Pudding Cookies Recipe 

With just a few ingredients, my Pudding Cookies recipe is easy and flexible! This cookie recipe stars instant pudding mix, an unexpected addition. This miraculous ingredient makes fantastic soft and chewy cookies.

– 1 cup unsalted butter softened (227g) – ▢½ cup packed light brown sugar (110g) – ▢¼ cup granulated sugar (50g) – ▢2 large egg – ▢1 teaspoon vanilla extract – ▢1 (3.4oz) box instant vanilla pudding mix – ▢2⅓ cup all-purpose flour (280g) – ▢1 teaspoon baking soda – ▢½ teaspoon salt – ▢2 cups semisweet chocolate chips (360g)



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Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on big baking sheets and set them aside.

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Mix the butter, sugars, and vanilla in a large bowl or stand mixer with the paddle attachment on medium speed for 3 minutes until light and fluffy.

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Mix in the eggs one at a time, scraping the bowl between each, until fully combined and frothy.

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Combine pudding, flour, baking soda, and salt. Beat slowly to mix. Scrub the dish. Stir in chocolate chunks by hand until equally distributed. Scoop 2-tablespoons of cookie dough and arrange 2 inches apart on the lined baking sheet.

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Bake one sheet at a time for 10–12 minutes until the edges are gently yellow but the tops are shining. After a few minutes on the pan, transfer to a wire rack to finish cooling. Cookies can last a week in an airtight container.

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