Chocolate Chip Pudding Cookies

With a wealthy, buttery dough that’s loaded with irresistible morsels of chocolate, these Chocolate Chip Pudding Cookies nail each scrumptious element. And, bonus, they keep mushy and chewy for days.

I’ve made this recipe extra instances than I can depend, through the years. They’re excellent for potlucks and gift-giving. And, I get requested on a regular basis how they’re so mushy and chewy.

The not-so-secret ingredient is prompt pudding combine. It’s that straightforward. Along with their unimaginable chewy texture, these cookies freeze fantastically, making them particularly straightforward to have able to go whenever you want them.

And, I occur to know that each the cookies and the dough style superior straight out of the freezer. Sure, I did admit that. I usually bake about half of the batch and freeze the remaining cookie dough.

When I’m prepared to make use of the frozen dough, I set it on the counter for 20-Half-hour to thaw barely after which scoop out the variety of cookies I wish to bake.

Overhead vertical shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Why Add Pudding Combine to Cookies?

Maybe you’re among the many many bakers who’ve by no means tried pudding cookies earlier than. Effectively, for those who’re questioning why put pudding combine in cookies, let me let you know: the phrase you’re searching for is MOIST.

Pudding combine has a number of dry substances (resembling corn starch) that assist take in and retain moisture, making its use in cookie recipes a neat little hack. A cookie recipe with pudding combine will end in moister cookies that keep chewier longer.

Overhead close-up shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Chocolate Chip Pudding Cookies Recipe

You’ll want the next substances to make this recipe:

flour and baking soda
granulated sugar and brown sugar
one package deal prompt vanilla pudding
butter and eggs
vanilla extract
semi candy chocolate chips
Maldon salt for topping (OPTIONAL)

Vertical shot of chocolate chip pudding cookies topped with salt, served on a long white dish with a checkered red and white hand towel

Begin by preheating the oven to 350°F. Whisk collectively flour and baking soda and put aside. In a big bowl, cream the butter and sugars. Then, add within the pudding combine and beat till mild and fluffy.

Add the eggs and vanilla and beat till clean. Subsequent, stir within the flour combination, ensuring that it’s effectively included. Final, add the chocolate chips and stir effectively to combine them all through the dough.

Scoop into roughly 2 tablespoon parts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Take away from the oven when puffy and barely cooked by. Don’t allow them to brown.

If desired, sprinkle with Maldon salt as quickly because the cookies are faraway from the oven. Enable the cookies to chill on the sheet for five minutes after which switch to a cooling rack to chill utterly.

Salted Chocolate Chip Cookies

Searching for extra recipes like these salted chocolate chip cookies?

The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent deal with in Toffee Coconut Pecan Chocolate Chip Cookies. That is a simple cookie recipe that’s excellent with every chunk.

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Chewy, crisp Oatmeal Chocolate Chip Cookies are a traditional cookie. Should you want a firmer, however nonetheless chewy oatmeal cookie, that is the one for you. And, these Chocolate Chip Nutella Cookie Cups look completely drool-worthy.

These Coconut Chocolate Chip Cookies are loaded with each white and darkish chocolate, along with quantity of coconut. They’re scrumptious heat from the oven and each bit as unbelievable two days later.

Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all mix to make my grandmother’s Monster Cookies. This recipe is loaded with all of our favourite cookie flavors.

Servings: 36 (3-inch) cookies

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Preheat oven to 350°F. Whisk collectively flour and baking soda and put aside. In a big bowl, cream butter and sugars. Add within the pudding combine and beat till mild and fluffy.
Add the eggs and vanilla and beat till clean. Slowly add within the flour combination, ensuring that it’s effectively included. Final, add the chocolate chips and stir effectively to combine them all through the dough.
Scoop into roughly 2 tablespoon parts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Take away from the oven when puffy and barely cooked by, don’t allow them to brown. If desired, sprinkle with Maldon salt as quickly because the cookies are faraway from the oven.
Enable the cookies to chill on the sheet for five minutes after which switch to a cooling rack to chill utterly.

This recipe was initially revealed as a doubled recipe with half complete wheat flour. To make the unique recipe, double all substances and swap in 2¼ cups of complete wheat flour for half the all-purpose flour listed.
The recipe notes have been up to date and ingredient quantities had been decreased to eradicate confusion with the bigger batch recipe.
I usually bake about half of the recipe after which freeze the remaining dough. When I’m prepared to make use of the frozen dough, I set it on the counter for 20-Half-hour to thaw barely after which scoop out the variety of cookies I wish to bake.

Energy: 168kcal · Carbohydrates: 20g · Protein: 2g · Fats: 9g · Saturated Fats: 6g · Polyunsaturated Fats: 0.4g · Monounsaturated Fats: 3g · Trans Fats: 0.2g · Ldl cholesterol: 23mg · Sodium: 94mg · Potassium: 77mg · Fiber: 1g · Sugar: 12g · Vitamin A: 176IU · Calcium: 14mg · Iron: 1mg