Question for you…. have you ever made chocolate chip cookies using vanilla pudding?
No?!? Well, you totally should!
These might possibly be the BEST COOKIES I’ve ever had… in my entire life!
Best cookies ever, no joke! I saw a pin on Pinterest for yummy Vanilla Pudding Chocolate Chip Cookies and it led me to Two Peas and Their Pod. I’m kind of a cookie snob and I definitely have my favorites, meaning that I don’t try new cookie recipes very often… but because I’m taking part in an Online Bake Sale over at Sugar Cookies to Peterbilts May 2nd-5th to help raise money that will be donated to The Leukemia and Lymphoma Society’s (LLS) I decided to give this recipe a try.
Wow! Everyone everywhere should really try these cookies. They are so soft, rich and delicious. Using dry pudding mix in cookie batter literally turns it into food gold. I don’t even know what that means but that’s ok. I think you’re getting what I’m trying to say…. that I’m in love with these cookies.
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 oz. package vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips + a little more for the tops of the cookies
- Parchment Paper
- Preheat your oven to 350°.
- Using a hand mixer combine your butter, brown sugar and sugar in a bowl until creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and mix until well incorporated.
- In a separate bowl combine your flour, baking soda, salt.
- Add your dry ingredients to your wet ingredients and mix until just combined. Add your chocolate chips and stir in.
- Line your baking sheet with parchment paper and drop rounded cookie dough by the tablespoon on your cookie sheet.
- Add about 5-7 extra chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven.
- This is the most important part.... it is better to under cook these cookies just a bit so I suggest cooking at 350° for 8-9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
- Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
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