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Ultra Soft and Chewy Chocolate Chip Pudding Cookies

Close-up of soft pudding cookies stacked on a plate, featuring melted chocolate chunks and sea salt flakes.
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Make the best chocolate chip cookies that stay incredibly soft and chewy using instant pudding mix as the secret ingredient. This recipe is quick and delivers bakery-style results.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. Add the dry instant pudding mix to the wet ingredients and mix well.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Stir in the chocolate chips by hand.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them. They will firm up as they cool.
  • You can substitute the chocolate chips with holiday sprinkles for festive pudding cookies.
  • Use instant pudding mix only; cook-and-serve pudding will change the texture.

Nutrition

Find it online: https://fooddexterity.com/pudding-cookies-ultra-soft-chewy-recipe/