Chocolate Chip Vanilla Pudding Cookies
Enjoy the ultimate treat with Chocolate Chip Vanilla Pudding Cookies. These cookies stay soft and delicious for days.
Servings: 16
Calories: 242kcal
Equipment
- Stand Mixer with Paddle Attachment or Hand Mixer
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- 3 Tablespoon Cookie Scoop or 1 ½ Tablespoon Scoop, see notes
Ingredients
- 218.75 grams all-purpose flour (about 1¾ cups)
- 1-3 ounce pack vanilla instant pudding mix
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ sticks butter unsalted and softened
- 100 grams granulated white sugar about ½ cup
- 50 grams light brown sugar about ¼ cup packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 4-6 ounces dark chocolate melting wafers or any preference
Instructions
- Preheat oven to 350F and prep a baking sheet with parchment paper.
- In a medium bowl, whisk the all-purpose flour, instant pudding mix, baking powder and sea salt.
- In the base of a stand mixer (or large mixing bowl) cream together the butter and sugars for about 2 minutes on medium-low speed, with the paddle attachment.
- Add the egg, yolk and vanilla, and run on low until combined; be sure to scrape the bottom to incorporate it all.
- Mix in your choice of chocolate chips with the mixer or a spatula.
- Drop or roll 3 tablespoon scoops onto prepared baking sheet and leave some room for spreading.
- Bake for 9 mins just before they start to get golden brown, then allow them to cool for before transferring to a wire rack.
Notes
- Don’t Overbake: Remove the cookies before they fully brown to keep the centers soft.
- Use a Cookie Scoop: A medium cookie scoop helps keep the cookies evenly sized.
- Cool Properly: Let the cookies sit briefly before transferring to a wire rack so they set correctly.
- Smaller Version: For a more bite-sized cookie, I use a 1 ½ tablespoon cookie scoop and bake them for about 7-8 minutes.
- Smoothest Dough: Using softened butter and room temperature eggs provides the best texture.
- Countertop: Store in an airtight container (between parchment or wax paper) for up to 3 days (if they last that long— mine don’t!).
- Refrigerator: These cookies stay soft and delicious for days. Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or cookie dough balls in a freezer bag for up to 3 months. My husband loves eating these ones straight out of the freezer; he says it adds an extra element of chewiness!
- Make Ahead: Dough can be prepared ahead of time and refrigerated or frozen until ready to bake.
Nutrition
Calories: 242kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 213mg | Potassium: 105mg | Fiber: 2g | Sugar: 13g | Vitamin A: 301IU | Calcium: 48mg | Iron: 2mg
