Ms, and a drizzle of maple syrup all combine to make Grandma’s Monster Cookies. This recipe is packed with all of our favorite cookie flavors.

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Quantity: 36 (3 inch) cookie

Prevent the screen from going dark

  • Preheat oven to 350°F. Whisk together the flour and baking soda and set aside. Cream the butter and sugar in a large bowl. Add the pudding mix and mix until light and fluffy.

  • Add eggs and vanilla and mix until smooth. Slowly add the flour mixture, making sure it is well mixed. Finally, add the chocolate chips and mix well to coat the entire batter.

  • Scoop out about 2 tablespoons and roll into balls. Bake on a baking sheet lined with parchment paper for 11 to 12 minutes. Once puffed up and barely cooked through, remove from the oven. Be careful not to brown it.Sprinkle as desired maldon salt As soon as you remove the cookies from the oven.
  • Let the cookies cool on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.

This recipe was originally published as a double recipe using half the whole wheat flour.For an original recipe, double and swap all ingredients 2 1/4 Add half as much whole wheat flour as indicated for all-purpose flour into a cup.
Recipe notes have been updated to reduce ingredient amounts to avoid confusion with large batch recipes.
I often bake about half of a recipe and freeze the remaining dough. When you’re ready to use your frozen dough, let it sit on the counter for 20 to 30 minutes to thaw slightly, then remove it to make as many cookies as you want to bake.

calorie: 168kcal · carbohydrates: 20g · protein: 2g · fat: 9g · Saturated fat: 6g · Polyunsaturated fats: 0.4g · Monounsaturated fats: 3g · Trans fat: 0.2g · cholesterol: twenty threemg · sodium: 94mg · potassium: 77mg · fiber: 1g · sugar: 12g · Vitamin A: 176IU · calcium: 14mg · iron: 1mg

{First published June 30, 2011 – Recipe notes and images updated January 24, 2011}

White text is superimposed over an image of chocolate chip cookies on a white plate. It is written like this. "salted chocolate chip pudding cookies".
Chocolate Chip Pudding Cookies Recipe by Barefeet In The Kitchen
Whole wheat chocolate chip pudding cookie small

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